our story

Born to Chinese immigrants from Taiwan and raised in New Hampshire, Chef Christopher Lin grew up in the kitchen of his family’s restaurant. There, he was immersed in Chinese-American  classics, from General Tso’s chicken to pork fried rice. Yet Chris also experienced the diversity of his family’s Taiwanese home cooking—a cuisine influenced by many neighboring regions throughout its complex history.

Like many first-generation Americans, Chris dreamed of carving his own path, attending the Culinary Institute of America before pursuing a career in New York City. Training under two of the country’s most celebrated chefs—Floyd Cardoz and David Chang—he honed the ability to draw inspiration from traditional recipes, reimagining the details of each dish to deliver bolder, more exciting takes on the classics. In opening his first independent restaurant in Denver’s Bluebird District, Chris presents a highly skilled, informed and personal approach to Chinese cooking that both appeals to and surprises the Western palate.