Katherine Yang

Mille Fête - Honolulu, HI

Katherine Yang is a baker and dessert devotee with almost three decades of experience in the restaurant and baking industry. Yang is a veteran of food establishments of two of the country’s most distinguished chefs: Daniel Boulud and Thomas Keller. She began her career as a pastry cook at the Waldorf-Astoria after training in pastry at the French Culinary Institute. She then moved to Chef Boulud’s flagship, DANIEL, where she spent six years, first as a cook and then as the chef’s director of culinary communications. Her duties included overseeing the creation, research and development of Chef Boulud’s cookbooks and other published columns, as well as aiding his team of chefs in recipe development. From 2007-2008, Yang served as retail manager for Keller’s Bouchon Bakery in New York City where she directed all retail operations, staff hiring and training, and customer relations. In addition, she has worked as a food stylist and recipe tester for various books and food magazines, including The Gingerbread Architect (Clarkson Potter, 2008) and Martha Stewart Living.

In 2010, Katherine Yang created Gigi Blue – Delectable Edibles – a dessert business located in Manhattan, New York City, specializing in American and French desserts featuring both classic and uncommon flavors. It offered flavors ranging from chocolate, coconut and root beer float to raspberry-pistachio, passion fruit, sesame, and spiced coffee. Yang is Executive Pastry Chef partner with Chef Robynne Maii and Chuck Bussler at their newly opened bakery, Mille Fête in Chinatown Honolulu.