Juan Yañez/Vine Catering

Born in a small town and raised on the family farm, Executive Chef Juan Yanez decided to explore new opportunities by starting a stewardship at the Hilton Hotel and Resort in Downtown San Jose at the age of 17. His dedication and hard work provided the vision to pursue a career in the culinary arts, as Chef Yanez then joined the Kimpton Properties at the Cypress Hotel in Cupertino as a sous chef, working under the tutelage of Executive Chef Brad Kraten.

Now with over 18 years of experience, Executive Chef Juan Yanez brings his passion for creating traditional and innovative dishes, using only the finest local and seasonal ingredients, to Catering with a Cause. Incorporating market-fresh vegetables, free-range meat and fresh seafood into his locally inspired menus, Chef Yanez’s local, fresh and organic approach to food is as distinguished as it is delectable.