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 culinary educator, Linda currently teaches at the 18 Reasons Cooking School - an independent non-profit cooking school and part of the Bi-Rite Market family that is committed to empowering the community to buy, cook and eat good food everyday. Linda started teaching Malaysian cooking in 2004 at the Whole Foods Market Culinary Center and went on to lead the Asian curiculums at The Cooking School at Cavallo Point, and at Sur La Table Cooking School in the San Francisco Bay Area. She also spent 6 years as lead chef at San Francisco-based Parties That Cook where she taught global cuisines in a team building setting. Most recently she was chef and head of operations at Bay Area artisanal tofu maker, Hodo Soy. Through Flavor Explosions, Linda offers private culinary coaching and classes.

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