Chef Yumi brings disciplined fine-dining technique and a deeply personal approach to modern Asian cooking. A graduate of The Culinary Institute of America, she developed precision and restraint through work at Michelin-starred Mister Jiu's (✻) and refined her timing in the Italian fine-dining kitchen at Caterina De' Medici. She now serves as Chef de Partie at Oyatte in New York, where contemporary Asian flavors and meticulous execution meet. Raised in China by a mother who owned a restaurant, Yumi sees cooking as a love language and adapts every meal to the tastes and needs of the people at the table. Her food draws confidently from Chinese, Korean, and Japanese traditions, with particular strengths in handmade dumplings, soups, braised meats, balanced sauces, and thoughtful use of ingredients. Whether cooking for families, friends, or new guests, she brings care, creativity, and a sense of fun to food designed to create lasting memories.