"I went through the Careers Through Culinary Arts Program, and I hire as many interns from there as possible."

Yvan Lemoine Featured in New York Times Article

Tess Mayer for The New York Times

Yvan Lemoine uses much of the day to cook on the line. But at night, he cooks for his bride.

By Shivani Vora, for the New York Times

Yvan Lemoine is the executive chef of the Mexican restaurants Gitano Jungle Room NYC (part of the James New York — SoHo), Gitano Garden of Love, a seasonal outdoor spot nearby, and later this summer, Casa Nomad, a more casual option in Koreatown. “I am at my restaurants seven days a week, and Sundays are super busy with brunch,” said Mr. Lemoine, 37, who is also the founder of the restaurant company Akin Hospitality…

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ON THE LINE I’m on the line cooking the whole time at both kitchens and run back and forth between them all afternoon. As the head chef, I try to work all the different stations because that’s when I see what could be improved and what works well. I also guide the aspiring cooks on our staff. I went through the Careers Through Culinary Arts Program, and I hire as many interns from there as possible. These kids are always looking for some mentorship. I don’t eat a meal when I’m on the line but grab little bites of a lot of dishes. Before I lost weight, I would snack on unhealthy food all day like sausage and bacon. I still try everything but not nearly as much of it.

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