Stephen Yen

Stephen Yen

New York

About Stephen Yen

Stephen Yen a native New Yorker is a graduate of the French Culinary Institute (International Culinary Center) in New York City. After graduating he had the pleasure of being part of the opening team of Fatty ‘Cue in Williamsburg, Brooklyn. He then moved on to work along side Eddie Huang, popular for his food driven political antics. Stephen then started his training at Iron Chef Morimoto’s restaurant in the meatpacking district. He trained in all nuances of the Japanese kitchen and spent a year with the Omakase team before moving on.He has consulted on multiple projects and designed menus for many NYC kitchens. Stephen was the Corporate Executive Chef for Paige Hospitality Group for four years. He was the creative force as well as the culinary director for all the properties. His style of cuisine is global, everything from traditional French to modern American. Of course Asian cuisine comes naturally with his background. He is currently the executive chef at Sugarcane Raw Bar & Grill in Brooklyn.

Where I Go Out

At My Venues

Octopus with aji panca
$$, Restaurant, Bar, Tapas,
"This is one of the most memorable bites I’ve had in Miami. It was our first stop when we came to town; I loved the look and feel of it, and couldn't help but be drawn in. I’m a sucker for octopus, but it has to be done well. Timon nails it. I like my spice, especially Peruvian anticucho, and this dish has all that: perfectly braised, grilled octopus off the robata, topped with a phenomenal red pepper sauce. The balance of salty and sour with heat and barbecue make this dish an absolute winner."
Shellfish seviche
$$, Restaurant, Bar, Tapas,
"Sugarcane always has an incredible selection at the raw bar and I love everything on it, but I always order the shellfish seviche. The lime and sweet potatoes have an incredible balance of flavors and lots of harmony."
Bone marrow
$$, Restaurant, Bar, Tapas,
"It’s the little things… The perfectly cooked bone marrow, grilled bread, and butter get me every time. I love this stuff. It’s sweet and fatty, the marmalade is perfection, and the buttery bone marrow is great for spreading on toast."