Today we’d like to introduce you to Chef Yoann Taboyan.
Chef Yoann, please share your story with us. How did you get to where you are today?
I grew up in Valence, France and started going to culinary school at 14 years old, alternating restaurant work and school time. I received my CAP culinary degree when I was 17 and then started an extended apprenticeship program shortly after. My first apprenticeship was at La Bistro du Sud. I then moved to Lyon for a second 2-year apprenticeship where I worked at Le Passage. I then decided to move to Australia, where I found work as a chef in two different restaurants. It was during this time that I found a balance between travel and the discovery of new cultures and also new work experiences.
The next chapter of my life started when I met my wife in Mexico and we moved to New York City. I worked for Alain Ducasse at Benoit NY for 3 years, where I sharpened my skills. My wife and I then decided to start a new journey in San Diego where shortly after moving, we decided to start our own personal chef business. Our goal was to create a unique in-home experience, trying to set ourselves apart from “multi-service” personal chefs and the high-volume catering companies. We wanted to provide a true fine-dining experience, combing French and modern techniques, while maintaining an intimacy and direct contact with the chef. Now five years down the road, we have had the pleasure of meeting so many interesting clients (from business meetings to special occasions).
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
It has been a fun, yet a challenging journey. Our biggest challenge has been finding ways to communicate a very targeted service, with a rotating seasonal menu. Since we are not a traditional caterer and also not a typical personal chef service, we needed to make sure our website and language properly described our vision for the business. We went through many rounds of website and copy changes and feel we now have the best representation of our unique service.
Please tell us more about what you do, what you are currently focused on and most proud of.
We are a personal chef business that specializes in contemporary French cuisine and multi-course, formal plated dinners for special occasions and events. We are known for the authenticity of the dishes, intricate techniques and plating, and intimate dinners from 6-20 guests.
We are most proud of the relationships we have built with our clients and suppliers. As a family business, this aspect is very important to us. We hand pick each product and always try to discover unique produce as California is a rich resource and has wonderful farmer’s markets.
We constantly try to improve the quality of our services and listen to our clients.
What is “success” or “successful” for you?
We define success as maintaining the authenticity of our business even during challenging periods. Our success is also inherent in our happy clients and the feedback they provide. We love making people happy through new food experiences.
- Around $100/person for a 3-course, formal plated dinner. The cost is all inclusive and includes coordination, food costs, prep, service, hire of sous chef/s, travel, and kitchen clean up.
- Website: www.personalchefyoann.com
- Phone: 347-277-1958
- Email: email@example.com
- Instagram: https://www.instagram.com/personalchefyoann/
- Facebook: https://www.facebook.com/chefyoann/
- Yelp: https://www.yelp.com/biz/personal-chef-yoann-taboyan-san-diego-4
The Hearts Haven