Executive Pastry Chef Ji Yoon’s talents bring passion and expertise in pastry to the already phenomenal culinary team at The Gage and Henri. With an eclectic background working in several of Chicago’s most acclaimed kitchens, Yoon showcases her vast knowledge of pastry, stemming from multiple cultures, and her love of baking by producing delicate French desserts for Henri and whimsical, rustic creations for The Gage.
Yoon graduated from the esteemed French Pastry School in Chicago in June 2008. After front-of-house stints at various Chicago establishments, Yoon began a pastry internship at BOKA in 2008, where she assisted in the production of desserts, ice creams and sorbets. From there, she accepted a position as Pastry Assistant at Blackbird, giving support on daily production, plating, menu changes and inventory. In 2010, Yoon moved on to a position at the Elysian Hotel, now Waldorf Astoria, as Pastry Assistant, before happily accepting the responsibility of leading her own pastry department as Executive Pastry Chef for The Gage and Henri.
Yoon grew up with cooking engraved in her upbringing, as her grandmother was a savory cook and had her own restaurant in Korea. The smell of her grandmother making fresh caramel as a child is what inspired her to become a pastry chef – and it is no surprise that caramel is now one of her favorite ingredients to work with. Yoon is passionate about challenging herself in the kitchen and is motivated to always step out of the box and try new things, like her current interest with incorporating spices and herbs into her traditional French pastries. Yoon’s style is inspired by cultures all over the world, including Korea, Mexico and Toronto.