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 a native New Yorker, Ms. Yeh spent a number of years in New England and still considers it a second home. 

 

In 2008 she began applying her skills to a new medium: food. After graduating top of her class at the French Cuinary Institute (now Institute of Culinary Ediucation) 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 has led the kitchens at some to New York's most iconic landmarks, such as STATE Grill & Bar at the Empire State Builiding, the Restaurant at Gilder at the American Museum of Natural History and Yellow Magnolia at the Brooklyn Botanic Garden. Drawing on her background in the arts, she strives to create memorable experiences where food and culture intersect.

 

Ms. Yeh is inspired most by regional traditions in art, culture, and food. 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.