Yianni has been behind the scenes of many great restaurants and he is excited to step out on his own with the debut of Mica BYOB. Yianni ‘s culinary career began in Hopewell, New Jersey at the Blue Bottle Café. His experience with food in this kitchen inspired him to attend culinary school, and he graduated from The Culinary Institute of America in 2010. After his schooling, Yianni set off with the goal of understanding cuisine through as many lenses as possible. Yianni entered the kitchen of Morimoto NYC, familiarizing himself with the technique and detail of Japanese fine dining. With a move to Pennsylvania, Yianni transitioned to head chef at The Glasbern Inn in Fogelsville, Pa. This working farm and restaurant provided Yianni with an education on sustainable living. Yianni spent a few years at Glasbern, working the farm, growing the garden, and truly experiencing food from farm to table.
Yianni was first brought to Philadelphia in 2013 to work for Chip Roman as the Chef de Cuisine at Mica Restaurant. He later transitioned to Chip’s flagship restaurant Blackfish BYOB in Conshohocken, PA. Yianni’s time with the Roman Restaurant group was his greatest period of growth. Under Chip, Yianni was able to see all the detail and commitment that makes for a model intimate dining experience. In 2016, Yianni purchased Mica from Chip Roman with hopes to make Chip proud with his vision for the new Mica. Yianni’s goal is to create an approachable and comfortable dining experience for the customers of Chestnut Hill. His hope is to establish a trust with guests that they will have consistent, interesting, and tasty cuisine. Yianni is excited to join the Chestnut Hill community and hopes to create an easy alternative to a beautiful dinner at home for Mica guests. Yianni resides in Conshohocken with his wife Ashley.