Mark Kurlyandchik

Detroit Free Press

A handful of Michigan chefs have competed on Bravo TV's "Top Chef," but none who regularly cooks in metro Detroit restaurants have advanced very far.

On the flip side, Los Angeles-based chef Mei Lin — a Dearborn native — has never headed up a restaurant kitchen, even since winning the 12th season of the popular cooking show last year.

That's all set to change in January, when Lin will take over the kitchen of fellow "Top Chef" contestant James Rigato's Mabel Gray in Hazel Park for an exclusive five-day run.

►Related: Detroit posts strong showing in restaurant industry awards

►Related: Katoi brings out-of-this-world Thai flavors to Corktown

From Jan. 17-21, you might as well call it "Mei-bel Gray," as the restaurant will transform from Rigato's dynamic New American eatery to a sort of preview of what Lin might serve in her own upcoming but as-yet-unannounced L.A.-area restaurant.

"My goal for this menu is to really have fun," Lin, 30, said. "It's a preview of some new dishes that I've been working on, but it's also to show people what I do on a daily basis."

Lin said the menu will be geared toward a spectrum of influences from around the Asian continent, including China and Japan, but also India and Korea.

She said she'll also fold in some of the Lebanese flavors from her childhood in Dearborn.

To that end, diners can expect a take on kibbehnayeh, the Lebanese raw lamb tartare. Lin's version will be served on a seeded papadum crisp, a sort of Indian cracker.

There will also be the option of a whole roasted pig's head, served in the Korean bossam style.

"You'll be able to pick apart the whole head yourself and you'll get some sauces and pickles and it'll be served like a lettuce wrap," Lin said.

Of course, not all diners will want to eat pig's head, so it will run as a special in place of the entree course.

Reservations will be required for Lin's takeover, and the restaurant will only serve an eight-course tasting menu with beverage pairing for $150 plus tax and gratuity. Seating is limited.

Lin got her culinary start at Michael Symon's Roast in Detroit after graduating from Schoolcraft College's culinary arts program. She then moved west, serving stints at Marcus Samuelson's C-House in Chicago and Wolfgang Puck's Spago in Las Vegas before landing at Michael Voltaggio's Ink in West Hollywood. Over the course of three years there, she moved up the ranks to sous chef before resigning to compete on "Top Chef," where she met Rigato.

And while Lin has cooked a few one-off dinners or served a couple of courses at events around metro Detroit in the past, this will be her first fully executed menu as executive chef here — even if it's only for five nights.

►Related:Mabel Gray hosts Lions' DeAndre Levy for charity dinner

Reservations by phone only: 248-398-4300.

Contact Mark Kurlyandchik: 313-222-5026 or mkurlyandchik@freepress.com. Follow him on Twitter @mkurlyandchik and Instagram: mkurlyandchik.