Born in China, Mei Lin and her family immigrated to the United States when she was 3 months old. Her family planted roots in Dearborn, and Lin grew up working alongside her father at their restaurant. There she learned the fundamentals of being a well-rounded cook and how to run a restaurant. She cut her teeth at many revered eateries, but credits most of her formal training and refinement of skills to her time at Wolfgang Puck’s Spago Vegas and Michael Voltaggio’s Ink in Los Angeles. Part of the opening team at Ink, she spent the first three years moving up the ranks, eventually becoming sous-chef. She most recently earned the title of Top Chef on Bravo TV’s Emmy-winning show to much acclaim. Before that she also won her episode in Esquire TV’s Knife Fight and was selected as one of Eater’s Young Guns in 2014. She is dedicating her time to travel and research.