Chef de Cuisine
Chef Chris Yang’s passion for cooking began at a young age, when he would help his grandmothers in the kitchen to cook dinner for the family. He knew even before he graduated high school that he wanted to become a chef.
He was recruited after two years at a local community college to swim at the University of Hawaii on Oahu. Although he spent a lot of time on the islands growing up, his true love for the Hawaiian culture started then. He saw the bounty of local Hawaiian produce and ingredients from farmers markets that were held on campus. He held dinner parties once a week for friends and teammates in his apartment.
The encouraging feedback he received was a clear sign for him to follow his life-long dream to become a chef.
He decided to move to San Francisco and attend the California Culinary Academy. While attending culinary school, he started his own private catering business, with events ranging from holiday parties to intimate cooking classes.
After graduating, he moved back to Hawaii and got a job at the James Beard Award winning flagship restaurant of Alan Wong's. While learning and cooking at Alan Wong’s, he continued his private chef business, quickly building a large clientele in Hawaii. Wanting to be closer to his parents, he made the decision to move back to California.
He has held tenure at many notable restaurants in San Francisco, such as Hog & Rocks, Hops & Hominy, and most recently asExecutive Sous Chef at Roy’s Pacific Rim. Chef Chris is very excited to bring his love for the Hawaiian culture while embracing his Chinese heritage to create an experience you can only find at ‘āina.