Priscilla Yeh developed a love of cooking and restaurant work while she was an architecture student at Rhode Island School of Design. Upon graduation she continued to work in restaurants both on the floor and in the kitchen while she pursued a career in art and design. A native New Yorker, she spent a number of years in New England and still considers it a second home.
In 2008 she left a promising career in architecture, and returned to New York to pursue a new career in culinary arts. After graduating top of her class from the French Culinary Institute, she went on to hone her skills in the kitchens of New York's Bar Boulud, Dressler, and DuMont.
In 2012 she succeeded her mentor and Michelin starred chef Polo Dobkin as Executive Chef of Brooklyn's DuMont Restaurant and remained there until it closed in 2014. From there she went on to join Patina Restaurant Group, and in 2016 she was appointed Executive Chef at STATE Grill and Bar, located in the iconic Empire State Building.
Outside of the restaurant, Ms. Yeh is a sporadic blogger, and wanders the globe in search of new ingredients and methods to add to her culinary arsenal. She is inspired most by regional food cultures, and has traveled to New Zealand, Spain, Italy, France, Mexico, Canada, and to much of the U.S. She's never been to Asia but hopes to make it there soon.