Yvan Lemoine

Over the past decade, Yvan Lemoine, a 26 year old of French descent & born in Venezuela, has earned credits as a pastry chef, chef, bartender, spokesman, and rock performer most recently combining all of his talents by forming iFood Studios. Lemoine grew up in Caracas, Venezuela, and came to New York at the age of 13. With the help of C-CAP, a 14-year-old Lemoine was soon working full-time honing his culinary skills under the tutelage of La Caravelle’s, Chef Cyril Renaud and Pastry Chef Laurent Richard, where he was trained in both classic and refined French-American cuisine. A desire for further exposure to the culinary world landed him apprenticeships under New York City’s best and brightest in the culinary industry including world-famous Jacques Torres, Rocco DiSpirito, and Sam Mason. He reconnected with Cyril Renaud in fall 2000 to launch the famed restaurant Fleur de Sel , which gained notoriety from a myriad of publications including The New York Times, Food Arts, The Daily News, Food & Wine, and El Diario.

Lemoine then moved on to redesign the bar at the Greek restaurant Milos. Since then, Lemoine has headed up the cocktail programs for GILT, P*ONG, The Hudson Hotel and Subtle Tea. After many years of being in the food world, Lemoine created iFoodStudios.com in the spring of 2006. He now consults with bars and restaurants, leads media tours, and makes appearances on Television and radio, including monthly cooking & entertaining segments on Spanish TV with Univision. He also co-produces the NYC Chocolate Show and The Art of the Drink.