Jin Lin founded Aqualand in 2014 and has been one of the country’s leading luxury developers since, with a real estate portfolio of 25 sites worth over $5.5 billion.

For Jin, precision and pride are paramount. As the energetic head of Aqualand, he has spearheaded the company’s rapid growth thanks to a deep-seated work ethic instilled in him by a profoundly industrious family.

Through Etymon, Jin’s vision encompasses creating a world-class lifestyle and leisure group headquartered in his adopted hometown of Sydney. Taking inspiration from his own passion to enjoy life outside of work, Jin wants to bring a new standard to hospitality and leisure concepts which are approachable for everyone to enjoy.

Devoted to creating legacies for future generations, Jin is committed to distinguishing Aqualand as a property, hospitality and investment group that thinks with their heart, undertaking projects in areas that are set to benefit from urban regeneration. Under Jin’s leadership, Aqualand is also a vested corporate citizen, sponsoring and supporting cultural and sporting initiatives including The Art Gallery of New South Wales and Sydney Modern Project, The South Sydney Rabbitohs and Sculpture by the Sea, Bondi.

Jin is a member of the Art Gallery of NSW President’s Council, and he is a member of the Victor Chang Cardiac Research Institute Board.

Adam is an accomplished hospitality executive with over three decades of experience, having held leadership positions within prestigious organisations such as EVT, Rockpool Dining Group, Trippas White, Stamford and InterContinental Hotels Group. Adam joins Etymon from the EVT Group, where he served as Group Director of Food and Beverage managing more than 200 outlets across multiple regions and developing successful brands such as QT Hotel’s Gowings, Santini, Yamagen, Bazaar, Ester and Capitol Bar & Grill along with Parlour Lane across the Event Cinema Platform. He has previously led the development of some of Australia’s most reputable restaurants in Sake, Cut Bar and Grill, Ananas, Bavarian, Löwenbräu . His expertise spans across global operations, brand development, and the management of large-scale food and beverage portfolios.

As Adam takes on the role of CEO, Etymon looks forward to building on the incredible foundation that has been laid and entering an exciting new chapter.

“Techniques are not the most difficult to teach. The attitudes chefs take are much more important”

Sebastien is an internationally experienced Group Executive Chef with a Michelin Star background. Inspired by his father, Sebastien has had a passion for food from a young age and was fortunate to be trained by several acclaimed chefs. Starting his career at Cassis in Sydney, his experience includes Merivale, Solotel, Tetsuya’s, Pyramid Restaurant (France), Abbey de la Busserie (France), and The Ledbury (UK).

A culinary focus on excellence and culture, Sebastien understands that success in terms of commercial viability and award–winning cuisine is something that requires the right talent, character, and discipline. He loves leading from the front and believes training with intensity accelerates personal growth.