Emily Yuen

Training at Vancouver Community College (VCC) gave Emily Yuen the formal base that shows up in the way her career has been assembled: step by step, with no wasted motion. From that point, the sequence through Bessou and then Lingo in Greenpoint, Brooklyn, NY (from 2023) tracks a kitchen career that has moved across cities and formats while keeping its focus on precision and control. The progression reads as accumulation, with each post adding another layer to Emily Yuen’s working vocabulary.

At Lingo in Brooklyn, New York City, the Executive Chef role places Emily Yuen in charge of the kitchen’s daily standard and pace. It is a position defined less by display than by consistency: the coordination of service, the shaping of the menu’s expression, and the management of back-of-house rhythm. In that setting, Emily Yuen’s work is about holding the line on quality while keeping the kitchen’s output coherent from pass to plate.

Emily’s signature dishes include Milk Bread with Osmanthus Flowers and Smoked Sake Butter, Takowasa, Grilled Caraflex Cabbage, and Miso Black Cod with Chorizo Sabayon and Satsumaimo Potatoes. Read together, they point to a kitchen language built on contrast and control. Milk Bread with Osmanthus Flowers and Smoked Sake Butter leans into softness and aroma; Takowasa is direct and compact; Grilled Caraflex Cabbage gives a familiar ingredient a firmer edge; and Miso Black Cod with Chorizo Sabayon and Satsumaimo Potatoes brings multiple elements into a composed frame.

James Beard Award semifinalist, Best Chef: New York State (2025) places Emily Yuen in a field that is paying attention to the work. The citation reflects a career already marked by forward movement, from Vancouver study to New York kitchen leadership, and it gives a measure of how closely her cooking is being watched as it continues to develop.