YANIR RAM
British Columbia
Summary
A professional and adaptable Chef with over 5 years of international experience across Canada, Thailand, Greece, and Italy. Strong advocate for farm-to-table principles, specializing in scratch-made freshness, local ingredient sourcing, and artisanal bread baking. Proven expertise in diverse culinary environments, from Michelin-starred fine dining to bespoke private catering.
Overview
4
4
years of professional experience
Work History
Head Chef
Powder Renegade Lodge
British Columbia, Canada
12.2025 - 03.2026
- Designed and executed diverse, full-cycle boutique menus for each tour; ranging from continental breakfasts and freshly baked artisanal breads, to gourmet lunches and high-end multi-course dinners.
- Maintained high standards of kitchen efficiency and food safety in a fast-paced, high-pressure environment.
Sous Chef
Chute Lake Lodge
British Columbia, Canada
07.2025 - 12.2025
- Supervised daily kitchen service and mentored line cooks to ensure consistent food quality and presentation.
- Collaborated on signature dish creation and standardized kitchen workflows to improve service speed.
Private Chef
Bangkok, Thailand
01.2024 - 01.2025
- Executed personalized dining experiences and multi-course menus for private clients and boutique events.
- Integrated authentic Thai techniques and flavors with international culinary standards.
Sous Chef
Atlantikos Restaurant
Athens, Greece
01.2023 - 12.2023
- Managed the seafood-focused line in a high-traffic, premium Mediterranean restaurant.
- Worked closely with local vendors to ensure the daily arrival of fresh, high-quality ingredients.
Line Cook
Enoteca Pinchiorri
Florence, Italy
01.2022 - 12.2022
- Contributed to the high-standard operations of a world-renowned Michelin-starred kitchen.
- Mastered precise culinary techniques and plating standards in a rigorous fine-dining environment.
Skills
Culinary Philosophy: Farm-to-Table, Local Sourcing, Scratch-Made Cooking, Artisanal Bread Baking
Culinary Expertise: Michelin-standard Fine Dining, Mediterranean, SE Asian, and Fusion Cuisines
Kitchen Operations: Menu Execution, Inventory Management, Food Costing, Supplier Relations
Adaptability: Experienced in remote locations, private settings, and world-class fine dining
Timeline
Head Chef
Powder Renegade Lodge
12.2025 - 03.2026
Sous Chef
Chute Lake Lodge
07.2025 - 12.2025
Private Chef
01.2024 - 01.2025
Sous Chef
Atlantikos Restaurant
01.2023 - 12.2023
Line Cook
Enoteca Pinchiorri
01.2022 - 12.2022