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Rachel Yang enrolled at ICE just months after earning a Bachelor’s in Urban Studies and Visual Arts from Brown University. She continued her training at DB Bistro Moderne, where she rotated through the garde manger, entremetier, poissonier, and rotisseur stations. She moved on to Ducasse and then Per Se. By 2005 she was heading up the kitchen at the Korean D'Or Ahn, where she first incorporated her Korean heritage into her cooking. 

Now in Seattle, at Joule and Revel, Yang and her husband, Seif Chirchi, continue in this vein, with creations such as mochi in a ragout of oxtail, lacinato kale, and soy cured egg. The Seattle Times gave the pair its Innovation Award in 2009, and their restaurants have been featured in the Wall Street Journal, The Seattle Times and Food & Wine. Yang has been a James Beard Award nominee 12 times, including as a semifinalist for the Rising Star award, the Best Chef: NorthWest award and the Outstanding Chef award. (The latter is arguably the highest honor for an American chef.) In late 2017, her cookbook, "My Rice Bowl: Korean Cooking Outside the Lines" was published.

In late 2023, Yang collaborated with celebrated baker Gabby Park, of Saint Bread’s, to open Paper Cake Shop.

Recently, Yang was named to the State Department Kitchen Cabinet and American ¹ú²ú¸£Àû Corps, a diplomatic culinary partnership through the James Beard Foundation.