Roy Oren,
Private Chef

I left a career in tech to study professional cooking and baking at Alain Ducasse's schools in Paris and Yssingeaux, France, and to stage under chef Massimo Bottura at Osteria Francescana in Italy. I believe precision of flavor comes first — signature dishes that evolve and improve over time, alongside new creations I develop and test in my own kitchen. Why are we called Y? Come to one of our events and hear the story from me.