Born in Paris in 1975, Yann Bernard Lejard graduated as a cook at 16 years old.

Chef Lejard then went on to work in one-, two- and three-Michelin-starred restaurants and leading hotels across Europe—10 countries in total—such as Heinz Winkler in Aschau Germany, where he was sous chef when the restaurant was granted its third star in 2001 and at Hotel Las Dunas’ restaurant in Andalusia,  Spain.

In 2005, Lejard was awarded Finalist of the Taittinger Culinary Grand Prix Awards in Switzerland.

In 2008, Lejard joined Alain Ducasse at Hôtel Plaza Athénée and then as executive chef in Jeddah, Saudi Arabia for restaurant Glow. Lejard has most recently moved to The Ritz-Carlton, Bahrain Hotel & Spa where he produces exquisitely presented plates, using simple produce and taking inspiration from the details of daily life.


  • Finalist of the Taittinger Culinary Grand Prix Awards, 2005


Questions with Yann

Describe your culinary philosophy...

From the simplest ingredient to the most expensive, just reveal the best side of it.


How have your surroundings influenced your cuisine?

Influence comes from the opportunity to meet people worldwide and from every single detail of life.


What are the 3 most invaluable ingredients in your kitchen?

My Team, my Inspiration, and the Ritz Carlton experience.


The Ritz-Carlton, Bahrain Hotel & Spa

PO Box 55577، Manama, Bahrain

+973 1758 0000