Chef
Yann Ghazal
- Discipline
- Chef
- Based in
- Punta Cana, Dominican Republic
i. Biography
The Path
A kitchen career like Yann Ghazal’s is built in the lower-pressure work that nobody sees: commis service, station discipline, and the repetition that teaches timing before authority. At la Compagnie Des Comptoirs, from 2001–2002, Ghazal worked as commis; from 2002–2004, he moved to Chef de partie at le jardin des sens. Those early posts map the basic grammar of a French kitchen career: learn the line, hold your station, and earn the next one through consistency. Advancement came quickly and in close sequence. In 2004–2004, Ghazal became Sous-Head Chef at La Compagnie Des Comptoirs "LE LODGE," then served as sous-chef at La Compagnie Des Comptoirs from 2004–2005. He moved on to Head Chef (Groupe Pourcel) at Château Du Port Marseillan in 2005–2005, followed by Head Chef (Groupe Pourcel) at la Compagnie Des Comptoirs from 2005–2006. The same pattern continued with Head Chef roles at Amerik club in 2006–2006, La Compagnie Des Comptoirs in 2006–2006, and La plage rouge from 2006–2007. The record here is one of steady escalation: more responsibility, more control, and broader command over service. His work then extended beyond the pass and into management and consultancy. From 2007–2008, Ghazal was chef executif at Mirage Palace 4 étoiles luxe. From 2008–2009, he served as Head Chef consultant at Palais présidentiel. In 2009–2010, he took on the combined role of directeur f&b et consultant at Mirage Palace 4 étoiles luxe. Those positions place him in the operational layer of the business, where kitchen standards, service coordination, and restaurant oversight meet. From 2010–2011, Ghazal returned as Head Chef (Groupe Pourcel) at Le Sens Kenzi Tower Hôtels 5 étoiles luxe, then moved to Head Chef at Le GREYSTONE from 2011–2012. His longest continuous post in the record followed: Sous Head Chef at EN MARGE from 2012–2018. That six-year stretch shows a different kind of value in this trade, where continuity can matter as much as promotion. From 2019–2023, he was Head Chef at LE BIBENT, keeping his work anchored in leadership and consistency.
The Work Today
At Mediterraneo Restaurant in Punta Cana, Dominican Republic, Ghazal’s current chef role carries the weight of all those earlier stations. The title reflects a career shaped by French kitchen discipline and by the practical demands of running service day after day. It is the same work, just at a different scale: organize the line, hold the standard, and keep the room moving. In France, Ghazal has also served as Gérant de restaurant of Le Bellevue Bar & restaurant in Lacroix-Falgarde, Occitanie, a position held since 2023. Taken together, those roles place him across kitchen, dining room, and management, with each title extending the same professional logic into a different setting.
Profile updated July 2026
FAQ
Asked of Yann
Where did Yann Ghazal work before?
Yann Ghazal's earlier career included La Compagnie Des Comptoirs, le jardin des sens, and La Compagnie Des Comptoirs "LE LODGE".
What recognition has Yann Ghazal received?
Prix du meilleur Chef de brigade (2018).
