Welcome to
Cachet Supper Club
500 Water Street Newmarket Ontario
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Cooking With Cachet
Video Made By: Dustin Findlay - LifeWithDusty
Video Made By: Pie Media Group
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How It Works
Meet Our Virtual Chefs
Chef Yass
Chef, Yass Chida, brings his extensive culinary experience and skills to every dish he makes. Whether traditional, fusion or original, his creations are sure to please the foodie in you!
Trained, certified and licensed in the French Culinary Arts, Yass began his studies in Tokyo at the age of 18. After graduating from culinary college, he apprenticed at resort and fine dining establishments in Tokyo and northern Japan, quickly gaining recognition as an accomplished banquet chef with a Silver Award for Banquet Presentation.
His diverse repertoire reflects traditional and fusion dishes from French, Japanese, Chinese, Cajun, Kosher and European cuisines.
Since arriving in Canada in 2001, Yass has consulted, advised and helped to open 4 restaurants, including Cachet, which originally opened its doors back in 2006. With over 30 years of experience in the restaurant industry, Yass' understanding, appreciation and dedication to a fine dining experience has resulted in thousands of satisfied patrons. Whether it's a classic dish, an orignal creation, or even a casual bite, Yass is always looking to translate his love of good food into meals that will please both the eye and palate.
I have over 12 years experience in helping people achieve optimal health through their nutrition and food. My clients have ranged from people managing illnesses such as diabetes, all the way through to Olympic athletes, giving them that extra edge in competition. My love of cooking started at an early age. Growing up in Dubai, Canada & the UK, gave me a great understanding of different cultures and styles of cooking. During my time in Canada particularly, I spent time living with different cultures in Toronto, learning different ways of cooking. These included Sri Lankan, Italian, Brazilian, Philippino & El Salvadorian styles.
When I returned to the UK, I reignited my passion for cooking and nutrition by starting my own catering company where I was the head chef. Over the last 5 years, I have prepared and delivered thousands of meals for both individual and corporate customers. I have also cooked for large groups at weddings and festivals. My wide knowledge of cooking and practical experience has meant I have created recipes that are both delicious and nutritious.
Chef James
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The Rotary Club meets here!
more than a restaurant. we are a community
As many of you know, every edition of the Cachet menu comes with a story in the back. We believe these stories are a great way to learn what we are about.
The Cachet Story
