Joseph Yoon

“A lot of the solutions for making the future of food more sustainable ultimately come from working together: in bringing the chefs out to the field, and bringing the farmers to the kitchens.”

Joseph Yoon is a chef, educator, and well-known advocate for entomophagy, the practice of eating insects.

Yoon’s life-long love of cooking began at home, and his first culinary teacher was his mother. After tens of thousands of hours dedicated to his craft, along with years of on-the-job training and collaborations with other chefs, he launched Yummy Eats, a private chef and catering company, in 2011.

His introduction to entomophagy came in 2017, when he discovered an extensive body of research on edible insects while preparing for a project. The more he read, the more he came to believe in the potential of insects as an abundant, environmentally friendly – and delicious – source of protein and other key nutrients.

From there, Yoon took up the challenge of changing perceptions about insects through fun, interactive and tasty cultural engagement. His organization Brooklyn Bugs, founded that same year, engages in outreach and advocacy that reaches millions throughout the world. Yoon views his participation in this global food movement as an extension of his commitment to his community and the environment.

Yoon’s work has earned him a number of accolades from leading scientific and culinary institutions across the world. Over the years, he has held residencies, received grants, and given presentations at the Culinary Institute of America, the U.S. Food and Drug Administration, Harvard University, the American Museum of Natural History, and many more.

Recently, Chef Yoon served as the Culinary Director for the Future of Food at SXSW, and as the Culinary Advisor to the Methuselah Foundation in support of NASA's Deep Space Food Challenge. He’s also poised to take on the role of Culinary Director for the Insects to Feed the World Conference in Quebec.