About Linh
One chef. One house. Four ways to taste it.
A former whisky sommelier turned culinary artist, I explore the connections between flavour, memory, and human experience through thoughtful food, baking, and cooking. My journey through the whisky industry has shaped my understanding of nuance, balance, and the intricate layers of flavour, inspiring me to experiment with temperature, texture, and spice in my creations.
My passion for discovery has taken me from the world of whisky into the kitchen, where I draw inspiration from the people I meet and the stories they share. I see each person as a muse, translating their essence into dishes and desserts that celebrate individuality and emotion.
My path has led me to Scotland, where I deepened my craft by learning the art of distillation at a whisky distillery and becoming an artist in residence at Glenfiddich. I have also had the honour of sharing my work and insights as a guest speaker at Yale, exploring the intersection of flavour, creativity, and culture.
How we got here
The whisky years
A career as a whisky sommelier — nuance, balance, layers of flavour. Scotland follows: learning distillation at a whisky distillery, then artist in residence at Glenfiddich.
The crossover
From whisky into the kitchen — translating people and their stories into dishes and desserts. Guest speaker at Yale on flavour, creativity, and culture.
The cheesecake
An ube Basque cheesecake goes slightly famous among everyone who tries it. First real product, first real orders.
The jars
Too much perfect fruit, not enough time. KEM Fresh starts as a way to keep the season from ending.
Now
Four ideas that were always one idea: House of KEM. This site is where they finally live together.
