While only 25% of chefs in the U.S. identify as female, an even smaller 11% identify as Asian, and even fewer lead their own kitchens. Among this small subset is chef Losa Yi, executive chef at Genesis House Restaurant.
Born in Korea, Losa Salvieus Yi discovered her love for cooking at a young age, later moving to New York City to study at the Culinary Institute of America at Hyde Park (CIA). Upon graduating, she trained at renowned restaurants including Gotham Bar & Grill, Daniel, and Aquavit before relocating to London to work at the historic five-star hotel, The Savoy.
Yi returned to the U.S. to join the culinary team working under Joel Robuchon at the MGM Grand Hotel & Casino in Las Vegas. After eight years honing her skills under the award-winning chef, she was hired as the corporate executive chef at Barton G, and later became executive chef at Once.
At Genesis House, chef Losa Yi fuses her Korean upbringing with French culinary techniques.
Following the COVID-19 pandemic, Yi returned to Korea to rediscover her roots, immersing herself in the culture and cuisine of Seoul. She is now bringing this passion and experience to Genesis House, joining as the executive chef in 2023. Over the last year, she has tapped into her Korean heritage to reinterpret centuries-old dishes for the modern diner.
“I was born in Busan, Korea, known for its beautiful beaches and delicious seafood,” says Yi. “My family moved to Michigan in the 80s, where I was introduced to the world of organic farming through my aunt’s farm in Hastings, MI. It was there that I became familiar with Korean ingredients through our family-owned Asian market, Lee Oriental Market in Grand Rapids, Michigan.”
“Showcasing Korean cuisine has been a lifelong dream of mine,” she continues. “My unwavering commitment to realizing this dream began in the late 1980s when I found myself reading articles about top European chefs in fine dining establishments. I wondered why Korean cuisine couldn’t stand proudly alongside the best European restaurants and shine on the international stage, moving beyond its sole Korean BBQ reputation.”
Yukhoe is an appetizer of raw Wagyu beef, Asian pear, pickled vegetables, sesame, pine nut, egg … [+]
One of the stellar dishes in her spring menu, Yukhoe has a long history in Korea with influences from the Mongolians. Traditionally made with fresh beef and various seasonings, Yi reimagined it using premium Wagyu beef, Asian pear, pickled vegetables, sesame, pine nuts, egg yolk, and beetroot chips, blending traditional culinary methods with contemporary elements.
Yi credits her mentor, Joel Robuchon, with shaping her cuisine style and work ethic. “Chef Joel Robuchon will also always be a big inspiration to me as a chef and my mentor. I had the honor of learning in his Las Vegas restaurant and I was inspired by how he blends French and Asian flavor and techniques,” says Yi.
Her menu at Genesis House runs the gamut, from traditional snacks and small plates to various kimchees, rice and noodle dishes, main courses, dumplings, and desserts. An excellent way to sample as many of them as possible is the seven-course tasting menu, with an optional beverage pairing.
Chef Losa Yi finishes up a dish in the kitchen.
“The most important thing I learned from chef Robuchon was to focus on the details and cook with your heart,” says Yi. “When working on our menu, I often recall the comforting dishes from my country of South Korea that my grandmother and mother prepared for me during my childhood; recipes that they learned from their mothers and grandmothers. I then combine these nostalgic flavors with the modern techniques I learned at Joel Robuchon to craft the traditional yet modern menu that we currently offer at Genesis House.”