Chef Nicholas Yanes of H50 Bistro & Bar at Hotel Fifty - Biography
Though born in Omaha, Nebraska, it was while growing up just outside of Houston, Texas that Executive Chef, Nicholas A. Yanes first developed his love of all things culinary. And ultimately led to his earning his degree at the Western Culinary Institute.
Prior positions as sous chef, chef de cuisine and consulting chef at various restaurants and country clubs—including Nana, Dallas Fish Market, Oceaniare Seafood Room and Coyote Ridge Country Club—honed his culinary skills as well as his passion for food and service and readied him for this exciting new opportunity. Providing the highest quality products with new and innovative techniques, while presenting in a creative and compelling manner, are Nick’s goals.
Researching cooking styles and techniques are among his greatest professional passions. This serves to keep what’s culinarily new top-of-mind in his kitchen and what’s on H5O Bistro & Bar diner’s plates among the best Portland offers.