Yann Klein

The Executive Chef title at Maison Lameloise Shanghai points to a route built on repetition, judgment, and control rather than sudden ascent. Yann Klein’s progression reads as accumulation: the kind of kitchen advancement that comes from holding standards over time and learning how to keep a service moving without losing discipline.

At Maison Lameloise Shanghai, the current role is Executive Chef, with Yann Klein carrying forward a line that began earlier in the same kitchen. He served as chef de cuisine from 2017 to 2024, a span that marks continuity as much as responsibility. That move from chef de cuisine to Executive Chef shows a measured change in scope, not a break in direction, and it places his work at the point where French culinary structure meets the pace of Shanghai.

Sakanti Bali 68% chocolate creation sits within Yann Klein’s signature dishes as a dessert built around restraint and balance. The name alone signals a focus on chocolate as structure and finish, the sort of plate where precision matters more than embellishment. In that register, the dish reflects a broader kitchen approach: composed, exacting, and attentive to how flavor holds when excess is left out.