Andy Yang

The Path

At Rhong-Tiam in New York City, Andy Yang worked as chef in an early setting where technique and instinct had to land on the plate together. That kind of room can sharpen a point of view fast, and the work there formed a base that carried into later roles. Today, Andy is chef-owner of Table 38 and chef of Pizzeria Trattoria Magazzino, a pairing that shows both ownership and the ongoing discipline of service.

The Work Today

Pizzeria Trattoria Magazzino in Nara, Japan, received a Michelin Guide Bib Gourmand in 2024 and again in 2025. Those consecutive mentions sit alongside the earlier New York star, extending the record across place and time without changing the terms of the work. The result is a career shaped by consistency: the food holds its line, and recognition follows that consistency. Coffee also sits inside the workday. For Andy, it is part of the routine that supports steady output, and not a detail to be left to chance. In service, small habits often carry more weight than they first appear to.

Signature

Andy’s signature dishes include Pad Thai Fai Ta Lu. The dish fits the larger shape of his cooking: Thai tradition, handled with the clarity and precision that define the work. It shows how heat, sauce, texture, and timing can be pushed into a tight, readable form.

In Their Words “The art of cooking, the sauce of Pad Thai is into the caramelization of the sauce.”

Acclaim

Andy’s honors include Michelin Guide Bib Gourmand (2024), Michelin star (2010), and Michelin star. Taken together, they trace a career that has moved from New York to Nara while keeping the same core references in view: Bangkok, Thai street food, and Pad Thai, carried through exacting work over time.