Yoann Bernard, Executive Chef
Originally from the Brittany, Yoann Bernard gained his first culinary experience in France. His passion for culinary arts officially began at the age of 16 as an apprentice, around the city where he was born. Surrounded by the sea, Brittany offers a wide range of fresh seafood and fish, especially mussels and oysters, so, love to the seafood Yoann got from his childhood.
After obtaining his degree, CFA de la Chambre de métiers et de l'artisanat du Finistère, Quimper, he continued to hone his culinary skills in different hotels and restaurants as a Sous Chef – Callaway Gardens Resort, Atlanta, United States, such as Café Provence Restaurant Kansas City, L’Orangerie, Relais & Châteaux, Los Angeles, which is the favorite place for célébrités, sportsman and media people.
In 2004 Yoann have joined culinary team Las Dunas Beach & Spa Hotel Marbella, Spain 1s Michelin, as a Sous Chef in «Lido» restaurant.
As a passionate person, Yoann was looking for a new challenge in a new position, starting in 2005 as Executive Sous Chef in Grand Hotel Europe, St. Petersburg, Russia. He worked almost four years in developing and optimizing culinary concepts to exceed luxury expectation. In the position, he worked closely with the executive chef to manage all aspects of the kitchen from employees hiring process to purchasing. During these years, Yoann got several awards:
Best Restaurant of St. Petersburg 2007
Awarded Best Cuisine of St. Petersburg 2007
In 2009, Yoann was already in Asia, Iconic Raffles Hotel, Singapore, as Executive Sous Chef . 14 restaurants and bars, 170 chefs, huge team, where Yoann has been an integral part of the menu creation, as well as creating the recipes and sourcing ingredients from local product, flavors and cultural preference He managed the food and labor costs and develops the culinary staff.
Starting from May 2011 Yoann join Ritz Carlton team in Ritz Carlton, Shanghai, China. During this time Yoann was Responsible for management & execution of 4 Restaurants (Fine Italian Dining, All Day Dining, Japanese & Chinese Dining, banquet operations & Outside Catering.
In 2012 joined Ritz Carlton team as Executive Chef in The Ritz-Carlton Kuala Lumpur, Malaysia. During this working experience, Yoann was also a Trainer for the Opening of Ritz Carlton Bangalore and Ritz Carlton Cairo.
In April 2014 Yoann received an offer to work in Moscow, as Executive Chef - The Ritz-Carlton, Moscow. His vast culinary experience, creativity, and ability to lead huge culinary team brings great results to be the most recognized hotel in Russia.
When Yoann away from the hotel and its kitchens, he loves spending time with his family and friends.
His passion for culinary arts officially began at the age of 14.