Chef Anthony Yang’s culinary journey began early, shaped by hands-on experience in his family’s Chinese restaurant, where he developed both discipline and a deep respect for hospitality. He went on to refine his craft at the Culinary Institute of America in Hyde Park, New York, one of the nation’s most prestigious culinary schools.

During his training, Chef Anthony completed a highly competitive externship at The French Laundry and Bouchon Bistro, experiences that proved pivotal in shaping his approach to precision, seasonality, and technique. These formative opportunities led to a role at Per Se in New York, contributing to one of the country’s most acclaimed fine dining kitchens.

After relocating to San Francisco, Chef Anthony joined Michael Mina, where he spent two years as a Sous Chef, further honing his leadership skills and contemporary culinary perspective within a dynamic, high-caliber environment.

For the past decade, Chef Anthony has dedicated himself to private culinary service in the Bay Area, building a reputation as a top-tier private chef. Known for his refined yet approachable style, he seamlessly blends classical French technique with modern influences and a deep appreciation for diverse global flavors. His work is defined by meticulous attention to detail, exceptional ingredient sourcing, and a highly personalized approach that caters to the tastes and lifestyles of his clients.