Chef Lien Tong

Chef At Home in Oakland

I’m a private chef whose culinary approach reflects my background in apparel and footwear design, where I spent 15 years blending creative vision with logistics and operations. My love ofor cooking began in childhood, cooking alongside my mother, where I discovered the parallels between design and cuisine—curating elements, solving problems, and balancing flavor and texture.

I specialize in Vietnamese, Chinese, and Thai cuisine, and I enjoy drawing connections between Southeast Asian flavors and Mexican, Middle Eastern, and California influences. My cooking is primarily gluten-free with an emphasis on proteins and vegetables, complemented by vibrant sauces, fresh herbs, and layered textures.

I take joy in preparing meals directly for people, tailoring each dish to their tastes and needs, and bringing a modern, thoughtful lens to every plate.

For me, cooking is...

rooted in nostalgia.

I learned to cook at...

in my mother’s kitchen and honed my skills working alongside independent chefs.

A cooking secret...

umami can come from multiple sources!

My menus

Hue Royal Cuisine Tasting Menu

STARTER

All inclusive

Mini "banh mi"- wonton shell filled with chicken liver mousse pate, topped with Vietnamese cured ham and herbs

Rice custard bite -shrimp mousse +mung bean · smoked nuoc cham pearls

FIRST COURSE

All inclusive

Tiger Prawn + banana blossom salad holy basil · rau răm · fish sauce lime micro dress

Wintermelon + Wild mushroom soup with shrimp oil and Viet herbs

MAIN COURSE

Choose 1 dish

Charred lemongrass wagyu bavette- fish sauce aged / black lime / rau ram chimichurri / chili crisp rice crumb served with perfect rice

Hue style turmeric spiced filet of fish grilled banana leaf wrapped / VN curry leaf oil / fresh herbs, chili thread served with woven vermicelli sheets

Bún Bò Huế short rib braised premium short rib / tendon fortified broth / smoked shrimp salt / annatto chile oil /home made rice noodle nest w/ fresh Viet herbs

DESSERT

All inclusive

Black Sesame Panna Cotta with Fish Sauce Palm Sugar Caramel rau răm micro + salted black/white sesame dust

Hue Vietnamese Coffee Tiramisu — Deconstructed robusta coffee + cinnamon reduction · coconut mascarpone cloud · rice cracker shard · black sesame cacao dust

Persimmon Mille-feuille w. lime leaf coconut custard+ black sesame peanut brittle

Vietnamese Family Meal

STARTER

Choose 1 dish

Cải Chua Xào Ớt stir fried pickled mustard greens w chili

Ngó Sen Xào Sả lotus stem stir fry w lemongrass + chili

Rau Muống Trộn Mắm Ruốc Huế water spinach lightly wilted w Hue shrimp paste

FIRST COURSE

All inclusive

Anh Chua Huế — Tomato Consommé tamarind + pineapple broth clarified to consommé brightness, poured over king oyster mushroom, watercress, bean sprout, and choy stem

MAIN COURSE

Choose 1 dish

Ca Kho Hue- Catfish steaks braised in fishsfauce coconut caramel with spicy lemongrass + chili

Hard Seared Lemongrass Maitake (VEGAN) charred maitake cluster · black garlic soy caramel · kumquat zest · toasted sesame rice powder · rau răm herb

DESSERT

All inclusive

Southern Soul Thanksgiving Menu

STARTER

Choose 2 dishes

Creole Deviled Eggs smoked paprika, chive, crispy shallot

Fried Green Tomatoes buttermilk ranch dip

French onion dip with crostini and celery

FIRST COURSE

Choose 3 dishes

Baby Gem w Buttermilk Ranch herbs, black pepper, crispy shallots

Mac + 3 Cheese- baked with crunchy panko topping

Braised collard greens with smoked turkey

Cornbread sausage stuffing with fennel, sage and pepper

SWEET POTATO CASSEROLE W/ BROWN BUTTER + PECANS

Cranberry sauce

MAIN COURSE

All inclusive

Herb Roasted Turkey + Smoked Turkey Gravy

Buttermilk Fried Chicken with rosemary, chili flakes and smoked paprika with gravy

