James Yang
Sous Chef
James Yang is the sous chef for Silver Apricot. After studying at The Institute of Culinary Education, James started his career in the kitchen at Momofuku Má Pêche where he learned back of house skills from some of the best in the industry. He then worked SakaMai to pursue his interest in Japanese cuisine, under chef Takanori Akiyama (now ofTsukimi). James went on to High Street On Hudson to for a deep dive on New American cuisine, under chef Mary Attea (now of The Musket Room), and chef Andrew Farley.