Yasharian joins Daniel Boulud’s first UK operation after spending six years working alongside the three Michelin-starred chef. Having started as junior sous chef at Daniel in New York, Yasharian will now oversee a team of thirty sous chefs and cooks at Bar Boulud London.
Boulud, said: “Chef Dean Yasharian is a very talented young American Chef who has proven his ability with seasonally driven traditional French cooking for a demanding New York City clientele.”
Bar Boulud's general manager
Also joining Bar Boulud London as general manager is Stephen Macintosh, previously assistant general manager of The Wolseley.
Macintosh, who has been described as a ‘great asset’ by Boulud for sharing the chef’s approach to taking care of guests, will be responsible for overseeing the front of house operation at the restaurant.
Anthony McHale, general manager at Mandarin Oriental Hyde Park, said: “We are delighted to have these two professionals on board, and I am confident that they will excel in their respective roles to ensure that Bar Boulud, London follows in the successful tradition and spirit of Daniel Boulud’s superb New York restaurants.”
Ahead of its opening in May, BigHospitality will later this month be joining Restaurant magazine and the S.Pellegrino World’s 50 Best Restaurant awards at a special luncheon at Bar Boulud. Stay tuned to BigHospitality for an exclusive behind-the-scenes video of the restaurant.