DESSERT

All inclusive

Sweet Potato Pie w cinnamon whipped cream

Peach Cobbler w vanilla ice cream

Banana Upside Down cake with Caramel + Sea Salt + Nuts

Fire, Citrus & Olive Oil

STARTER

Choose 1 dish

Whipped Feta + Charred Scallion Oil with warm flatbread + herb salad + toasted dhukka

Halloumi with Chile Honey + Herb Crunch pan seared · warm honey drizzle · fresh herbs

Artichoke + Lemon Confit Dip olive oil · dill · cracked pepper

FIRST COURSE

Choose 1 dish

Little Gem with Fried Capers + Lemon Cream parsley + thin sliced celery + black pepper

Celery Root Shave Salad thin shaved celeriac + apple + p

Roasted Beet + Date + Lemon Tahini Chicory dates chopped micro fine lemon tahini bitter chicory crushed walnut

MAIN COURSE

All inclusive

Slow Cooked Lamb with Herb Gremolata parsley · mint · lemon · olive oil

Chicken alla Diavola with White Bean + Kale Ragù with Italian chili crunch + herb labneh (lactose free serve without labneh) (veg version-tofu)

Grilled Beef Bavette with Salsa Verde Siciliana parsley · caper · anchovy · garlic · olive oil

DESSERT

Choose 1 dish

Olive Oil + Rosemary Panna Cotta blood orange syrup · crushed pistachio

Ricotta + Honey Tart fig or pear compote depending season

Burnt Honey Ice Cream with fennel pollen and pistachio crumble

Modern Japanese x California

STARTER

All inclusive

Crispy Rice + Tuna Tartare mandarin kosho • scallion ash • shiso leaf

FIRST COURSE

All inclusive

Warm Cauliflower with Yuzu Kosho Cream + Furikake roasted florets, light yuzu kosho crème, seaweed–sesame crunch

Smoked Kabocha Squash Velouté ginger dashi base • roasted kabocha blend brown butter lemongrass oil pickled green apple brunoise micro greens

MAIN COURSE

All inclusive

Miso Black Cod over celeriac puree, with scallion cilantro Mizuna salad tossed in a mandarin tamari vin

DESSERT

Choose 1 dish

Salted Banana Tamarind Crémeux Tart with banana leaf smoked cream • tamarind caramel • crispy sesame tuile and toasted pine nuts

Black Sesame Panna Cotta with persimmon and miso caramel drizzle

Cocktail: Passionfruit Japanese Cucumber Highball

Steakhouse Wedding Celebration

STARTER

Choose 1 dish

White Truffle Arancini- Crisp risotto fritters perfumed with black truffle, molten fontina center, served with truffle aioli

Crispy Polenta with wild mushroom duxelle and pickled chantrelke

Charred Leek, Hazelnut & Aged Comté Coal-charred leek hearts glazed with beurre noisette, finished with crushed hazelnut, shaved aged Comté, and chive oil

FIRST COURSE

All inclusive

Baby Gem Miso Caesar Salad + crispy olives + torn croutons + Shaved Parm

Iceberg Wedge, Elevated Crisp iceberg, house blue cheese mousse, smoked bacon lardons, chives, cracked pepper

Charred Chicory, Lemon & Parm Grilled endive + radicchio, lemon vinaigrette, shaved Parmigiano, toasted pine nuts

MAIN COURSE

Choose 1 dish

Seared NY Strip au poivre with Yukon gold mashed potato, broccolini

DESSERT

Choose 1 dish

Chocolate Mousse “Bigarade” bitter chocolate mousse · blood orange gelée insert · cocoa cookie crumble

Almond Financier with Crème Anglais and poached persimmon

Whiskey Butterscotch cremeux tart with candied pecans and burnt sugar cream

Northern Italian Supper

STARTER

All inclusive

Antipasto Vitello Tonnato (thin sliced veal, tuna–caper sauce, lemon)

Antipasto Carciofi alla Giudia (fried artichokes, lemon, Sicilian olive oil, Maldon)

FIRST COURSE

All inclusive

Primo Tagliolini al Limone (fresh egg pasta, Amalfi lemon, butter, Parmigiano Reggiano)

Primo Risotto alla Milanese (Carnaroli rice, saffron, bone marrow, Grana Padano)

