Chef Stephen Yen, a New York native, is a graduate of the French Culinary Institute. He had the pleasure of being part of the opening team of Fatty 'Cue in Williamsburg, Brooklyn. 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 was part of the Omakase team. Being chosen to be part of the Omakase team helped boost his confidence in the techniques he acquired at his time at Morimoto before moving on to take a position at Catch. Catch is a monster of a restaurant group with expansions to LA, Aspen, and very soon Miami. Catch’s inspiration is global steak and seafood. It has also become a hotspot for nightlife and dinning experiences. His time there was not only a building block, but also a stepping-stone. Leaving Catch as an Executive Sous Chef gave him the tools needed and helped propel his culinary career.

Chef Stephen is about to take the reins of the culinary department at the Core Club. A private member only club located at 711 fifth ave, the club has international growth already in the works. For the past 3 Stephen Yen has been the Executive Chef and Director of Food & Beverage at Liberty National Golf Club. Chef Stephen helped elevate the food and beverage experience at Liberty National. It has been a thrilling and a pivotal  fresh wave of culinary experiences to the Core club.