i. Biography
Coming Up
Since 2009, Yehi Zino has been co-founder, owner, and Executive Chef of Pescado. In that span, the role has signaled more than management: it has defined a kitchen built on patience, precision, and a clear reading of place. At Pescado, Zino has shaped the restaurant through fish, kosher structure, and a disciplined approach that leaves little room for excess.
Where They Are Now
Fish is the center of the work at Pescado, and Yehi Zino’s cooking is built around what that category demands: attention, control, and a calibrated hand. Locality also sits inside the practice, giving the food a direct connection to its surroundings. Kosher cooking sets the frame, and within that frame the work tightens rather than loosens; the boundaries sharpen decisions and give the plates form. The result is a method marked by restraint, focus, and careful editing.
Signature
Fish cookery is the defining line in Yehi Zino’s work. It keeps the cooking specific: attentive to the sea, to texture, and to the technical demands needed to present fish without excess. That concentration has made fish the anchor of Pescado’s identity and the clearest marker of Zino’s style.
Honors
24th place in the '50 Best' competition for North Africa and the Middle East is the key public recognition attached to Yehi Zino’s name. It places his work in regional conversation and reflects the consistency behind a practice centered on fish and kosher cuisine.
Profile updated August 2026
FAQ
Asked of Yehi
What is Yehi Zino's current role?
As of 2026, Yehi Zino is Executive Chef.
What recognition has Yehi Zino received?
24th place in the '50 Best' competition for North Africa and the Middle East (2022).
What is Yehi Zino known for?
Kosher fish cuisine using local products.
