Jen Yee

The Climb

The technical base for pastry starts before service: at the bench, in repetition, and in the discipline to keep details clean. Jen Yee built that base at Culinary Institute of America at Greystone, then moved into New York City kitchens where the work demanded consistency under pressure. As pastry sous chef at Gilt in New York City (from 2006), and later as pastry chef at Aureole in New York City (from 2010), she worked in rooms where timing and finish had to hold up every night, even when the labor behind them stayed invisible. Career range in pastry often comes from handling different kitchen models, and Yee’s path shows that clearly. She went on to serve as pastry chef at Yauatcha, then as opening pastry chef at The Grill, a role that requires both craft and the ability to help set the structure of a new kitchen. She later became Executive Pastry Chef at Hopkins & Company, and then led the pastry kitchen and bakery at Lafayette Grand Cafe and Bakery in New York City, where bakery and pastry work run on the same daily rhythm. Scale changes the demands of the job, but not the fundamentals. At Wynn Las Vegas, Jen Yee is Executive Pastry Chef, working at a level that asks for polish, consistency, and command across a large pastry operation.

Today

At Wynn Las Vegas in Las Vegas, Jen Yee’s work centers on pastry and a chocolate program. That pairing calls for range and control: the ability to manage the full pastry line while giving chocolate its own technical space within the program.

Career - Executive Pastry Chef — Wynn Las Vegas, Las Vegas - Pastry sous chef — Gilt, New York City (from 2006) - Pastry chef — Aureole, New York City (from 2010) - Pastry chef — Yauatcha - Opening pastry chef — The Grill - Executive Pastry Chef — Hopkins & Company - Led the pastry kitchen and bakery — Lafayette Grand Cafe and Bakery, New York City Education: Culinary Institute of America at Greystone

Signature

Jen's signature dishes include Linzer Newtons, Chocolate Oolong & Osmanthus Mousse Cakes, Coffee cake with white sesame and roasted apricot, Chocolate chip cookies, and White Sesame Coffee Cake. The set moves between familiar pastry formats and more layered flavor combinations. Chocolate chip cookies and Linzer Newtons sit comfortably beside Chocolate Oolong & Osmanthus Mousse Cakes, while Coffee cake with white sesame and roasted apricot and White Sesame Coffee Cake show a steady interest in flavor pairing, texture, and restraint.

Recognition

In 2010, she received the Rising Star Pastry Chef award. It placed Jen Yee on the radar at a point when her work was already gaining traction in a competitive pastry field.

FAQ What is Jen Yee's current role? As of 2026, Jen Yee is Executive Pastry Chef. Where did Jen Yee train or study? Jen Yee trained at Culinary Institute of America at Greystone. What is Jen Yee known for? Chocolate program.