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Ashton Yoon has held a variety of roles in the food and sustainability industries since 2010. In 2010, they were an Undergraduate Student Researcher at UCLA, where they directed a research team studying the ecological footprint of students living on-campus versus off-campus. In 2011, they were an Employee and Trainer at UCLA Sustainability, where they led UCLA offices through the green certification process. That same year, they were a Public Relations Intern at Starworks Artists and an Undergraduate Student Researcher at the Environmental Science Practicum, UCLA, where they quantified potential vineyard expansion in the Santa Monica Mountain National Recreation Area. In 2013, they were a Junior Account Executive at laChambre Public Relations, a Public Relations Executive at Heather Magidsohn Consulting, and a Freelance Public Relations Assistant at Karla Otto Ltd. In 2015, they were an Independent Contractor at Abriendo Puertas, and in 2016, they were a Graduate Research Assistant at Rizvi Food Engineering Lab, Cornell University. Since 2017, they have been Co-Founder & COO at Antithesis, where they are in charge of company operations, including R&D, product development, commercial production, and scale-up. Ashton is also the Principal Investigator of Antithesis Foods' NSF SBIR Phase II award.

Ashton Yoon has a comprehensive education history. Ashton started their educational career at Whitney High School, where they earned their High School Diploma in 2008. Ashton then went on to pursue a Bachelor of Science in Environmental Science Major/Conservation Biology Minor from the University of California, Los Angeles, which they completed in 2012. In 2015, they attended UCLA Extension, but did not receive a degree. In 2016, they earned a Culinary Arts Certification from the New School of Cooking, and also completed a Master of Professional Studies in Food Science and Technology from Cornell University. Finally, in 2019, they earned a Master of Science in Food Science and Technology from Cornell University.