Emily Yuen

Emily Yuen hails from Vancouver, Canada, where she developed an early appreciation for locally sourced ingredients and a belief in the power of food to bring people together. After honing her skills in Vancouver, she embarked on a global culinary journey that first took her to Australia, where she further expanded her culinary repertoire in multi-Michelin-starred restaurants.

From there, she moved to London, working in prestigious kitchens like the iconic Le Gavroche. Her travels then led her to Singapore, where she worked under acclaimed chef Daniel Boulud in more Michelin-starred establishments, further deepening her expertise in fine dining. Finally, she arrived in New York City, where she continued her work with Daniel Boulud.

It was during her time at Kajitsu, a Michelin-starred Japanese restaurant in New York, that Emily discovered her deep love for Japanese ingredients, which would significantly influence her cooking style. During her time in New York, Emily also served as the Executive Chef at Bessou, a beloved Japanese comfort food restaurant in Noho.

In 2023,  this passion culminated in the opening of Lingo, a creative Japanese American concept. With dishes like Lingo Beef Pie, Prawn Bisque Chawanmushi and Duck a la Yuzu, Emily aims to blend familiar flavors in innovative and unexpected ways, offering a unique dining experience that reflects her global culinary journey.

Her talent and dedication have earned her well-deserved recognition — Lingo Restaurant has been added to the Michelin Guide, and Emily was James Beard nominated for Best Chef New York State 2025