Introduction
Chef Yann Bernard Lejard is an accomplished and highly-regarded chef with over two decades of experience in the culinary arts. Born and raised in France, he has honed his skills in some of the world’s most prestigious restaurants, including the three-Michelin-starred Georges Blanc in Vonnas, France. In recent years, he has made a name for himself in Bahrain, where he has served as executive chef at a number of high-end restaurants and hotels.
Early Life and Education
Yann Bernard Lejard was born in the small town of La Rochelle, France, in 1973. His parents owned a small restaurant, and from an early age, he was exposed to the sights, sounds, and smells of the kitchen. As a child, he was fascinated by the process of cooking, and he spent countless hours watching his parents and their staff prepare meals for their customers.
Lejard’s passion for cooking continued into his teenage years, and after finishing high school, he enrolled in culinary school in La Rochelle. There, he learned the fundamentals of French cuisine, studying under some of the country’s most renowned chefs. He also spent time working in various restaurants throughout France, honing his skills and gaining experience in a variety of different kitchens.
Career Highlights
After completing culinary school, Yann Bernard Lejard spent several years working in restaurants throughout France, including the Michelin-starred Georges Blanc in Vonnas. There, he worked under the tutelage of Chef Blanc himself, learning the intricacies of French cuisine and developing his own unique style.
In 2001, Lejard decided to take his talents overseas, and he accepted a position as a sous chef at a luxury hotel in Dubai. Over the next few years, he worked his way up the ranks, eventually becoming the hotel’s executive chef. During his time in Dubai, he also had the opportunity to work with a number of other talented chefs, further expanding his knowledge and skills.
In 2010, Yann Bernard Lejard was offered the position of executive chef at the Ritz-Carlton hotel in Bahrain. He jumped at the opportunity, eager to explore a new culinary landscape and work with the talented local chefs in the area. Over the next several years, he made a name for himself in Bahrain’s culinary scene, earning numerous accolades and awards for his innovative cuisine and impeccable technique.
In 2015, Lejard was recruited to serve as the executive chef at the Four Seasons hotel in Bahrain Bay. There, he oversaw the hotel’s three restaurants, including the acclaimed Bahrain Bay Kitchen. Under his leadership, the restaurant quickly became one of the most popular and highly-regarded dining destinations in the country, earning rave reviews from locals and tourists alike.
In addition to his work as a chef, Yann Bernard Lejard has also served as a mentor and teacher to numerous young chefs throughout his career. He has been involved in a number of culinary training programs, and he has worked to promote the importance of sustainable and locally-sourced ingredients in the food industry.
Signature Dishes
Over the years, Yann Bernard Lejard has become known for his innovative approach to French cuisine, combining classic techniques with modern flavors and presentation. Some of his most famous dishes include:
- Foie gras with caramelized pears and balsamic reduction
- Seared scallops with truffle butter and leek puree
- Duck confit with parsnip puree and fig compote
- Beef Wellington with wild mushroom duxelles and port wine reduction
- Chocolate mousse with raspberry coulis and hazelnut crumble
