JongJip Yang ’11

Associate Professor, Culinary Arts, Culinary Institute of America

JongJip Yang ’11 is assistant professor of culinary arts at the Culinary Institute of America, New York. Chef Yang ’11 has over  thirty years of international culinary and teaching experience, where he has focused on blending classical European techniques with Asian traditions and fermentation, especially Jang, KimChi, fish sauce, soy sauce, shrimp paste, nam phrik phao, nước chấm, koji, miso, sake, pickles, bread, yogurt, and vinegar. Since joining the CIA in 2019, he has been involved in curriculum development for and implementation of the HanSik program, where he continues to lead its vision and international collaborations.

His work often extends beyond the classroom, as he engages with academic, industry and cultural communities in both the U.S. and Korea to promote Korean gastronomy. As a self-appointed culinary ambassador, he has presented at major conferences in the U.S. and Korea, promoting the CIA and advancing cultural understanding through food. His philosophy centers on cuisine as a reflection of life, guided by the principle of YakSikDongWon (food is medicine).

Before entering academia, he worked in leadership roles as a chef with organizations such as The Ritz-Carlton, Four Seasons, Wolfgang Puck, and various global brands in the industry. He is honored to have an opportunity to be involved in Worlds of Flavor 2026. (Instagram: luv_n_i)