Chef Rachel Yang of Joule - Biography

Seattle, WA

September 2015

Before becoming one-half Seattle’s most formidable husband-wife chef duo, Rachel Yang was en route to a more traditional career. Yang received a double degree in urban studies and visual arts from Brown University in Providence, Rhode Island. She ended up leaving those studies begind and enrolled at the Institute of Culinary Education in New York City. Yang then honed her techniques while working in some of the City's most esteemed restaurants, including DB Bistro Moderne and Per Se, and met her future husband and collaborator Seif Chirchi while they were both cooks at Alain Ducasse at the Essex House.

After moving to Seattle in 2006, the couple opened Coupage. Between love and ambition, the two left the following year to open their own restaurant, Joule, which received critical acclaim. In its first two years, the restaurant scored a three-star review from The Seattle Times, and Chirchi and Yang won a tough, televised competition against Iron Chef Jose Garces on the Food Network’s “Iron Chef America.” They’ve also received a James Beard “Best Chef, Northwest,” nomination. In 2010, Chirchi and Yang opened Revel, followed by Trove, which features a noodle bar, Korean BBQ, and a parfait window, and was named one of GQ’s “Best New Restaurants of 2015.” With their nontraditional twist on Korean cuisine, a remarkable work ethic, and a progressive stance on fair wages, team Chirchi-Yang is a model for restaurateurs and chefs alike. For their work, the duo earned a 2015 StarChefs Rising Star Restaurateurs Award.