Ethiopian born Yohanis Gebreyesus Hailemariam, was brought up in Addis-Ababa. Fascinated with Ethiopia traditional food and ceremonies, he became, since early age very sensitive to the smell the mixture of spices his mother uses for her unique “family legacy recipe” for Ethiopian clarified butter.
Growing up in an authentic Ethiopian family, his education in the hotel management & culinary arts and hands-on experience both in the southern beaches cities of California (U.S.A) and the capital city of food Lyon (FRANCE), Chef Yohanis has developed a purpose-driven passion for fine-dining, global culinary technics and sourcing of quality products among the limitless variety that the global cuisine has to offer.
His educational background from Paul Bocuse Culinary School & Hotel management and his experience in the southern beaches of California U.S.A. The globally trained chef with a French culinary bases is dedicated to the creation of the next generation of multi-cultural dishes.
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