Jasmine Zhou

Chef de Cuisine - Miami

As a Los Angeles native, Jasmine's culinary journey began after graduating from USC with a degree in psychology, when she then veered off the expected path, finding a calling in the kitchen. Passionate and self-taught, Jasmine built her foundation in the diverse landscape of Los Angeles, honing her skills amongst restaurants such as Son of a Gun and Gwen.

Seeking more inspiration and the desire to connect with her roots, Jasmine spent a few years traveling and working in China and Australia, mainly focusing on learning Chinese and Southeast Asian techniques. Upon returning to Los Angeles, her interest in seasonal vegetable forward cooking was rekindled. She worked alongside David Tanis and Alice Waters at Lulu, celebrating hyper-seasonality and sourcing product from regenerative, sustainable farms.

Jasmine is now part of the KYU family as part of the Miami reopening, weaving her past experiences into KYU Miami’s new legacy.

Outside of the kitchen Jasmine enjoys hiking, yoga, and exploring local, mom-and-pop businesses.

Hometown: Los Angeles, CA

Favorite Cuisine: Chinese

Favorite Drink: Tea

 “People will forget what you said, people will forget what you did, but people will never forget how you made them feel.” – Maya Angelou