i. Biography
At Yolan in Nashville, former chef de cuisine Joey Fecci worked from a kitchen logic that prized measurement as much as interpretation. The line he gives — “I was never like a artsy kid. I was a science kid” — points to a method built on calibration, repetition, and control. The other half matters too: “We kind of always try and tell a story with our food.” In Fecci’s hands, those two habits sit together. The result is cooking that treats precision as a tool for meaning, not an end in itself.
The Path
The Culinary Institute of America sits at the start of Joey Fecci’s professional record, followed by a series of kitchen roles that move with clear progression. The pattern is one of accumulated discipline: repeated service, sharpened standards, and the day-to-day demands that define a chef’s formation.
The Work Today
From 2022 until January 2024, Fecci held the title of chef de cuisine at Yolan in Nashville, United States. The restaurant works with seasonally changing Italian menus that pay homage to distinct regions of Italy, while putting hyper-seasonal ingredients and strong plated presentations at the center. Fecci’s work fits that brief with discipline: the menu changes with the calendar, and the plate is built to hold both regional reference and present-tense clarity. That framework leaves little room for drift. Region, season, and presentation all carry weight in the kitchen, and Fecci’s own description of the work explains the method from the inside: food as story, but story controlled by technique. At Yolan, that balance becomes the operating standard.
Signature
Joey's signature dishes include Yolan's Cacio e Pepe.
In Their Words “We kind of always try and tell a story with our food.” “I was never like a artsy kid. I was a science kid.”
Acclaim
The title that carries the most weight in Fecci’s profile is former chef de cuisine at Yolan. In kitchen terms, it signals responsibility for translating standards into service and keeping a menu’s intent intact from prep to pass. For Joey Fecci, that authority sits alongside a record shaped by progression through rooms where repetition, precision, and accountability are the work. The path behind that role is clear in the resume: Culinary Institute of America, then Aureole New York in New York, NY, US (2016), Old Oaks Country Club (2017), Spiaggia Restaurant and Cafe in Chicago, IL, US (2017–2021), Per Se in New York, NY, US (2019–2020), and Yolan in Nashville, TN, US (2020–January 2024). The sequence leads to the kitchen where Fecci now carries forward Yolan’s Italian regional focus, hyper-seasonal sourcing, and plated presentation as daily practice.
Profile updated July 2026
FAQ
Asked of Joey
What is Joey Fecci's current role?
Joey Fecci was former chef de cuisine at Yolan.
Where did Joey Fecci train or study?
Joey Fecci trained at Culinary Institute of America.
What is Joey Fecci known for?
Seasonally changing Italian menus that pay homage to distinct regions of Italy, with an emphasis on hyper-seasonal ingredients and strong plated presentations.
