Born in Paris in 1975, Yann Bernard Lejard graduated as a cook at 16 years old.
Chef Lejard then went on to work in one, two and three Michelin starred restaurants and Leading Hotels across Europe - 10 countries in total - like Heinz Winkler, in Aschau Germany, where he was sous Chef when the restaurant was granted its third Michelin star award in 2001 and at Hotel Las Dunas’ restaurant, a one Michelin star restaurant in Andalusia, Marbella Spain.
In 2005, Chef Lejard was awarded with Finalist of the Taittinger Culinary Grand Prix Awards in Switzerland.
In 2008, Chef Lejard worked with Alain Ducasse at Plaza Athenée.
Now, as Executive Chef in Jeddah Saudi Arabia for restaurant Glow, Chef Lejard produces exquisitely presented plates, using simple products and taking inspiration from the details of daily life.
.
Here's a new Chef who joined us to show us some of his most significant achievements and most creative.
Welcome to :
.
For more information:
(Make a "right-click ... / open in new window" ...)
> https://www.facebook.com/pages/YBL-Inc/389895664397844
> https://www.facebook.com/yann.lejard
> http://journal.chefs-talk.com/yannlejard.html
You will find in its thematic album, a compilation of his best pictures.
You can see her pictures and all pictures present on Visions Gourmandes Chefs in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Born in Paris in 1975, Yann Bernard Lejard graduated as a cook at 16 years old.
Chef Lejard then went on to work in one, two and three Michelin starred restaurants and Leading Hotels across Europe - 10 countries in total - like Heinz Winkler, in Aschau Germany, where he was sous Chef when the restaurant was granted its third Michelin star award in 2001 and at Hotel Las Dunas’ restaurant, a one Michelin star restaurant in Andalusia, Marbella Spain.
In 2005, Chef Lejard was awarded with Finalist of the Taittinger Culinary Grand Prix Awards in Switzerland.
In 2008, Chef Lejard worked with Alain Ducasse at Plaza Athenée.
Now, as Executive Chef in Jeddah Saudi Arabia for restaurant Glow, Chef Lejard produces exquisitely presented plates, using simple products and taking inspiration from the details of daily life.
.
Here's a new Chef who joined us to show us some of his most significant achievements and most creative.
Welcome to :
.
For more information:
(Make a "right-click ... / open in new window" ...)
> https://www.facebook.com/pages/YBL-Inc/389895664397844
> https://www.facebook.com/yann.lejard
> http://journal.chefs-talk.com/yannlejard.html
You will find in its thematic album, a compilation of his best pictures.
You can see her pictures and all pictures present on Visions Gourmandes Chefs in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Born in Paris in 1975, Yann Bernard Lejard graduated as a cook at 16 years old.
Chef Lejard then went on to work in one, two and three Michelin starred restaurants and Leading Hotels across Europe - 10 countries in total - like Heinz Winkler, in Aschau Germany, where he was sous Chef when the restaurant was granted its third Michelin star award in 2001 and at Hotel Las Dunas’ restaurant, a one Michelin star restaurant in Andalusia, Marbella Spain.
In 2005, Chef Lejard was awarded with Finalist of the Taittinger Culinary Grand Prix Awards in Switzerland.
In 2008, Chef Lejard worked with Alain Ducasse at Plaza Athenée.
Now, as Executive Chef in Jeddah Saudi Arabia for restaurant Glow, Chef Lejard produces exquisitely presented plates, using simple products and taking inspiration from the details of daily life.
.
Here's a new Chef who joined us to show us some of his most significant achievements and most creative.
Welcome to :
.
For more information:
(Make a "right-click ... / open in new window" ...)
> https://www.facebook.com/pages/YBL-Inc/389895664397844
> https://www.facebook.com/yann.lejard
> http://journal.chefs-talk.com/yannlejard.html
You will find in its thematic album, a compilation of his best pictures.
