Born and raised in Valence, France, my passion and respect for food began at the age of 14. I have an extensive background that started with my training in Valence, which led to wonderful opportunities in Lyon, New York City and now San Diego. For the past 20 years, I have worked side by side with some of the most talented chefs in the industry, and I have cooked at several notable restaurants, including Le Passage in Lyon and Benoit New York, an Alain Ducasse restaurant. Now as a personal chef, I blend my wisdom, devotion and experience into every dish I create.
Classically trained in French cuisine, I value refined techniques, careful preparation and creative flair. My passion for food comes from my love of fresh ingredients and unique flavor combinations.
San Diego Personal Chef Yoann Taboyan
