Pastry Chef Jennifer Yee of Resurgens Hospitality - Biography

With a fine arts degree in interior architecture and patisserie diploma from London’s Le Cordon Bleu, Jennifer Yee’s pastry is an exploration of form, texture, balance, and taste. Early on in her career, Yee garnished daily afternoon tea at Gordon Ramsay at The Connaught in London. It was a lesson in the delicacy and ceremoniousness of dessert. As pastry supervisor at Yauatcha she worked directly under Stephanie Sucheta and co-managed a team of 10 in the production and finishing of more than 400 sweets for the patisserie showcase.

Stateside, Yee sharpened her dessert and pastry repertoire under David Carmichael at Gilt, where she took charge of the restaurant’s chocolate program. Like a kid in a really fancy, well stocked candy store, at Aureole, Yee continued to play with texture, temperature and fl avor; her work earned her a 2010 StarChefs Rising Stars Award. In 2011, she took a position at The Breslin as pastry chef, and later joined two Michelin-starred SHO Shaun Hergatt. Next, she played a dual role at Andrew Carmellini’s Lafayette, where she crafted composed desserts and ran the patisserie.

Now in Atlanta and with a whole new pantry, Yee is the executive pastry chef of Linton Hopkins’ powerhouse Resurgens Hospitality Group, overseeing pastry for six concepts. She was nominated for James Beard’s “Outstanding Pastry Chef” in 2016.