Rising Star Chef Yoni Levy of Outerlands - Biography

San Francisco, CA

May 2016

Before he ever worked with Jeremy Sewall at Lark Creek, Paul Kahan at Blackbird, Jason Hammel and Amalea Tschilds at Lula Cafe, Chris Pandel at Bristol, and Jared Van Camp at Old Town Social, Yoni Levy was a dough boy and delivery driver at Little Caesar’s. The San Jose native was also a college dropout, habitual skateboarder, and—when not chauffering pizzas— working nights at a UPS warehouse in Sonoma.      

For a couple of lost years, Levy skated around and worked uninspiring front-of- house positions and “crappy” cook jobs before finally getting his act together and enrolling at the Culinary Institute of America in Hyde Park, during which time he externed at Bradley Ogden’s One Market in San Francisco. Upon graduating in 2001, Levy got a job with Sewall, and followed him to Boston, where he helped open Great Bay. That year, Levy began dating his future wife and followed her to Chicago, working at Blackbird and then as sous chef at Lula for three years. After cooking with Pandel at Bristol, Levy accepted a position as chef de cuisine of Old Town Social before launching a farm for the Jane Addams Hull-House Museum. When the time came to start a family, he moved back to the Bay Area, becoming chef de cuisine at Flora in Oakland. Levy opened Daniel Patterson’s Alta before arriving at Outerlands in 2015. As executive chef of beloved Outerlands, Levy joins forces with Pastry Chef Brooke Mosley to create crave-inducing California cuisine with an international edge.