Mark Yu
Executive Chef at 53
“The first time I experienced a “perfect service”, I knew this profession was for me. The team was in sync: timing was aligned, everyone knew their station, we could anticipate each other’s next moves. It was like a dance, everyone spinning and turning in rhythm, putting up perfect plates on top of the pass at the precise moment. It was exhilarating and I knew then that I wanted to learn and experience more. „
EXPERIENCE
EDUCATION
One of my mentors, Chef Danny Ye, was someone who got me really excited about the industry.
He told me to: always be humble, push to be better and faster than the person next to you, and continue to educate yourself daily. Those words still resonate with me to this day. For someone who just started cooking, that advice put me ahead of many others in the kitchen.
My stage at Benu was an eye-opening experience. Being exposed to a three Michelin star restaurant, working beside such talented people was amazing. I learned to strive for perfection, maintain an impeccable station, and to think before I spoke. That experience showed me what it takes to cook at the highest level.
A positive attitude goes a long way. You have to be able to take constructive criticism and use that to make yourself better. I look for people who want to learn, who ask questions, and who want to know why we do things a certain way. Curiosity means you want to learn and it motivates me to pass on the knowledge I received from my mentors.
Being kind is important, treating peers with respect and working together as a team.
Cooking is the obvious answer, but as you move up in the ranks, being a good role model is essential. You have to be able to inspire people and get them excited about the industry. You need to be a good listener, an effective teacher, and fair. You also need to know how to drive and push your team to constantly learn from their successes and mistakes.
I learn every day, food is life. You learn from your surroundings, eating at new places, reading and watching. The beauty of this profession is that we come from all parts of the world and all walks of life. I learn by asking my staff and peers questions about their culture, what they grew up eating, and encouraging them to cook family meal. Nothing is more enlightening than breaking bread with your team and discovering their favorite childhood dish or family tradition.
The one thing I can’t live without in order to do my job is My Team. Without them, there is no restaurant. Each position plays a vital role. The kitchen is an engine, if one part goes down, it won’t run. From porters to prep, all the way up to the chefs, teamwork is what makes restaurants succeed. Shout out to Front of House who is the face of the restaurant and represents us to the guest. I cherish my team, my family.
Disclaimer: Individuals featured in the Inspirational Career Timelines section have been nominated by peers, colleagues and/or other members of the hospitality industry. It is to the best of our knowledge that each individual has demonstrated leadership and acted as a positive role model for others.
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