Jeanine Lamadieu

The Path

The discipline of pastry is built on repetition, timing, and clean execution, and Jeanine Lamadieu’s early roles sit squarely in that framework. At Johnson & Wales University in Providence, RI, she worked as a teaching assistant, where technique had to be reinforced through practice. In New York, NY, at Le Bernardin, she moved into the pastry kitchen as a Pastry Cook, where exacting work and close attention become part of the daily standard. Later, as Chef de Partie at Smyth + The Loyalist in Chicago, she added another layer of responsibility, advancing through roles that show steady progression rather than shortcuts. At Yūgen, Jeanine Lamadieu’s path settles into a clear point of view as Pastry Chef. The progression from instruction to execution is evident in the way the role now gives her space to shape the work directly, with the same technical control that marked the earlier stages of her career.

The Work Today

At Yūgen, Jeanine Lamadieu’s pastries and desserts are built around restraint used with intent. The ingredient is not hidden under decoration or stacked for effect; instead, it stays readable within the composition. That approach keeps the plate legible. A guest can see what the dessert is centered on without having to decode it. That clarity gives the work its tone. The flavors are not crowded out, and the structure does not lean on excess to create interest. Jeanine Lamadieu uses precision to reveal rather than obscure, so the featured ingredient remains present from first look through the final bite. The result is a dessert style that is controlled, direct, and exacting in the way it assigns purpose to every element on the plate.

Career - Pastry Chef — Yūgen, Chicago - Teaching assistant — Johnson & Wales University, Providence, RI - Pastry Cook — Le Bernardin, New York, NY - Chef de Partie — Smyth + The Loyalist, Chicago

Acclaim

Jeanine's honors include James Beard Award Rising Chef Semi-Finalist.

FAQ What is Jeanine Lamadieu's current role? As of 2026, Jeanine Lamadieu is Pastry Chef. Where did Jeanine Lamadieu work before? Jeanine Lamadieu's earlier career included Johnson & Wales University, Le Bernardin, and Smyth + The Loyalist. What recognition has Jeanine Lamadieu received? James Beard Award Rising Chef Semi-Finalist (2020).