Yang has a resume in line with the Co-op's emphasis on sustainability and local sourcing. He comes to Boise from Portland, Oregon, where he served as culinary director for Sustainable Restaurant Group (the name says it all). Uproxx named him one of the world's most innovative sustainable chefs in 2016, alongside culinary pros from Denmark, Brazil, Italy and more, for his work at the eco-friendly, fish-focused restaurant Bamboo Sushi, which bills itself as "the world’s first certified sustainable sushi restaurant," and keeps records on the carbon footprints of each of its dishes.
"Chef Jin has a four-pronged approach to his menu: food, design, people, and the planet. Each are taken into consideration with every decision for the restaurant, and that makes them one of the best," wrote Uproxx's Zach Johnston.
Back at the Co-op, Andersen wrote in a press release that she couldn't be more excited about Yang's decision to move to the City of Trees.
“Jin is a huge score and we’re over-the-moon thrilled that we got him to Boise,” she wrote. “He has a big reputation in Portland, and he’s an extraordinary chef. Anytime you have the opportunity to try his food is a real treat.”
As for Yang himself, he wrote in the release that he's as excited about the food possibilities in Boise as he is about opportunities to hang out in the foothills.
“Boise has everything it needs to be a major food city,” he said. “Working with the Boise Co-op gives me the opportunity to drive this change by connecting with the community, local farmers and restaurateurs.”