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Rachel Yang enrolled at ICE just months after earning a Bachelor’s in Urban Studies and Visual Arts from Brown University. She continued her training at DB Bistro Moderne, where she rotated through the garde manger, entremetier, poissonier, and rotisseur stations. She moved on to Ducasse and then Per Se. By 2005 she was heading up the kitchen at the Korean D'Or Ahn, where she first incorporated her Korean heritage into her cooking. Now in Seattle, at Joule and Revel, Yang and her husband, Seif Chirchi, continue in this vein, with creations such as mochi in a ragout of oxtail, lacinato kale, and soy cured egg. The Seattle Times gave the pair its Innovation Award in 2009. The restaurant has also been featured in the Wall Street Journal, as part of Food & Wine’s 10 Best Restaurant Dishes of 2008, and as one of Seattle Metropolitan’s 2008 Best New Restaurants. Yang has been a James Beard Awards nominee 12 times, including a semifinalist for the Rising Start award, the Best Chef: NorthWest award and the Outstanding Chef award, arguably the highest honor in the for an American chef. In late 2017 her cookbook, My Rice Bowl: Korean Cooking Outside the Lines was published.