Dean Yasharian is a decidedly American chef who is well trained in the art of classic French cuisine. A native of Upstate New York, he has spent most of the last six years cooking in top French restaurants in the heart of New York City. Admittedly, most of that time was spent under the direction of Lyon born Chef Daniel Boulud in his restaurants such as DANIEL and Bar Boulud. Sous chef at Bar Boulud New York since 2007, Dean has now been made Executive Chef of Bar Boulud at London's Mandarin Oriental, opening in May 2010. "He has talent, a very good palate and dedication to producing consisting quality. He's demonstrated he has the maturity to take on the responsibility of an Executive Chef," explains Daniel Boulud.

Raised on a farm in Harpursville New York, Dean spent a child hood surrounded by live stock and worked as a farm hand throughout his youth. A career in the kitchen was not a family tradition and didn't initially seem to be a part of a vast eternal plan. However, it's one that makes perfect sense now when the young chef looks back with the firm belief that a connection to the land makes for a very natural connection to cooking.

Classic French technique with some modern international influences characterize Dean Yasharian's cooking at Bar Boulud. Some personal favorites on the wine bar and bistro's menu are Cromesquis de Tête de Veau, in which head cheese is bound with a red wine and shallot reduction, crisply breaded and served with Sauce Gribiche. "It's a twist on classic charcuterie that melts in your mouth,' according to the Chef. He's equally enthusiastic about the Salade Lyonnaise, a simply delicious balance of bitter chicory greens, the richness of the poached egg, the satisfying crispness of the bacon lardons, the earthiness of the sautéed chicken livers and the depth and bite of the vinegar laced chicken jus dressing – really a whole meal masquerading as a salad.

No stranger to British cooking, Dean Yasharian has spent a year as Chef de Partie at Midsummer House in Cambridge and went on to work for renowned British Chef Gordon Ramsay in his New York City restaurant. "British diners are knowledgeable and have a keen sense of value and appreciation for straight forward dishes done well," says Dean. "This fits right in with my approach. I start with the integrity of my ingredients and try to do simple things that are well executed."

At Bar Boulud London, Chef Dean Yasharian looks to follow the example of his mentor, Daniel Boulud, whom he credits with being dedicated to absolutely every aspect of the guests' experience and always focused on quality and consistency above all else. Above all, he hope to please the palates of his new London guests at least as well as, if not better than, he did in New York.