Executive Chef/Owner Yves Carreau was born and raised in Lyon, France where he later graduated from the highly acclaimed Thonon Les Bains Culinary Institute in 1978. Yves’ apprenticeship was in the French West Indies, known for Caribbean cooking with a strong French influence. From there, he moved to the United States and established himself in Los Angeles, California, where he worked at the famed “La Serre” restaurant in Studio City.
Yves is currently the proprietor of two restaurants located in Pittsburgh, Pennsylvania; Sonoma Grille, a California wine restaurant and Seviche, which is similar in concept to Talara and has received many accolades for its unique atmosphere and authentic menu. Yves was recently named 2007 Restaurateur of the Year by the Pennsylvania Restaurant Association.
With Talara, Yves now brings his worldly sophistication to Baltimore’s Harbor East, “With Baltimore’s hunger for culture and fine cuisine, it is with much excitement that we offer this unique dining experience.”
A native of Windber, PA, Nick Rizzo was born and raised in the restaurant industry. The Rizzo family has owned and operated an iconic Italian restaurant in the area that has spanned three generations.
Having spent much of his childhood working various jobs in the restaurant, Nick became well-versed in the front and backend of the restaurant operations. After attending college, Nick began his reentry into the industry with Darden Restaurants in Pittsburgh, PA. From there, he went directly to Yves Carreau’s highly acclaimed restaurant, Sonoma Grille. At the time, the only available position was as full-time host, which he accepted knowing the experience he would gain at such a well-run business.
His keenness paid off, for within just a few months, Yves noticed Nick’s knowledge and skills and invited him to grow with the company – starting as a junior manager at the Sonoma Grille then progressing onto the assistant general manager and, eventually, general manager, at Seviche, Yves’ latest venture in Pittsburgh.
As Nick continues his journey into Talara, he carries with him his deep-rooted philosophies on the restaurant business, “You can only create so many new dishes, so many new drinks, but this business is about making every person that walks through the door feel welcomed. Building regulars and friends is something we require from our staff.”
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