Vineyard's Restaurant ~ NJ

Meet Our Chef:

chef

PATRICK YVES PIERRE-JEROME
Executive Chef ~ Vineyards

Executive Chef Patrick Yves Pierre-Jerome, renowned for his distinctive French-influenced Contemporary American cuisine, inherited a love of cooking from his Haitian grandmother, whose great pleasure in life was encouraging family members to overindulge. Growing up on an island in the West Indies, Chef inherited an affinity for fresh fish and seafood in his cooking.

" Food is designed to appeal to all the senses," he explains. The aromas, colors, consistency and crunchy textures, which he refers to as "making noises in one's head," create an exchange between the chef and patron through the medium of the plate. "My number one priority is flavor, and then presentation," he adds.

Chef Yves's family relocated to the United States when he was 10 years old, settling in New Jersey. Years later, in the pursuit of his dream, he studied at the Culinary Institute of America.

Chef Yves launched his career at the United Nations Plaza Hotel, training with Francis Drillien, whom he acknowledges as having had a profound influence on him. He furthered his studies in France with Andre Daguin. Upon returning to the United States, Chef Yves served at the Peninsula Hotel, (then the Maxim du Paris), and at several New Jersey restaurants where he gained the experience needed to launch Yves Restaurant, hailed as a top dining destination in Montclair where twice he garnered four stars from the Star-Ledger.

At Stage Left in New Brunswick, he was consistently honored as one of the best chefs in New Jersey serving four-star cuisine.

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