Chef Jasper Lynn

Home
United States
Los Angeles, CA
Chef Jasper Lynn

🍳 Head Chef and Host of
🔥 Creator of
🍷 WSET 3 Sommelier
🎙️ Host on
🐶 ’s dad

Dyeversity (Die-ver-city) is a creative manifesto for individuals to explore their own unique creativity. We're not just a custom print shop or a clothing brand. We pride ourselves on quality products, from fabrics to finished goods, but most importantly, we emphasize your creative diversity. It's what makes us special. Dyeversity is a symbol for uniqueness. A platform that allows you to transform

your ideas into real products that become a physical expression of yourself. 100% You. We encourage you to take pride and showcase your own personal flare. Dyeversity is here to embody the perfect item made just for you. Dyeversity creates and fosters creative design to new physical mediums by creating opportunities for artistic visionaries and contributing to the quality of design in fabrics, clothing and boutique goods.

03/19/2026

I know a lot of you have been asking what’s next for our Supper Club - and we’re moving to the next stage. In addition to our incredible catering offerings, we’ve expanded into Residencies at some of LA’s best Restaurants. Starting with our first one with the stunning in Hollywood where you’re transformed into Japan the moment you walk in.

Executive Chef Alex Suzuki of Yamashiro group and I have created a stunning menu with punchy Rosalynn flavors with Japanese influence in a seafood forward menu. I am so proud of this menu - it’s the evolution of the flavors we’re working towards. The menu and the new cocktail menu is not to be missed.

3.21 and 3.22 is opening weekend and I’d be honored if you join us for this huge next moment for us at Rosalynn.

Special thanks to for your support.

Menu post coming next 😉

Tix on

📸

03/14/2026

Long Distance is so hard.
But Eve and I have made it better with something we’ve decided to call our Delta Dates where we meet at the Delta Sky Club, even if it’s just during a layover, so we get a chance to spend some time with each other with our busy schedules. We were leaving from Miami, her returning to NY and me back to LA. In the Delta Sky Lounge there’s plenty of food a nice little spot to just be with each other. It’s certainly not easy, but these Delta dates certainly make it just that much easier.

Thanks to Platinum and for keeping our long distance relationship alive 🥹

03/13/2026

We took the crew out to Desert Smash, and after some time at the pool, we threw down a legendary seafood boil (with seasoning thank goodness).

Thanks to , we cooked up ridgeback shrimp, clams, Maine lobster, Dungeness crab—Truffle butter, a squeeze of lemon, and a tomato-based cioppino to dip in.

Boiling THAT much seafood all at once was a feat only made possible by that incredible HP Cooker!!

02/25/2026

🎁 GIVEAWAY: WIN TWO VIP TICKETS ($300 VALUE) 🎁 FOR THIS THURSDAY’S AYCE + AYCD LUNAR NEW YEARS EVENT on 2.26.26!

I’m giving away TWO VIP tickets to my Lunar New Year Night Market at Level 8 DTLA. Bring your favorite person it’s going to be a FEAST!

VIP includes:
🥢 All-You-Can-Eat Night Market
🍶 All-You-Can-Drink Package
🤝 Meet & Greet with Chef Jasper Lynn
🔥 Exclusive VIP-only bite not available to anyone else

To enter:
• Follow .dtla
• Comment below (each comment = 1 entry)
• Share to your story (each share = 2 entries)

Winner announced Wednesday at 10 PM PST.

This is the full VIP experience. Come hungry. 🧧

02/21/2026

TICKETS ARE ALMOST GONE 🧧🔥

This Thursday, we’re taking over all of Level 8 for a **Lunar New Year All-You-Can-Eat Fine Dining Night Market** — and we’re down to the final tickets.

Unlimited access to **18+ luxury dishes across 8 venues**, including:

🥩 A5 Wagyu with Yeat Hay chimichurri & truffle
🍣 King salmon tartare handrolls with truffle yuzu ponzu
🥟 Iberico shumai & spicy wonton dumplings
🦪 Kumamoto oysters with tom kha cream
🦞 Lobster tomato cream spring rolls
🔥 Live fire oysters flambé, rock shrimp XO fried rice, tea-smoked duck tacos & more

Plus full night market experience:
🐉 Live Lion Dance by (7PM)
🀄 Mahjong Den powered by — 8 tables live
🎧 Live DJ, cocktails, performances & 20+ AAPI chefs & vendors

🎟 $99 — All You Can Eat
🥂 $160 — All You Can Eat + All You Can Drink

⚠️ Tickets are LOW
⚠️ Prices increase Monday
⚠️ This WILL sell out

📍 Level 8, DTLA
📅 Thursday 2.26 — Doors at 6PM

Secure your spot now → rosalynn.link/LNY

02/20/2026

Are you hungry yet??

I love going to to see and ! Thanks for having me on the show!

This time I got to talk about this incredible community event that we’re doing with .dtla and Executive Chef

So much decadence, all you can eat fine dining - and it’s only $100 to come EAT! This includes access to the night market as well!

Menu to come later today. Can’t wait for 2.26!!

02/17/2026

NEW YORK. I’M BACKK and we’re doing it BIG! I’m partnering with 2 Michelin Star Chef .shim to Guest Chef at his new restaurant .nyc for ONE NIGHT ONLY. Sunday. 2.22.26.

8 courses of Rosalynn meets Chef Sung’s maestro and I am so so honored to be a part of this big night.

Tickets are available exclusively on Tock. $285 per person. Includes 8 courses with all that Chef and I have come up with. Only 22 tickets are available for this event!

Link is in the bio!!

