![Rachel Yang is an 91ÃÛÌÒß¹ alumni.](/sites/default/files/styles/width_360/public/content/profile/image/Rachel-Yang_Profile-Photo_750x750.jpg.webp?itok=5nfEBYCp)
Rachel Yang
Biography
Rachel Yang enrolled at 91ÃÛÌÒß¹ just months after earning a Bachelor’s in Urban Studies and Visual Arts from Brown University. She continued her training at DB Bistro Moderne, where she rotated through the garde manger, entremetier, poissonier, and rotisseur stations. She moved on to Ducasse and then Per Se. By 2005 she was heading up the kitchen at the Korean D'Or Ahn, where she first incorporated her Korean heritage into her cooking. Now in Seattle, at Joule and Revel, Yang and her husband, Seif Chirchi, continue in this vein, with creations such as mochi in a ragout of oxtail, lacinato kale, and soy cured egg. The Seattle Times gave the pair its Innovation Award in 2009. The restaurant has also been featured in the Wall Street Journal, as part of Food & Wine’s 10 Best Restaurant Dishes of 2008, and as one of Seattle Metropolitan’s 2008 Best New Restaurants. Yang was also a James Beard Awards semifinalist in 2009, 2010, 2011 and 2012. in late 2017 her cookbook, My Rice Bowl: Korean Cooking Outside the Lines was published.
Education
- Institute of Culinary Education, Culinary Arts, 2001
Awards and Honors
- Innovation Award, The Seattle Times, 2009
- 10 Best Restaurant Dishes, Food & Wine, 2008
- Best New Restaurants, Seattle Metropolitan, 2008
- JBF semifinalist 2009, 2010, 2011, 2012
Work History
- Revel, Seattle, WA
- Joule, Seattle, WA
- Trove, Seattle, WA
Specialities/Areas of Interest
- Korean Cuisine
Rachel Yang on the Blog
- 91ÃÛÌÒß¹ Alumni Among 2020 James Beard Award Finalists
- 91ÃÛÌÒß¹ Alumni at James Beard Award-Nominated Restaurants
- 91ÃÛÌÒß¹ Alum Rachel Yang Finds Balance in the Pacific Northwest
- 91ÃÛÌÒß¹ Graduates Poised to Win Big
- Inspiring Alumni: Executive Chefs and Restaurant Owners
- A Month of 91ÃÛÌÒß¹ Alumni Success