James Yang

Executive Sous Chef

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After studying at The Institute of Culinary Education, James started his career in the kitchen at Momofuku Má Pêche where he learned back of house skills from some of the best in the industry. He then spent a year at SakaMai to pursue his interest in Japanese cuisine, cooking under chef Takanori Akiyama. He then went on to perfect his New-American culinary skills at High Street on Hudson, under chef Marry Attea (of The Musket Room), and chef Andrew Farley (prev. of High Street on Market), before growing into his most recent position as Sous Chef at Silver Apricot, the acclaimed New-American-Chinese restaurant in the West Village (named one of "The 100 Best Restaurants in New York City" by The New York Times), which closed in August 2024.