Linda Tay Esposito is a self taught chef whose food represents a tribute and a commitment to the authenticity of the cuisines of the Pacific Rim. She grew up in Malaysia, lived in China and Hong Kong and traveled extensively in the region exploring the vast culinary offerings and traditions, and capturing the essence of the local cuisines. She brings these exciting flavors, passion and knowledge to the classroom. Her style of teaching makes even the most complex of curries simple to make and a gastro-adventure experience of "Flavor Explosions."

 

 
 

A freelance culinary educator, Linda teaches at the The Cooking School at Cavallo Point in Sausalito. She is also a lead chef at San Francisco-based Parties That Cook where she teaches global cuisines in a team building setting. Linda previously led the Asian curiculums at Whole Foods Market Culinary Center and at Sur La Table Cooking School in the San Francisco Bay Area. She was also Chef with Bay Area's artisan tofu maker, Hodo Soy. Through Flavor Explosions and Kitchit, Linda offers private culinary classes and private chef services.

 
     
 


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  An avid photographer, Linda took all the photographs on the site with her Nikon D70 and D7000. The entire Flavor Explosions site is designed, built and maintained by Linda as well.  
     
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