Modern desserts with global flavors.
Chef Sunny Yan mastered in science at Southampton University in the UK, before honing her baking skills at Kendall College in Chicago, to pursue her dream to become a world-class dessert chef. As a student, she trained at esteemed restaurants and patisseries, including Everest, EPIC, and Floriole Café and Bakery in Chicago, and the San Francisco Baking Institute, All Spice in San Mateo, and Chez TJ in Mountain View. After graduation, Sunny moved to the Bay Area and baked at Craftsman & Wolves and Madera, the Michelin-starred restaurant within Rosewood Sand Hill hotel.
At Hanabi she’s joined by a team of talented bakers from all over the world, including Denmark, Iran, India, Mexico, China, Korea, Vietnam, the Philippines, and more. Together they delight diners with refined desserts featuring natural ingredients and modern designs. The menu is composed of modern French mousse cakes, from mirror-glaze moon cakes for special occasions to cute mini boxes popularized during the pandemic. As well as buns and croissants, featuring ube, matcha, lychee, and diverse flavors.
@enjoy_hanabi | Bay Area