Chef Mao Yang is a Hmong-American chef with over 20 years of experience in the food and restaurant industry. She is a trained chef from the Midwest Culinary Institute at Cincinnati State. Her background includes fine dining to casual dining, mixology, event planning, restaurant and sales management, and is currently a private chef full time. Her passion for food started as a child, due to her parents’ farmer’s market business and her aunt’s neighborhood restaurant. She has had a “farm to table” experience her whole life because of this. Mao enjoys educating people about food, where it comes from, the best ways to use and preserve it, and sustainability ideas in the kitchen. In her free time, she enjoys traveling, reading, music, arts and crafts, vintage shopping, trying new wines with friends, hiking with the dog, and trying out new restaurants with her partner.