Chef Hayan Yi of Corkbuzz - Biography

New York, NY

April 2012

Born in Seoul, Korea, Hayan Yi moved to the United States at age five. She grew up in Philadelphia and received her bachelor's degree in economics at Haverford College prior to moving to New York City to study at the French Culinary Institute.

During her time at FCI, Hayan landed an externship at Daniel, where she was hired immediately following graduation. Working at the helm of Daniel's saucier and rotisserie stations taught Hayan both classical cooking techniques as well as an essential skill for working in a professional kitchen: how to hustle.

Hayan next moved to the line at Le Bernardin. Here, she continued to realize the value of teamwork under exceptional mentors, including Chef Eric Ripert. She ultimately climbed the ranks to lead sauté cook, as well as coordinator and prep cook for the restaurant's private banquets.

In 2007, Hayan decided to try her hand working as both a private and catering chef, where she interacted more intimately with guests and clients, getting to know the families she cooked for as if they were her own—the perfect match for Hayan's bright, engaging personality. Hayan is now chef of Union Square's Corkbuzz, where she meets her guests' needs while also offering a warm, welcoming spirit and her own unique interpretation of fresh ingredients.