About
Jocelyn Ueng is a Taiwanese-Chinese American chef, creator, traveler, and entrepreneur. Her approach to cooking is rooted in a core belief: food is everywhere you look. She draws inspiration from nature, tuning into its rhythms to develop innovative recipes and flavors. Traveling to 45+ countries, Jocelyn sees food through a global lens. Her craft focuses on microseasons, foraging, fermentation, and preservation; and the importance of these interconnected pieces as inputs to our ecosystem, our bodies, and our planet.
Jocelyn’s mission is to reconnect people to the land and nature through cooking and immersive dining experiences.
My story
Prior to becoming a chef, I worked as a strategy consultant in the private and nonprofit sector, dedicating my time to causes that mattered most during pivotal moments in our nation. In 2019, I made the “radical” decision to turn in my corporate laptop for a chef’s apron and enrolled at The Culinary Institute of America. Since then, I’ve cooked at the world’s best restaurants, including The French Laundry, Satoyama Jujo, and most recently, noma.I currently reside in the Hudson Valley with my partner, our senior shiba inu, and our ever-hungry orange cat. I’m focused on popup dinners, chef collaborations, and private cheffing. I'm in the process of developing my restaurant, which is slated to open in 2026.