Penang Street Food

Linda Tay Esposito is a teaching chef whose food represents a tribute and a commitment to the authenticity of the cuisines of the Pacific Rim. For the last 18 years, Linda has shared her passion and knowledge of South East Asian cuisines by using approachable techniques that students can recreate at home.  Linda teaches at 18 Reasons and Milk Street Kitchen. Previously, she taught at the San Francisco Cooking School, Cavallo Point, and several other cooking schools in the Bay Area.

Outside of teaching, Linda is a food business consultant with a focus on placemaking and building equitable food systems through the intersectional lens of food, sustainability and equity.  She currently leads the food program at the Presidio Tunnel Tops.  She led the development of La Cocina Municipal Marketplace, an innovative model of conscious, community-led development, offering economic opportunity for low income, women entrepreneurs, while creating jobs and delicious, affordable food for the community.  Her past experience includes growing Hodo Foods from an artisanal producer to nationwide distribution, as well as a long career in product development and marketing in consumer technology, banking and CPG.   

Linda is a member of the Good Food Foundation Advisory Board, and sits on their equity task force.  In her free time, she plants hard-to-find Asian herbs at the community garden at Fort Mason.

Instagram: @flavors_explosion