With over 12 years’ experience running her own hospitality businesses, Julie Lin works with restaurants and hospitality projects seeking thoughtful, chef-led guidance. Recognised as One to Watch by GB Chefs and named among CODE Women of the Year, she brings both creative vision and commercial insight to every collaboration. Her restaurants have won Best Restaurant in Scotland, achieved Michelin Bib Gourmand status, and appeared in the Michelin Guide every year of operation. Julie offers a collaborative approach to menu and concept development, supporting partners in creating distinctive, sustainable restaurants built for long-term success.

Julie Lin has built a reputation for creating distinctive pop-ups and residencies across restaurants, cultural venues, and landmark institutions. Her work includes long-term and recurring projects such as her residency at

Her residencies also extend globally with projects across Greece, Spain, and France, as well as high-profile pop-ups at Mandarin Oriental. Each residency is shaped by place, seasonality, and collaboration, offering immersive dining experiences rooted in a globally informed yet distinctly Scottish perspective.

Winner of Best Food Content Creator, we deliver premium food content across broadcast and social media, grounded in professional culinary practice. Her work spans recipe development, on-screen food storytelling, and editorial-led digital content, combining flavour-driven cooking with considered, authentic narratives.

Content can be produced using professional camera equipment or iPhone, offering flexibility from broadcast-ready productions to platform-native social media content. Each project is carefully tailored to create the strongest possible results for each client and platforms seeking thoughtful, chef-led storytelling at the highest standard.

Julie Lin offers food writing rooted in deep culinary knowledge, cultural insight, and a distinctive personal voice. Her work spans long-form editorial, commissioned features, and recipe-led storytelling for publications and platforms including Condé Nast, Substack, Scribehound, Courier and Waitrose Magazine. She is also the author of the bestselling cookbook Sama Sama, which explores food, identity, and shared cultures through flavour-driven cooking. Available for editorial commissions and collaborative projects, Julie brings a thoughtful, chef-led perspective to food writing that resonates with both specialist and mainstream audiences.

Available on a limited, by-enquiry basis, this private chef service offers refined, restaurant-level dining for clients seeking exceptional food in private and highly curated settings.

Each experience is individually designed, from bespoke menus shaped by seasonality and premium produce to the flow, atmosphere, and detail of the occasion itself.

Drawing on international experience across her residencies, private events, and destination dining, Julie delivers a discreet, seamless service defined by exclusivity, craft, and a strong sense of place.