The Sea by Alexander’s Steakhouse: 4269 El Camino Real Palo Alto, CA 94306

(650) 213-1111

THE SEA By Alexander’s Steakhouse is the latest addition to the bay area’s premier seafood dining destination. The restaurant distinguishes itself by focusing on rich sumptuous morsels from the sea, prepared with modern technique and flair. Chef Yu Min Lin blends contemporary cuisine with Japanese sensibility and ingredients to transform The Sea’s menu into the extraordinary. Experience The Sea at its best.

Executive Chef Yu Min Lin’s approach to cooking is inspired from his extensive training and experience in both Japanese and French cuisine for over 20 years abroad and here in California. He aims to source wild, sustainable, and seasonal ingredients from land and sea. The  goal is to bring out the natural flavors of freshness and present the dishes in a simple  and  pure form. Since he was 14 years old, Yu Min began his culinary career as an apprentice and worked his way up to Executive Sushi Chef at Shintori Cuisine Japonaise in Taipei and Shanghai. During his 10 years at Shintori, Yu Min was also trained extensively under traditional Japanese chefs in Tokyo and Yokohama, honing his knife skills and knowledge to bring out the best of the highest quality fresh seafood.

After moving to Los Angeles in 2001, Yu Min took a position as line cook at Water Grill where he worked with celebrated chef Michael Cimarusti. Chef Cimarusti’s classical French cooking techniques have a great influence on Yu Min which are reflected in his cuisine. Yu Min then accepted Chef Cimarusti’s invitation as opening Sous Chef at Providence in 2005, and was promoted to Chef de Cuisine after two years. During his tenure at Providence, the restaurant was named “One of America’s Top 50 Restaurants” by Gourmet Magazine, “Best Seafood Restaurant 2006” by LA Magazine, and awarded two stars by the Michelin Guide. To further develop his culinary skills and techniques, Yu Min performed stages at The French Laundry in Yountville and Manresa in Los Gatos.   -excerpt from

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