Richie Lin

Founder, Chef, MUME Hospitality Group

The Bestsellers | Richie Lin earned a coveted Michelin star at the first restaurant he owned

Richie Lin decided to pursue his dream of becoming a chef only after graduating from university. He studied at Le Cordon Bleu in Australia and worked at Quay in Sydney, which opened doors for him to continue at Copenhagen’s Noma, the number 1-ranked restaurant in the world. A year later, Lin was invited to open up the restaurant Nur in his hometown of Hong Kong, and brought his Noma colleague Long Xiong with him.

By 2014 Lin decided it was time to do his own thing. With both Long and Ken Ward, a pastry chef from Quay, Lin formed the trio that would establish MUME in Taiwan. Neither of them were Taiwanese, which helped them develop novel ways of using Taiwanese produce and local ingredients in a distinctly Nordic way. Their vision was rewarded with a Michelin star in 2018, in the Michelin Guide’s first Taipei edition.

Mume Hospitality Group was founded following the establishment of Le Blanc in 2016, Baan in 2018, and COAST in 2020. The group’s vision is to leverage their past experiences and foster cross-industry and international collaborations. They aim to introduce Taiwan to a global audience and highlight the distinct flavours of local ingredients through an international approach.

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Chef Richie Lin doesn’t come from a culinary background, having graduated with a degree in Business Administration from the University of Hong Kong, and a master’s degree in Marketing in both Canada and the United Kingdom. He first worked as a private finance advisor at a bank, before acknowledging his passion for food and pursuing culinary education at Le Cordon Bleu in Australia.

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Credits


Photography  

Hedy Chang

Styling  

Kathy Hsu

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