Jennifer Yee has arrived at the head of the pastry program at Chef Andrew Carmellini’s French grand café & bakery, Lafayette, by way of an education and training with Ivy League equivalency. Beginning at London’s Le Cordon Bleu, Yee remained abroad in the UK to begin her training at Gordon Ramsay’s The Connaught followed by a position with Stephane Sucheta’s opening team of Yauatcha in Soho.
In 2006 she returned to the U.S. to become a sous chef at Gilt inside the ultra-luxe Palace Hotel on Madison Avenue, where she took particular ownership of the fanciful and thorough chocolate program. In 2010, Yee went on to become Charlie Palmer’s pastry chef at Aureole where she was awarded that year’s Rising Star Pastry Chef award, and then on to the Michelin-starred SHO Shaun Hergatt downtown where she was able to showcase limitless technique and detail.
Yee’s talents has been featured in the international Art Culinaire, Food Arts Magazine, and Saveur Magazine to name a few. In 2014, Yee was named one of Food & Wine Magazine’s Best New Pastry Chefs for her work at Lafayette.