Review Order

    Your cart is empty. Browse our menus to order online.

    Who We Are

    Our team is made up of diverse, talented people who are passionate about what they do.

    • Ben Lin


      The B-dot Lin of B.Lin Catering founded the company in July 2012. He has years of experience in the service & hospitality industry (from the lens of international hotel asset management) and graduated from the University of Virginia with a Finance & Marketing degree. Even with his not-so-typical chef resume Ben is caring, sharp, and can’t sit still, making the kitchen a much better office for him than, well, a real office. Ben’s love of cooking began when he was a kid. You don’t have to look far to find hints of his Taiwanese heritage or the value of fresh, whole food instilled in him by his parents. While Ben didn’t learn his knife skills at UVA, he’s had a lot of practice cooking for some tough critics along the way, from being a private chef to an underground DC supper club staple, he’s gotten to a place where his culinary skills make people happy.

    • Arin Noble

      Director of Events

      Arin is passionate about bringing people together. After a circuitous path that led her from teaching in a low-income school in DC to a short stint in corporate America, she realized that the best way to do this is through food. Conveniently, she loves logistics and thrives in fast-paced environments. Less conveniently, she hates the way it sounds when people chew. Regardless, she’s here to keep your event running smoothly and to keep everyone happy.

    • Gus May

      Biz Dev Manager

      Gus' passion for food is only surpassed by his passion for interacting with people. A native Washingtonian (yes, they do exist), Gus found his way to the B.Lin team in the most serendipitous of fashions: He and Ben were neighbors on Harvard Street in Columbia Heights, where many of Ben's supper clubs were hosted. After stints in non-profit advocacy, energy efficiency finance, and even his own entrepreneurial food venture hosting annual Maine lobster bashes, Gus joined the B.Lin team in early 2016 to spearhead the business development team and use the uniquely bipartisan tool of food to bring more people together.

    • Kailyn Van Schooten

      Senior Event Planner

      Kailyn's love for building community around the table began with time spent in the kitchen with family preparing dinner spreads in honor of their Middle Eastern heritage. It was this passion that brought her to B.Lin Catering in the summer of 2016. Having lived abroad growing up, Kailyn enjoys learning about new cultures and mixing cultural influences in her life. Her favorite part of planning events is working with clients to create an event that fits their unique style and vision, whatever that may look like.

    • Julie Taguding

      Event Operations Manager

      While working in restaurants to trench through school, Julie discovered a love for providing stellar customer service and striving to bring a little bit of sunshine into every day. After then diving into the events industry, working everything from pantsuit conferences to international sporting competitions, she found her way back to food service. Julie is a huge fan of organization and color-coding, is an ardent carnivore, and will do her best to keep the food puns to a mint-imum.

    • Sean Atkinson

      Director of Event Operations

      Sean's knack for logistics and operations stems from being raised the son of parents who ran a daycare. Compared to handling hundreds of screaming toddlers running in all directions, managing the successful execution of catering deliveries and full-service events comes quite naturally for Sean. The cool head in the eye of the storm, Sean's unflappable temperament serves him well in this business. After graduating from American University and stints real estate and restaurant management, Sean found his way to the B.Lin team in 2015 and has been the crux of our successful day-to-day ops ever since

    • Yesenia Rodriguez

      Sous Chef

      Yesenia’s love of cooking came from watching her father and grandmother create home cooked specialties in her native El Salvador (she still won’t share her secret pupusa recipe). She spent a year honing her skills as a pastry and dessert chef under Chef James Wolf at Columbia Fire House in Alexandria. Afterwards, Yesenia spent three years under star Chef Nathan Anda’s tutelage at Red Apron, developing her skills in American, Asian fusion, and Italian style cuisines. She joined the B.Lin team as sous chef in summer 2016.

    • Tino Labastida Sanchez

      Events Sous Chef

      Originally from the East Coast of Mexico, Tino has always loved food. He started his career in the foodservice industry in restaurants--first as a cleaner and dishwasher, then moving up to working with food in the kitchen. As he got more involved, he developed a passion for cooking that has never died. Tino was especially inspired by the experts and chefs who have taught him so much along the way. In 2000, he relocated to Silver Spring, MD, and worked for a number of companies, including Chipotle. These experiences helped grow his expertise, becoming skilled as a chef of authentic Mexican (his favorite), Brazilian, and Italian cuisines. Tino first joined B.Lin in June 2016, and was soon promoted to Events Sous Chef. His love of food is evident in the care and attention to detail he puts into his cooking; beyond that, he always has a smile for everyone.

    • Vanessa Levros

      Event Planner

      You could say Vanessa’s event planner career started at a young age by her mother’s side. Her mom was the resident event planner for the family, and Vanessa was her trusted sidekick. From there, she was heavily involved in hosting events in both high school and college organizations. After college, she decided to pursue event planning professionally, working as an office manager at The Studio Atlanta Dance. She later traded tutus for veils working with Events by C as a lead wedding event planner. Her passion for event planning comes from her love of bringing people together for memorable moments, no matter how small or simple.

    • Kirsten Wenzel

      Executive Chef

      Chef Kirsten, a DC native, was introduced to Global cuisine early and spent her youth enjoying her favorites- Chinese, Korean, and Vietnamese. She also grew up surrounded with music in her home and dedicated the first ten years of her career to music education. Returning to her foodie passions, she received her degree from Le Cordon Bleu in Portland, OR and had the opportunity to work at some of the busiest and well respected restaurants in the incredibly diverse city. Portland's lifestyle also gave Kirsten an incredibly well-rounded education on alternative diets, farm-to-table dining, and unique fusions. Asian cuisines are still her first love, but now Classic French, Vegetarian cuisine, New American, and Mediterranean are often at her tables. Outside of the kitchen, Kirsten is an avid outdoors-woman, hiking and backpacking whenever given the opportunity. Her love of the fresh air and weather changes makes every new adventure a unique one, and she will take on each new challenge, inside and outside, with grace and heart.

    • Kristina Garcia

      Event Planner

      Kristina says that event planning “was one of those things that fell into my lap and I didn’t know I was good at.” A Texas native, she first gained experience at The Honor Academy by planning annual events for 200+ interns. She quickly learned that she loved event planning and wanted to pursue it as a career! She moved to the DC area two years ago and joined our B.Lin team in November. Kristina believes that serving others and gathering people is important, and wants to create an experience that everyone will rave about. In her free time, she enjoys exercising her skills of calligraphy, volleyball, and organizing. We are so glad to have her as part of the team!

    • Ciji Wagner

      Director of Operations

      Ciji believes, first and foremost, food should be approachable and delicious. Upon graduating from the Culinary Institute of America, she dove head first into the world of food. After being shoulder deep in vats of chocolate mousse as a pastry chef, she switched her spatula for a knife and never looked back. Once she survived opening an independent restaurant as the executive chef, Ciji decided to make a leap again. This time, she landed in the non-profit world, as the executive chef for an organization dedicated to serving restaurant-quality, nutritious food for those experiencing homelessness. Feeling the itch to spread her wings again, Ciji flew to B. Lin, creating fun menus while using food to better our community and our city.

    Browse available postions on our careers page. Don't see what you're looking for? Shoot us an email to let us know what you can do and why you want to be a part of BLC.