Chef of the Week: Jakub Baster, the Culinary Force Behind Yingtao, NY
This week at Chef’s Pencil, we go behind the scenes with Chef Jakub, the Polish-born chef behind the bold and creative menu at Yingtao, one of New York City’s most exciting modern Chinese fine-dining restaurants. In this exclusive interview, Jakub shares his unconventional path through Michelin-starred kitchens, his dynamic partnership with Bolun Yao, and the deeply personal storytelling behind Yingtao’s menu.
From biodynamic farms in Spain to Peruvian kitchens and Parisian palaces, Jakub’s global experience and curious spirit are at the heart of a cuisine that reimagines tradition through a truly multicultural lens. This is more than just fine dining—it’s a culinary conversation between cultures.
Background and Culinary Journey
Jakub’s culinary journey has taken him across France, Chicago, New York, and Peru, where he refined his skills and developed a globally inspired approach to cooking that aligns beautifully with Yingtao’s cross-cultural ethos. What sets Jakub apart is that, despite an impressive background, he never attended culinary school—instead, he rose through the ranks by working in every position in the kitchen, experiences that shaped his leadership style and deep respect for the craft.
His notable experience includes time at celebrated establishments such as the Michelin-starred Daniel in New York City, Astrid & Gastón in Lima (a Michelin-starred and World’s 50 Best restaurant), Sixteen in Chicago, La Dame de Pic at the Four Seasons Megève, and Château de Montcaud, part of the prestigious Relais & Châteaux group in France. Yingtao stood out to Jakub because it’s unlike other fine-dining establishments in New York—it’s fun, bold, and truly unique, making its mark in the city’s culinary scene. The opportunity to be creative, push boundaries, and learn a new culture and cuisine, even after years of experience, was what drew him in.
With extensive training in kitchen management both in the U.S. and internationally, Jakub is excited to harness this experience to lead Yingtao’s culinary program. Together with Bolun, he has crafted a menu that blends his classical training with Bolun’s deep knowledge of Chinese flavors.
1. Were there any pivotal experiences or mentors in your early career that helped shape your approach to food?
Yes—there were three big ones. Working at Daniel in NYC taught me so much about sauces and technique. Astrid y Gastón in Lima opened my eyes to how wild and amazing ingredients can be. And spending time on a biodynamic farm in Spain really grounded me in the value of produce and the work that goes into growing it.
2. What drew you to the flavors and techniques that Yingtao is rooted in—was there a personal or cultural connection?
I was drawn to Yingtao’s flavors and techniques from the opportunity to explore a cuisine and culture that was new to me, despite the lengthy culinary background. I believe that the best cooking comes from curiosity and a willingness to keep learning.
The bold, layered flavors of Chinese cuisine, the precision behind its techniques, the deep roots/history, and the chance to collaborate with Bolun to honor tradition and his grandma while creating something fresh and unexpected really spoke to me. Yingtao represents a chance to challenge myself, push creative boundaries, and contribute to a culinary dialogue that bridges cultures in an authentic and respectful way.
3. How did your collaboration with Bolun begin, and how do your respective backgrounds complement each other creatively?
Jakub and Bolun’s collaboration began through a shared vision of creating a restaurant that blends fine-dining precision with bold, playful storytelling. From the start, they recognized how well their backgrounds complemented each other.
Jakub brings extensive classical training and global experience, while Bolun contributes deep knowledge of Chinese cuisine, culture, and flavors, along with a sharp eye for modern dining trends. Together, they challenge and inspire one another to rethink boundaries, marrying tradition with innovation to create a menu that feels both rooted and fresh. Their partnership is built on mutual respect, curiosity, and a desire to offer guests something truly unique.
4. Yingtao has a distinct identity. How would you describe the restaurant’s culinary philosophy in a sentence or two?
Yingtao’s culinary philosophy is about honoring the foundations of Chinese cuisine while embracing global influences and modern techniques to create something bold, fun, and unexpected. It’s a fine-dining experience that celebrates tradition but isn’t afraid to take risks, spark curiosity, and tell a new story through food.
5. How do you and Bolun Yao balance traditional Chinese culinary elements with modern techniques and global influences in your dishes?
We approach each dish with respect for the traditions and flavors at the heart of Chinese cuisine, while looking for ways to reinterpret them through a modern, global lens. We focus on preserving the soul of classic ingredients and techniques, but aren’t afraid to layer in influences from my European training or apply contemporary methods to enhance texture, flavor, or presentation.
The balance comes from a shared commitment to authenticity and creativity, always asking how we can honor the essence of a dish or ingredient while offering guests something surprising and new.
6. Do you have a favorite ingredient—one that excites you every time you use it or has special meaning to you?
Lately I’ve been loving peak-season celtuce for its crunch and versatility, and Montauk royal red shrimp—they’re incredibly sweet and clean.
Lately I’ve been loving two things: peak-season celtuce—it’s nutty, super crunchy, and you can use both the stem and the leafy tops. And royal red shrimp from Montauk—they remind me of the crystal shrimp I had in Formentera. So sweet and clean, I like serving them raw or lightly cured.
