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Like many aspiring artists, Priscilla Yeh entered the restaurant world while she was a student.  After graduating from Rhode Island School of Design, she continued to work in restaurants, waiting tables and helping in the kitchen while she pursued a career in architecture.  Though she's native New Yorker, Ms. Yeh spent a number of years in New England and still considers it a second home. 


In 2008 she enrolled in the professional culinary program at New York's International Culinary Center (then French Culinary Institute) and began applying her skills to a new medium: food. After graduating top of her class 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, as Executive Chef of STATE Grill and Bar, located in the iconic Empire State Building.  In 2020, she accepted a position as Executive Chef with Patina's hospitality division where she continues to craft uniquely catered experiences for Patina's corporate clientele.  


Ms. Yeh is also a sporadic blogger, inspired most by regional food cultures. She's 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.

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