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| Yoshi Yamada |
In the 5 years he has been in the UK, multi-lingual Economics graduate Yoshi Yamada worked at Restaurant Gordon Ramsay in Chelsea for 18 months, before joining Corbin & King’s St Alban as sous chef, running all the sections in this modern Mediterranean restaurant. Previously, in Japan, he worked for L’Atelier de Robuchon and managed the patisserie section of an exclusive Italian restaurant in Tokyo. Always enamoured with Italy, he spent 4 years cooking in top restaurants in Naples (2 Michelin star Don Alfonso), Sardinia and Florence. During this time, he was exposed to a variety of regional cooking styles: Southern Italian, Sardinian, modern Italian seafood and rustic Tuscan trattoria cooking, especially meats and breads.