You can see her pictures and all pictures present on Visions Gourmandes Chefs in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Born in Paris in 1975, Yann Bernard Lejard graduated as a cook at 16 years old.
Chef Lejard then went on to work in one, two and three Michelin starred restaurants and Leading Hotels across Europe - 10 countries in total - like Heinz Winkler, in Aschau Germany, where he was sous Chef when the restaurant was granted its third Michelin star award in 2001 and at Hotel Las Dunas’ restaurant, a one Michelin star restaurant in Andalusia, Marbella Spain.
In 2005, Chef Lejard was awarded with Finalist of the Taittinger Culinary Grand Prix Awards in Switzerland.
In 2008, Chef Lejard worked with Alain Ducasse at Plaza Athenée.
Now, as Executive Chef in Jeddah Saudi Arabia for restaurant Glow, Chef Lejard produces exquisitely presented plates, using simple products and taking inspiration from the details of daily life.
.
Here's a new Chef who joined us to show us some of his most significant achievements and most creative.
Welcome to :
.
For more information:
(Make a "right-click ... / open in new window" ...)
> https://www.facebook.com/pages/YBL-Inc/389895664397844
> https://www.facebook.com/yann.lejard
> http://journal.chefs-talk.com/yannlejard.html
You will find in its thematic album, a compilation of his best pictures.
You can see her pictures and all pictures present on Visions Gourmandes Chefs in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Born in Paris in 1975, Yann Bernard Lejard graduated as a cook at 16 years old.
Chef Lejard then went on to work in one, two and three Michelin starred restaurants and Leading Hotels across Europe - 10 countries in total - like Heinz Winkler, in Aschau Germany, where he was sous Chef when the restaurant was granted its third Michelin star award in 2001 and at Hotel Las Dunas’ restaurant, a one Michelin star restaurant in Andalusia, Marbella Spain.
In 2005, Chef Lejard was awarded with Finalist of the Taittinger Culinary Grand Prix Awards in Switzerland.
In 2008, Chef Lejard worked with Alain Ducasse at Plaza Athenée.
Now, as Executive Chef in Jeddah Saudi Arabia for restaurant Glow, Chef Lejard produces exquisitely presented plates, using simple products and taking inspiration from the details of daily life.
.
Here's a new Chef who joined us to show us some of his most significant achievements and most creative.
Welcome to :
.
For more information:
(Make a "right-click ... / open in new window" ...)
> https://www.facebook.com/pages/YBL-Inc/389895664397844
> https://www.facebook.com/yann.lejard
> http://journal.chefs-talk.com/yannlejard.html
You will find in its thematic album, a compilation of his best pictures.
You can see her pictures and all pictures present on Visions Gourmandes Chefs in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Born in Paris in 1975, Yann Bernard Lejard graduated as a cook at 16 years old.
Chef Lejard then went on to work in one, two and three Michelin starred restaurants and Leading Hotels across Europe - 10 countries in total - like Heinz Winkler, in Aschau Germany, where he was sous Chef when the restaurant was granted its third Michelin star award in 2001 and at Hotel Las Dunas’ restaurant, a one Michelin star restaurant in Andalusia, Marbella Spain.
In 2005, Chef Lejard was awarded with Finalist of the Taittinger Culinary Grand Prix Awards in Switzerland.
In 2008, Chef Lejard worked with Alain Ducasse at Plaza Athenée.
Now, as Executive Chef in Jeddah Saudi Arabia for restaurant Glow, Chef Lejard produces exquisitely presented plates, using simple products and taking inspiration from the details of daily life.
.
Here's a new Chef who joined us to show us some of his most significant achievements and most creative.
Welcome to :
.
For more information:
(Make a "right-click ... / open in new window" ...)
> https://www.facebook.com/pages/YBL-Inc/389895664397844
> https://www.facebook.com/yann.lejard
> http://journal.chefs-talk.com/yannlejard.html
You will find in its thematic album, a compilation of his best pictures.