MAIN COURSE

All inclusive

Guancia di Manzo Brasata (red wine braised beef cheek, celariac purée)

Secondo Agnello Scottadito (charcoal grilled lamb chops, rosemary, olive oil, sea salt)

DESSERT

All inclusive

Panna Cotta (Meyer lemon zest, wildflower honey, candied citrus peel)

Affogato al Caffè vanilla bean gelato / double shot espresso / optional shaved dark chocolate

Zabaglione (egg yolk + sugar + marsala sabayon served with berries)

Festive Italian Supper

STARTER

Choose 3 dishes

Whipped Ricotta Crostini, Calabrian Chili, Lemon Zest

Mini Arancini (Saffron + Mozzarella Core) Crunchy little saffron risotto balls with a molten mozzarella center

Prosciutto + Persimmon Bite Small cube/slice of fuyu persimmon wrapped with prosciutto, finished with olive oil. Peak season California produce, Italian salumeria energy

Tomato Confit + Basil Pesto Crostini Slow-roasted cherry tomato, micro dollop of basil pesto, Maldon

FIRST COURSE

Choose 2 dishes

Little Gem Caesar (Italian Anchovy, Parmigiano, Lemon) Crisp gems, Parmigiano shards, anchovy-lemon dressing, black pepper, toasted focaccia crumbs

Arugula + Shaved Pear + Parmigiano Peppery arugula, ripe pears, olive oil, lemon

Beet Carpaccio + Arugula + Hazelnuts Thinly shaved roasted beets, arugula, hazelnuts, balsamico

Antipasto Carciofi alla Giudia (fried artichokes, lemon, Sicilian olive oil, Maldon)

MAIN COURSE

Choose 2 dishes

Secondo Agnello Scottadito (charcoal grilled lamb chops, rosemary, olive oil, sea salt)

Cavatelli with Wild Mushroom Ragù + Parmigiano

Pork Tenderloin with Rosemary + Garlic + Calabrian Chili Oil

DESSERT

Choose 1 dish

Affogato al Caffè vanilla bean gelato / double shot espresso / optional shaved dark chocolate

Olive Oil Panna Cotta, Citrus Gelée, Candied Citrus Peel, Basil Oil

Honey Yogurt Mousse, Persimmon Carpaccio, Walnut Brittle Modern mousse dome, paper-thin fuyu persimmon slices, tiny shards of walnut brittle

Deconstructed Tiramisu

Show me more

Chef Lien's reviews

4.83

•

12 services

Chef Lien was fantastic. I wanted a menu that wasn’t just ‘catered’ but really was fine dining. The food and entire experience was fantastic- she was flexible with the menu and very attentive, answering all my questions promptly. The day-of was seamless- she was a joy to have in the house and very professional. She even took time to talk to my very chatty daughters about the food (which they loved). Everyone at the party wanted to know how I found her! Highly recommend.

We selected Chef Lien for a birthday celebration with 7 adults and 2 children, and the entire experience exceeded our expectations. From the very beginning, communication was timely, clear, and consistent — menu planning felt effortless because she guided us through options with both creativity and practicality. On the day of the event, she immediately put us at ease, handling everything with professionalism and a calm confidence that set the tone for the meal. Our kitchen is on the smaller side, yet she navigated it like a pro, turning what could have been a logistical challenge into a smooth operation. She even welcomed me into the process, allowing me to watch and ask questions. What I expected to be just a lunch turned into a culinary lesson, complete with insight into how a chef conceptualizes and executes a menu. She explained how flavors are balanced, how timing is orchestrated so each dish arrives at its peak, and how creativity meets technique in the kitchen. The food itself was nothing short of spectacular. Each dish was beautifully crafted, delicious, and tailored to our preferences. Our guests were impressed not only by the flavors but also by the seamless flow of the lunch. It felt like a restaurant experience, magically transported into our home. This wasn’t just a meal — it was an experience. We celebrated, we learned, we laughed, and we ate incredibly well. I would highly recommend Chef Lien to anyone looking to elevate a special occasion. Whether you want a flawless meal or a behind-the-scenes peek into the artistry of cooking, she delivers both with grace, humor, and undeniable talent.

Very friendly, everything was great!