8. What’s one dish on your menu that you feel truly captures your personal culinary voice? What’s the story behind it?
Right now, it’s the steelhead trout from Napa Valley. It’s poached in infused oil, with a Shaoxing, sake, and preserved Meyer lemon beurre monté, marinated celtuce, soy-cured ikura, and chamomile oil. It’s simple but thoughtful—the kind of dish that lets each ingredient shine without overcomplicating things.
9. Are there any flavor combinations or techniques that you think more chefs should be exploring, especially in the realm of modern Asian or fusion cuisine?
I believe there’s so much potential in exploring fermentation beyond the familiar, especially in modern Asian or fusion cuisine. Ingredients like aged soy, black garlic, or fermented grains can add incredible depth and complexity when combined thoughtfully with global techniques.
We could all lean into balancing bold spice with subtle sweetness or bitterness, flavor contrasts that are central to many Asian cuisines but can be pushed further in new ways in the city of New York. Ultimately, it’s about staying curious and open to reimagining how traditional elements can be layered into a modern, global context.
10. Do you see Yingtao as a space for cultural storytelling through food? If so, what narratives are you most passionate about sharing?
Absolutely. Yingtao is very much a space for cultural storytelling through food. We see each dish as an opportunity to spark dialogue about tradition, memory, and identity. We’re passionate about sharing narratives that celebrate the richness and diversity of Chinese cuisine, while also highlighting how food can bridge cultures and evolve over time.
For me, it’s about honoring these traditions while inviting guests to experience them in a new light, whether it’s through unexpected pairings, modern techniques, or playful presentations that challenge assumptions and encourage curiosity.
11. How do you stay creatively inspired—especially when operating within a concept that involves cross-cultural fusion?
Continue eating and exploring the culinary scene in NYC. There are so many rich and hidden options as well as new openings. I try to stay up to date, but It’s impossible to try them all.
12. How do you balance innovation with approachability—ensuring your food connects emotionally with diners?
Innovation is only meaningful if it resonates emotionally with diners. I focus on creating dishes that feel exciting and unexpected, but always grounded in familiar flavors, comforting textures, or shared cultural memories that guests can connect with. It’s about finding that sweet spot where creativity sparks curiosity without feeling alienating.
13. When building your kitchen team at Yingtao, what qualities do you look for in new hires—beyond technical skill? How do you identify someone who will thrive in a creative, culturally rich environment like yours?
Yingtao is a good opportunity for new chefs. Technical ability is important, but what matters even more is attitude, a willingness to learn, collaborate, and challenge oneself creatively. In a space like Yingtao, where the food tells stories and bridges cultures, it’s essential to have team members who are thoughtful, adaptable, and passionate about contributing to that dialogue.
14. Do you consider formal culinary education a must when hiring, or is it more of a bonus? What matters most to you when evaluating someone’s potential in the kitchen?
From my own culinary experience, formal culinary education is not a must, it’s a bonus, but not what defines a person’s potential in the kitchen. At Yingtao, it’s about building a team that’s eager to contribute to something greater, no matter how they got their start. I look for individuals who take pride in their craft.
15. How do you encourage your team to experiment or contribute creatively to the menu?
The best ideas come from collaboration, so we work hard to create an environment where the team feels comfortable sharing ideas and experimenting.
16. You’re originally from Poland—what’s your ultimate Polish comfort food, and do you ever find ways to sneak those flavors or memories into your cooking at Yingtao?
Definitely Silesian dumplings, rosół with homemade egg noodles, and karpatka with rhubarb for dessert. While Yingtao is very much rooted in modern Chinese flavors, those Polish memories still find little ways to sneak in here and there—nothing too obvious, but they’re there.
17. Do you think we’ll ever see a fine dining restaurant from you that celebrates Polish cuisine in a modern way? What would that look like in your hands?
Not something I’m thinking about at the moment, but I do think a modern Polish concept in NYC could be super cool—probably not fine dining, though. Something more casual and fun with creative spins on classic dishes.
18. Which regional cuisine—Asian or otherwise—is currently inspiring you the most, and why?
Xinjiang cuisine from northwestern China. It’s super exciting—amazing spice blends, deep flavors, and a fascinating mix of Chinese and Muslim influences thanks to the old Silk Road routes.
19. What’s been the most surprising reaction to a dish you’ve created—either from guests or critics?
One of the most surprising and rewarding reactions are to dishes that blend a classic Chinese flavor profile with a technique more common in European fine dining. Guests end up moved by how familiar and comforting the flavors felt despite the modern presentation. Seeing that emotional connection, when diners realize that something new can still feel like home, has been one of the most powerful affirmations of Yingtao’s approach.
20. What’s next for you and Yingtao—new projects, collaborations, or flavors you’re excited to explore?
We’re working on some new seasonal menus and diving into bigger, bolder flavor ideas.
21. What do you hope diners walk away with after experiencing your food at Yingtao—not just in taste, but in feeling or thought?
Yingtao pays homage to Bolun’s grandmother. I hope people leave with a deeper appreciation for how food can bridge cultures, tell stories. Beyond taste, I hope guests walk away feeling surprised, and connected to tradition, to something new, and maybe even to their own memories or experiences.
