Yen Stephen - Yen, Stephen

Stephen Yen

Biography

Stephen Yen a native New Yorker is a graduate of the French Culinary Institute (International Culinary Center) here in New York City. After graduating he had the pleasure of being part of the opening team of Fatty ‘Cue in Williamsburg, Brooklyn. He then moved on to work along side Eddie Huang, popular for his food driven political antics. Stephen then stared his training at Iron Chef Morimoto’s restaurant in the meatpacking district. He trained in all nuances of the Japanese kitchen and spent a year with the Omakase team before moving on.

Being... READ MORE

Stephen Yen a native New Yorker is a graduate of the French Culinary Institute (International Culinary Center) here in New York City. After graduating he had the pleasure of being part of the opening team of Fatty ‘Cue in Williamsburg, Brooklyn. He then moved on to work along side Eddie Huang, popular for his food driven political antics. Stephen then stared his training at Iron Chef Morimoto’s restaurant in the meatpacking district. He trained in all nuances of the Japanese kitchen and spent a year with the Omakase team before moving on.

Being chosen to be part of the Omakase team helped boost his confidence in the techniques he acquired at his time at Morimoto before moving on to take a sous position at Catch. Catch is a monster of a restaurant in the heart of the meatpacking district. At the helm of the ship was the Executive chef Hung Huynh, winner of Top Chef season three. Chef Hung’s style of global seafood was not only a building block for Stephen but also a stepping-stone. Leaving Catch as an Executive Sous Chef gave him the tools needed and helped propel his culinary career.

He has consulted on multiple projects and designed menus for many NYC kitchens. Stephen was the Corporate Executive Chef for Paige Hospitality Group for four years. He was the creative force as well as the culinary director for all the properties. His style of cuisine is global, everything from traditional French to modern American. Of course Asian cuisine comes naturally with his background. Stephen has had his part in fast casual as an operator for Dig Inn, an American fast casual eatery with a fresh focus on mostly vegetables. Scratch cooking and true farm to fork transparency just part of what the company stands for.

Chef Stephen has helped the SummerOps team by running their location on Governors Island called “Island Oyster”. SummerOps is the incredible hospitality team behind “Grand Banks” and “Pilot” which happed to be two boats turned into dining destinations. He also is part of the Chef Advisory board at the Food and Finance High School here in NYC.

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What is your favorite NYC restaurant? And what is your go-to dish? My favorite restaurant in NYC is Satay on Kissena blvd in Flushing. My goto dish is the Roti Canai, you have try it if you haven't yet!What is your ultimate meal? East Lake Seafood in flushing (I eat this at least once a month...) E-fu mein w/ mushrooms Peking style pork chops Pea shoots sautéed with garlic Dungeness crab with ginger & scallion Young chow fried riceWhat three things are always in your pantry? Kewpie Mayo Yuzu Koshu GarlicIf you weren't a chef, what would you be? Golf ProIf you could cook with anyone, who would that be? All of my past kitchen colleagues, at once. Share some food and memories.What’s your favorite NYCWFF memory? Winning people's choice at NYCWFF "Rooftop Chopped"

Efu Mein with hon shimeji mushrooms

 

Ingredients:

200g e-fu noodles
150g yellow chives
150g fresh straw mushrooms
2 cloves garlic, finely chopped
1/2 tsp cooking wine
1 tbsp oil for frying

Sauce
1 1/2 tbsp oyster sauce
2 tsp soy sauce
1/4 tsp salt (or to taste, because saltiness of oyster sauce varies)
1/2 tsp sugar
1/4 tsp sesame oil
1/8 tsp ground white pepper
1/2 cup stock or water

 

Directions:

Prepare sauce first and reserve for use:

In a hot wok, add oil + garlic + chives, “deglaze” with cooking wine. Add noodles, and then sauce.