When Atlanta chefs talk about the individual who has left an indelible mark of professionalism and integrity in their city, they are speaking of Jay Yarbrough of the Piedmont Driving Club.
Chef Yarbrough was born and raised in Marietta and moved to downtown Atlanta in 1979 to begin his culinary career. While still in high school, Jay served as an apprentice cook for three years at the highly regarded French restaurant Le Papillon in Inman Park. After graduating high school, Chef Jay enrolled at Georgia State University, studying Hotel and Restaurant Administration.
During his studies, Jay earned the position of Executive Chef at Conversations, a continental restaurant in Decatur.
1986 marked the beginning of a true blossoming in Chef Yarbrough’s career. He took a line cook position at the Ritz-Carlton Atlanta and was promoted to Sous Chef of “The Restaurant” then Chef of “The Café.”After working as Chef-Garde Manger, Jay was sent to Los Angeles in 1991 to be a member of the opening team of The Ritz-Carlton Huntington, followed by a stint as Executive Sous Chef at the Ritz-Carlton Amelia Island.
He then transferred to Cancun and became the Executive Chef of the Ritz-Carlton property for a year. Chef Yarbrough returned to the United States in 1995 to take over the position of Executive Chef at the revered Piedmont Driving Club, where he continues today.
Chef Jay has earned many awards and accolades throughout his career. He received CEC certification in 1998 and has won a plethora of gold and silver medals in cold food, hot food and ice carving competitions.
Over the last 20 years, Chef Jay has given back to his community and to his fellow chefs by participated in numerous charity events and serving as an officer in the Atlanta Chapter of the ACF. Recently, Chef Yarbrough was the Chef Chair for the 2015 “Give Me Five” Share Our Strength dinner, a tremendous honor. He also participated in the 2011 event, which typically raises more than $50,000 to end childhood hunger.
“The ACF has most influenced my career by allowing me to work with some of the best chefs in the country,” Chef Yarbrough says. “The insight, knowledge and exposure to an array of techniques from your peers in a positive and cooperative environment is priceless. I feel it is essential for chefs to get out of their kitchens occasionally and interact with fellow chefs. Most chefs’ daily duties are so intense, they must concentrate solely on their kitchen. In my case, I have three restaurants and a banquet operation to manage. Therefore, I look forward to being involved in special events and dinners.”
Chef Jay’s personal culinary style is a mix of classical European classical methods and regional influences of the Deep South, Mexico and the Caribbean. He is particularly interested in modernizing old Southern recipes with a contemporary approach to satisfy the needs of an increasingly well educated dining audience.