02/04/2026

and finally my list of thank you’s that don’t even remotely capture how grateful I am for what’s happened at Rise and Dine LA.

To my team . This is the validation, more than anything, of what we’re capable of. Thank you for the long hours, the preparation, the attention to detail, the persistence to push for excellence under pressure time and time again, and your belief in what we’re doing so that we can have this epic moment together. Having a title of Culinary Coordinator is one thing, but a title is just a title: service and ex*****on would have been possible without you guys and the chefs that all lent us a huge hand through service. Thank you from the bottom of my heart.

.jim _.fitt

to thank you for hosting us in your home at , your hospitality and always feeding us beyond any family meal. and for taking care of my love

and thank you to for having me as the Culinary Coordinator, allowing me to serve and support the main dining event and for allowing my team to be trusted to order, manage, step up, cook, and learn from the best in the world. It has been a true honor and a privilege to learn and cook alongside the best in the world. I would not be here without your unwavering support.

this is just the start of 2026 for us
#

- Jasper

     

p.s. yes we did 3D print a gold beef wellington for 🙏

02/04/2026

Fourthly—one of the biggest difficulties of the night? Salads.
Salads are deceptively difficult to execute at scale. I’ve seen it happen before at some events I’ve been at like Rosé Day, and when you have Chef ’s kale salad that is layered - plating for 300 guests with many different touches became actually the biggest issue we had to figure out.

Chef Nancy has always had the highest standards. This was the 2nd time working with her, 3rd time together at an event. I know she’s particular when it comes to maintaining the expectations of visuals, height, structure, and consistency of plating each rolled anchovy, shaving right amount of cheese on each plate—especially while commanding a line of 20+ chefs—is its own challenge. Even with sample plates, inconsistencies happened.

One of the biggest variables? Hands. Everyone’s hands are different sized. Start of the service, Chef Nancy asked us to pivoted to just four select hands to finish the salads so they all looked identical. I felt really bad that salads kept changing and we had to do so many last minute pivots at the end of the line. I became a professional cheese grater than night. We’ll do better next time Chef. A huge learning lesson running the line there where too many hands in the kitchen can in fact ruin a dish.

Huge respect to Chef for always holding it down, expediting and bringing that dish home strong. She literally hopped off the pass to correct salads so I could continue sending out orders. Unexpectedly, it became one of the biggest learning moments I’ve had on the line—and one I’ll carry into every large-scale service moving forward.

3 of 4

📷:

       

02/03/2026

Thirdly, there was a lot of back and forth about whether our team could execute at this scale and level of visibility. We’ve done events of this size before, but this level of ex*****on was admittedly higher than what we were used to.

If you’ve never heard of a BEO (Banquet Event Order), it’s a detailed, multi-page document that dictates prep, plating, flavor intent, and run of show. I got very familiar with them during the Ryder Cup—but executing Chef ’s three-Michelin-star salmon roulade was on an entirely different level. The precision required was staggering.

We were incredibly lucky to have Chef from Crenn’s team for patiently and joyously guiding us through a true three-star dish at scale—multiple layers, creams, foams, precise garnish work, and constant last-minute adjustments. It was a masterclass in discipline, expectations, and trust.

I also had to navigate a late sponsor drop out, which meant securing enough Ora King salmon under serious time pressure. Huge thanks to and for coming through.

There’s a running joke that Michelin food is “just microgreens,” but, on this dish every element carried intention and depth—from charred Bloomsdale spinach, to lightly sweet, grassy bachelor’s buttons, to the deep umami of the dashi.

A massive shoutout to our own Chef , who went above and beyond—prepping salted kumquats days in advance and literally stamping thousands of petals by hand.

Executing at this level gave me an even deeper appreciation for why Crenn’s team is among the best in the world. I’m deeply grateful to Chef Christian and Chef Crenn for trusting our team to execute this dish. I can’t wait to experience Atelier Crenn from the other side of the table someday.

I’m grateful we pushed to have the Rosalynn team there.

Swipe to see this epic selfie though.

2 of 4

02/02/2026

I have so many thoughts from last weekend’s Rise & Dine LA hosted by . This is definitely a multi-post series — bear with me. I still am wrapping my head around all of it.

Scroll all the way to see lecture me as an Idiot Sandwich 🥪

First of all — holy cow. I not only got to meet, but make Wellingtons and run a line alongside the icon and his executive chefs and . The entire team’s aura is unreal, and their technical ability to execute at the highest level, dish after dish, is something to truly marvel at. I learned so much and had so much fun with the guys. They say don’t meet your idols. I beg to differ 100 times over.

Secondly, I don’t think it really hit me until a week later just how monumental this culinary event was. We had been working on this for months with the team at HexClad, and based on the talent involved, we knew it would be huge. But actually being there — absorbing knowledge from each team, watching what Shannon, Mike, and the HexClad crew set up after weeks of sourcing ingredients for 300+ guests across multiple chef teams, syncing with the Riviera team and who kept the team fueled and glued, getting our team (and additional chef hires) up to the challenge — and ultimately staying calm under pressure while each star chef stood next to me — was something I could never fully prepare for.

This felt like the Ryder Cup on steroids in terms of culinary ex*****on. Four dishes, four different teams, all running simultaneously, all while trying to ensure consistency across the board with dozens of chefs in one kitchen. There were definitely learning moments, but every single chef showed up and made it happen.

1 of 3

Address

1254 S Figueroa St 8th Floor
Los Angeles, CA
90015

Website

http://Rosalynn.co/

Alerts

Be the first to know and let us send you an email when Chef Jasper Lynn posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Want your business to be the top-listed Clothing Store in Los Angeles?