You can see her pictures and all pictures present on Visions Gourmandes Chefs in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Born in Paris in 1975, Yann Bernard Lejard graduated as a cook at 16 years old.
Chef Lejard then went on to work in one, two and three Michelin starred restaurants and Leading Hotels across Europe - 10 countries in total - like Heinz Winkler, in Aschau Germany, where he was sous Chef when the restaurant was granted its third Michelin star award in 2001 and at Hotel Las Dunas’ restaurant, a one Michelin star restaurant in Andalusia, Marbella Spain.
In 2005, Chef Lejard was awarded with Finalist of the Taittinger Culinary Grand Prix Awards in Switzerland.
In 2008, Chef Lejard worked with Alain Ducasse at Plaza Athenée.
Now, as Executive Chef in Jeddah Saudi Arabia for restaurant Glow, Chef Lejard produces exquisitely presented plates, using simple products and taking inspiration from the details of daily life.
.
Here's a new Chef who joined us to show us some of his most significant achievements and most creative.
Welcome to :
.
For more information:
(Make a "right-click ... / open in new window" ...)
> https://www.facebook.com/pages/YBL-Inc/389895664397844
> https://www.facebook.com/yann.lejard
> http://journal.chefs-talk.com/yannlejard.html
You will find in its thematic album, a compilation of his best pictures.
You can see her pictures and all pictures present on Visions Gourmandes Chefs in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Born in Paris in 1975, Yann Bernard Lejard graduated as a cook at 16 years old.
Chef Lejard then went on to work in one, two and three Michelin starred restaurants and Leading Hotels across Europe - 10 countries in total - like Heinz Winkler, in Aschau Germany, where he was sous Chef when the restaurant was granted its third Michelin star award in 2001 and at Hotel Las Dunas’ restaurant, a one Michelin star restaurant in Andalusia, Marbella Spain.
In 2005, Chef Lejard was awarded with Finalist of the Taittinger Culinary Grand Prix Awards in Switzerland.
In 2008, Chef Lejard worked with Alain Ducasse at Plaza Athenée.
Now, as Executive Chef in Jeddah Saudi Arabia for restaurant Glow, Chef Lejard produces exquisitely presented plates, using simple products and taking inspiration from the details of daily life.
.
Here's a new Chef who joined us to show us some of his most significant achievements and most creative.
Welcome to :
.
For more information:
(Make a "right-click ... / open in new window" ...)
> https://www.facebook.com/pages/YBL-Inc/389895664397844
> https://www.facebook.com/yann.lejard
> http://journal.chefs-talk.com/yannlejard.html
You will find in its thematic album, a compilation of his best pictures.
You can see her pictures and all pictures present on Visions Gourmandes Chefs in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Born in Paris in 1975, Yann Bernard Lejard graduated as a cook at 16 years old.
Chef Lejard then went on to work in one, two and three Michelin starred restaurants and Leading Hotels across Europe - 10 countries in total - like Heinz Winkler, in Aschau Germany, where he was sous Chef when the restaurant was granted its third Michelin star award in 2001 and at Hotel Las Dunas’ restaurant, a one Michelin star restaurant in Andalusia, Marbella Spain.
In 2005, Chef Lejard was awarded with Finalist of the Taittinger Culinary Grand Prix Awards in Switzerland.
In 2008, Chef Lejard worked with Alain Ducasse at Plaza Athenée.
Now, as Executive Chef in Jeddah Saudi Arabia for restaurant Glow, Chef Lejard produces exquisitely presented plates, using simple products and taking inspiration from the details of daily life.
.
Here's a new Chef who joined us to show us some of his most significant achievements and most creative.
Welcome to :
.
For more information:
(Make a "right-click ... / open in new window" ...)
> https://www.facebook.com/pages/YBL-Inc/389895664397844
> https://www.facebook.com/yann.lejard
> http://journal.chefs-talk.com/yannlejard.html
You will find in its thematic album, a compilation of his best pictures.
You can see her pictures and all pictures present on Visions Gourmandes Chefs in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
