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Holiday Menus

Holiday Menus

Meet Our 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.         

Chef Julian

Hometown hockey boy from Newmarket, Canada.  Graduated from Culinary Management at George Brown College in Toronto in 2010. A curated professional culinary journey followed. A wine bar on Queen St. West, serving up Asian-Mexican fusion style tapas.  Magna Golf Course working under a Michelin-starred Chef. Head chef at a small Spanish restaurant, serving exotic Mediterranean spices and rich umami flavours. Head Chef at Cachet Supper Club. November 2018, relocated to the Cayman Islands for an unexpected opportunity cooking with a small team of international chefs at one of the Caribbean's finest restaurants specializing in fresh Caribbean cuisines.

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