Joy Hui Lin started food writing and critiquing in Stockholm, Sweden where she learned to love the virtues of cured fish.
Currently she is working as a food/travel/lifestyle and TV/Screenwriter and photographer based in L.A. Her work has appeared in Saveur Magazine, Time Out LA, Yahoo! 7, and on KCRW’s Cook the Book blog.
When she's not eating or writing, she's busy exploring the world's most beautiful surf breaks.