Jennifer Yee began her culinary career by working as a pastry commis chef for Gordon Ramsay and Angela Hartnett at the Connaught Hotel, while attending London's Le Cordon Bleu, 2002–2003.

After completing her Patisserie Diploma with Distinction at Cordon Bleu, Yee stayed on in London as pastry chef de partie at Alan Yau's Yauatcha.

Yee returned to the United States in early 2006 and worked with Nick Morgenstern, who appointed her Pastry Sous Chef, and later David Carmichael at Gilt Restaurant in New York.

[2] While SHO garnered much critical praise, and two stars from Michelin,[3] the restaurant closed its doors in 2012,[4] but not before Yee's refined pastry program had caught the eye of the dessert-focused media, noting her "artful" desserts and "best petits fours in New York City".

[5] After the closure of SHO, Chef Yee was offered her most high-profile and challenging position to date as the Patissière for Andrew Carmellini's latest project, the French Grand Cafe and Bakery, Lafayette,[6] which opened in April 2013.