If you were to conjure up a real French chef you couldn’t get more authentic then Chef Yves Bainier. Born in Paris, Chef Yves grew up in La Rochelle, a seaside town on the Atlantic coast of France. It was there that he attended culinary school and apprenticed in both haute cuisine and pastry. His life-long passion for using only the freshest ingredients and never compromising on quality was established then. By the time he was 16 Chef Yves was already creating a demand for his soufflés, whipping them up daily for a 2 Michelin Star restaurant in La Rochelle. He soon moved to Paris where he continued his training, working for the renowned Le Bernardin and other Michelin star restaurants. Having always dreamt of visiting the U.S., Chef Yves moved here at the age of 24, not speaking a word of English. Luckily he learned fast and was hired by The Ritz-Carlton Hotel Company which sent him to Philadelphia and Atlanta as an Executive Sous Chef and then to Sydney, Australia as Executive Chef. After 5 years with The Ritz Carlton Hotel Company, Chef Yves became the Executive Chef at The Loews Santa Monica Beach Hotel where he stayed for 5 years overseeing the award winning ‘Lavande’Restaurant and the new outlet ‘Papillon’. He then segued to the historic Hollywood Roosevelt Hotel, known as the “Grande Dame Hotel” of Hollywood, overseeing many huge media and entertainment industry functions as well as the hip-Hollywood hot-spot ‘Dakota’ restaurant. He then entered the private club world as the Executive Chef at the prestigious Bel Air Bay Club, an exclusive member-only facility on the beach in Pacific Palisades.
Chef Yves now lives with his family in the village of Osterville Cape Cod. With over 25 years in the international culinary field, Chef Yves is thrilled to bring his expertise into your home with products that are easy to use, convenient and so delicious! Bon Appetit!