Tabitha Yeh has had a fondness for the kitchen from a very young age. Growing up in California and around good food, you would often find her sitting in the kitchen doing her homework and helping with dinner. After graduating from high school, she attended The Culinary Institute of America in Hyde Park, NY, followed by The University of Nevada, Las Vegas.

Tabitha has worked in the hospitality industry for 15 years and has trained in some of the world's most renowned kitchens, working under her idols: Thomas Keller (Per Se) , Rene Redzepi (Noma), and Masa Takayama (Shaboo and Bar Masa). She combines a unique mix of an artistic mind with a calm and pragmatic approach to running a kitchen. Her relentless drive and work ethic allowed her to move  quickly up the ladder. She was a constant creative collaborator in the kitchen and was promoted to Corporate Chef in 2012, overseeing nine food and beverage outlets in Shanghai and Hong Kong. 

She started doing freelance consulting  in 2014 and has spearheaded the development for five restaurant openings by developing concepts and implementing standards. She is currently based out of New York City and is working with clients  to create content, concepts, menus, and experiences.

When she manages to get away from the kitchen you’ll find her traveling, at the beach, hiking, playing golf, or at the farmers market.