NINTH ANNUAL - OCTOBER 5-27, 2019 - SAVE THE DATE!
Last year, three-time James Beard Award nominee Jen Yee joined chef Linton Hopkins and sommelier Gina Hopkins’ Atlanta-based restaurant group Resurgens where, as executive pastry chef of Restaurant Eugene, she fuses her technical skill and imaginative pastries with the restaurant’s commitment to quality and luxurious dining experiences. Yee also mentors the pastry teams and helps to refine the dessert offerings at the group’s other restaurants, including Holeman and Finch and C. Ellet’s.
Yee credits her distinct palate to the childhood experience of cooking alongside her grandmother and traveling extensively through Europe. A graduate of London’s Le Cordon Bleu, Yee worked under Gordon Ramsey and Angel Hartnett at the Connaught Hotel in London, followed by Yauatcha, before moving to New York in 2006, eventually helming the pastry kitchen at Andrew Carmellini’s Lafayette, where she earned a spot on Food & Wine’s 2014 “Best New Pastry Chefs” list. Before moving to Atlanta, Yee was a key member of Mario Carbone’s opening team at The Grill. She has also worked alongside acclaimed chefs in the kitchens at Gilt, Aureole and two-Michelin starred SHO Shaun Hergatt, developing her technique-driven desserts that exemplify pure, bright flavors.
In her new role with chef Hopkins, Yee looks forward to collaborating on the pastry program, with a focus on exploring Restaurant Eugene’s refined Southern tradition and the region’s high-quality ingredients.
When she’s not in the kitchen, Yee enjoys writing about her culinary adventures on her blog and traveling with her husband.