This story is connected to...Bar Boulud
66 Knightsbridge SW1X 7LA
Dean Yasharian’s association with Daniel Boulud began long before he opened Bar Boulud at the Mandarin Oriental in Knightsbridge. His first position was as Demi Chef at Daniel, the high end restaurant in Manhattan’s Upper East Side. After working his way up to Junior Sous Chef, he left to work as Sous Chef for Boulud’s catering arm, Feast and Fetes, before joining NYC’s Bar Boulud as Chef de Cuisine. Before the London eatery opened, he toured all the New York kitchens in preparation for his upcoming role.
He has great praise for London’s restaurant scene. “I really believe it’s a great time for a chef to be in London. The city is embracing new concepts, while remaining true to its traditions, which means a lot of diversity in the culinary scene. You have all the old school institutions, you have international cuisines, modern casual innovative concepts, fusions, traditional pub grub, gastro pubs, seafood, and Michelin level restaurants are continuing to pop up.”
“I think casual and fun concepts with interesting twists on food combined with innovative wine, beer and cocktail lists and great service is the way forward. On an even more casual scale, American food is going strong at the moment, like BBQ, burgers, hot dogs, cheese steaks, wings, modern steak houses…I would be happy to see more of that.”
Is fast food his guilty pleasure then? “I hate to admit it but about once a month I’m all about the Portuguese Peri Peri grilled chicken at Nando’s. There’s about one on every corner.”