Jiun an Lin

Short bio

Chef Jiun an Lin is an award-winning Private Chef Sydney, named Best Hotel Chef at the 2024 HM Awards. He now brings his creative, cross-cultural cooking to intimate private dining experiences across New South Wales.

Bio

Chef Jiun an Lin is a Personal Chef Sydney with more than a decade of experience in high-end hospitality. His journey began in Taiwan, where childhood memories of soup pots and sneaky kitchen snacks sparked his love for cooking. Originally trained in business, Jiun eventually left the corporate world to follow his true calling—moving to Australia in 2014 to pursue a culinary career from the ground up.

His talent and dedication led him to top-tier kitchens, where he rose to prominence as the Best Hotel Chef at the 2024 HM Awards. For years, he orchestrated fine dining experiences in luxury hotels, but he soon realized his deepest joy came from creating more personal, meaningful meals. As a Private Chef New South Wales, Jiun now channels that same finesse into every dish he prepares for private clients.

Jiun’s strength lies in storytelling through food. Each plate he creates is a reflection of his heritage, curiosity, and technical mastery. As a Personal Chef New South Wales, he expertly blends Asian influences with modern European techniques—delivering bold flavours with elegant presentation.

His approach as a Private Chef Sydney is centered on connection. Jiun believes food has the power to turn ordinary evenings into unforgettable memories. Whether crafting an elegant three-course dinner or a family-style feast, he brings warmth, passion, and precision to every experience.

Chef Jiun an Lin is especially known for his creativity, professionalism, and ability to adapt to a wide range of occasions. As a Personal Chef Sydney, he creates custom menus that feel both thoughtful and spontaneous, always crafted to reflect his guests’ tastes and stories.

Now operating as a full-time Private Chef Sydney, Jiun continues to explore new culinary techniques while honouring his roots. With every service, he brings his signature mix of joy, culture, and innovation to tables across New South Wales.