Tabitha Yeh’s culinary journey can be traced back to a single source of inspiration—her grandmother, Rose. As a child growing up in San Francisco, she would do her homework at the kitchen table just to watch her grandma cook. There were no recipes— just instinct, creativity, and a belief in working with what you have. That mindset shaped Tabitha’s approach to food and, ultimately, her career.

Instead of following the traditional path of working in a handful of kitchens, Yeh has spent the past two decades immersing herself in over 30 kitchens around the world. From Shanghai to Copenhagen, she has cooked at the highest level under some of the world’s most respected chefs, including Thomas Keller (Per Se), René Redzepi (Noma), and Masa Takayama (Shaboo and Bar Masa). These experiences weren’t just about learning new techniques—they were about stepping outside her comfort zone and letting curiosity drive.

In 2014, she transitioned into consulting, using her expertise to bring restaurants to life from the ground up. She has led 19 restaurant openings worldwide, developing concepts, menus, operational strategies, and experiences for brands like Playboy, Chanel, Uber, and Twitter.

In 2020, Yeh co-founded Funky Munky Energy, a functional snack brand designed for active lifestyles. Now based in New York City, she works with clients  to create content, concepts, and experiences.

When she manages to get away from the kitchen, you'll find her traveling, at the beach, working out, or at the farmers market.

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