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Meet Chef Yann Bernard Lejard

Turning the boldest of ingredients into plated works of art, Chef Yann Bernard Lejard’s talents have taken him all over Europe, to find himself working at some of the best Michelin Star rated restaurants over the years.
He now serves as the Executive Chef of the Ritz-Carlton, Bahrain, where he oversees a culinary team of more than 130 chefs and kitchen operations of the resort’s 12 restaurants, its in-room dining, and banquet catering divisions. As leader and mentor of the culinary team at La Table Krug by Y, he helps cultivate a menu that’s as artful and ever-changing as it is indulgent.
Chef At La Table Krug by Y Manama, Bahrain
Born in Paris, France, Lejard began expressing himself as a street artist at an early age, primarily influenced by legendary painter Jackson Pollock. At 16 he became a chef and began utilizing food as a means of artistic expression, birthing his signature style of "splattering" sauce on the plate. He is considered by foodies and food critics everywhere to be a disruptor on the food scene and a master of his craft.
Before joining The Ritz-Carlton Hotel Company L.L.C, Lejard worked as a Chef Saucier for Heinz Winkler in Germany and Peter Knogl in Switzerland. He eventually moved to Jeddah where he served as the Executive Chef for Glow restaurant and where he became the first chef in Saudi Arabia to become ranked by food magazine, FOUR UK.
As well as being frequently featured as a guest chef for Master Classes and pop-up restaurants all over the world, he has also been a finalist at Le Taittinger Prix Culinaire in Switzerland, along with a ranking in the notable Gault & Millau restaurant guide.
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