Yoann Taboyan, Personal Chef

Looking forward to re-opening after a year of closure due to COVID safety issues.

Looking to dine in, stay home, and host a dinner event? Heirloom tomato tatin with tapenade and basil mozzarella ice cream

COFFEE MOUSSE ivoir ganache and cacoa croustillant

Looking to dine in, stay home, and host a dinner event? Heirloom tomato tatin with tapenade and basil mozzarella ice cream

Always using fresh, local ingredients.

Yellowfin with bell peppers, cashews, lime, chile threads, and red plum.

Tuna tartare sushi roll and sashimi with a French twist!

COFFEE MOUSSE ivoir ganache and cacoa croustillant

SLOW-COOKED PORK BELLY corail lentils, butternut squash, and orange cumin demi-glace

Add a palate cleanser to your dinner: TROU NORMAND anjou pear, finger lime, and mint

New menu just posted! https://www.personalchefyoann.com/current-menu

CARROT and GRAPEFRUIT TERRINE with lemon and cumin San Diego Personal Chef Yoann is currently working on the new Fall menu!

Lime coriander and cured yellowtail wasabi and fava beans

Check our interview in SD Voyager! Meet Personal Chef Yoann Taboyan in San Diego County http://sdvoyager.com//meet-yoann-taboyan-personal-chef-yo/

CONFIT HALIBUT grapefruit, fennel, caperberry, and seaweed

RACK OF LAMB hazelnut celeriac purée, herb gnocchi, and smoked mushrooms

ALASKAN HALIBUT charred leak, Yukon espuma, and truffle