❝ A Curated Stage for Cross-Cultural Cuisine — Redefining Modern Gastronomy ❞

At 15, Anthony Lin left for Brazil alone—studying by day, working in kitchens by night, mastering South American fire cuisine. By the age of 20, he crossed the Chaco Desert with just a map, absorbing flavors from roadside cantinas to street stalls.

Now head chef at Le Ark Cocina, a music-and-dining concept set within the historic Sugar Factory Creative Park, he brings his journey full circle—from Catalonia's coast to his Taitung roots.

His signature "Argentinian A5 Wagyu with Taiwan Cedar" blends Pampas boldness with native wood smoke. Luye Red Oolong inspires his breads and millet wine, with honey notes captured through innovative fermentation.

"Cuisine, like music, connects people to land." Each dish tells his journey—in every bite, a landscape remembered.

【流浪主廚｜安東尼的料理遊牧】

❝ 跨越三大洲的體驗與創新，重新定義了現代料理的邊界 ❞

安東尼的料理生涯始於15歲獨自前往巴西求學。白天讀書、夜晚在餐廳工作，浸潤於南美洲烤肉文化精髓。20歲時僅憑一支舊手機與地圖徒步橫越查科沙漠，穿梭小酒館與街頭，將南美風土深烙於味蕾記憶。

爾後又到西班牙加泰隆尼亞海岸等地歷練廚藝，

最終回歸故鄉——台東

於「Le Ark Cocina 方舟音樂餐廳」出任主廚。

其代表作「阿根廷式肖楠木日本A5和牛」將彭巴草原的豪邁精神結合台灣肖楠木香氣；而台東鹿野紅烏龍的獨特蜜香，則啟發他創作出紅烏龍歐式麵包與小米酒。

「料理如同文化與音樂，是連結人與土地的共鳴語言。」在安東尼的廚房，每一道料理都是他走過的路、遇見的人、愛過的風景。

▌更多資訊請見 ❯❯ #LeArkCocina方舟音樂餐廳

◍ 營業時間｜每週三到日

◍ 中餐｜提供單點料理

◍ 晚餐｜提供五感Fine Dining套餐 (需2天前預訂)，若當日無套餐預約則提供單點料理

◍ 預約專線｜0963511835

◍ Le Ark Cocina｜立即預約 Reserve Here

https://leark.com.tw/web_LeArk/pampa_1.aspx