Olivier Lin, just 23, represents a new wave of chefs who cook with instinct, joy, and a distinctly Chinese touch. Eat, enjoy, repeat — that’s the spirit running through his work. Trained under Baptiste Day at Capitaine, he quickly developed a playful, generous approach to Chinese cuisine, one designed to be shared, tasted, and rediscovered. Hǎo Chī! 好吃! If guests are delighted at the table, it’s often because he imagined a new way to tell a story through flavor.

At the head of Horiz, Olivier works alongside Alexandre Lin, the restaurant’s director and a classically trained pastry chef. Together, they stepped away from the predictable paths laid out for them to take over the family restaurant and propel it into the present. Their partnership bridges heritage and modernity: one builds the flavors, the other shapes the textures and sweets, and together they reinvent a space without losing its soul.

What defines Olivier Lin is his gaze toward the great culinary houses while staying rooted in a lively, accessible, and expressive cuisine. He composes dishes the way others compose music — rhythm, contrast, crescendo. His Chinese‑inspired cooking is free, joyful, and emotion‑driven, aiming less for showmanship and more for that spark that makes people smile, share, and return. A cuisine that, like a good chorus, makes you want to hit repeat.