Yvette Yong

Lark Creek Grill General Manager

As general manager of the Lark Creek Grill, Yvette Yong draws on nearly a decade of experience in the restaurant industry to provide guests with an outstanding dining experience amidst the hustle and bustle of the new Terminal 2 at the San Francisco International Airport.

A California local, Yong grew up in San Luis Obispo, where she first entered the restaurant industry as a hostess and cashier in high school.  At first it was “just a high school job” for Yong, but when her sister decided to open a restaurant in 2005, she realized it was a career she wanted to pursue.  Yong managed daily restaurant operations and acted as house sommelier and wine buyer for the San Mateo-based Lure Restaurant while simultaneously working toward earning her Master’s of Business Administration from Mills College in Oakland.  During this time, she gained both industry experience and the leadership skills that she utilizes every day at the Lark Creek Grill. 

“At the Lark Creek Grill, our top priority is to provide a dining experience that allows guests to feel that their time at the airport can be just as memorable and enjoyable as the rest of their travels,” says Yong.

When she’s not working, Yong stays active and enjoys sailing, badminton, ballet and golf.  She admits that she is not a chef, but loves to cook when she can find the time; tri tip, ceviche, and spicy turkey and mushroom Bolognese are her personal specialties.  In addition to her Mills MBA, her formal education includes a Bachelor’s in Psychology from San Francisco State University.

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