Anthony Yang (ante meridian/post meridian, Michael Mina, Per Se) is a solid chef who creates and executes custom menus for private celebrations and corporate events at Cookhouse in San Francisco.
Chef Anthony Yang
Chef Anthony Yang has been in the restaurant industry since childhood. After working in his parents’ restaurant, he attended the Culinary Institute of America in Hyde Park, New York. During school, completing an externship at The French Laundry and Bouchon Bistro led to an opportunity to eventually work as a chef de partie at Per Se in New York. After moving to San Francisco, Anthony landed at Michael Mina where he stayed for two years as a sous chef. Most recently, Anthony has hosted a series of successful pop up brunches and dinners known as "ante meridian, post meridian,” respectively.
Menus range in price from $85-$195+ per person, plus tax. Minimum $1500.