PASTRY CHEF
Jeanine Lamadieu has fond memories of growing up surrounded by snacks with her family, and this upbringing inspired her love of food and served as a launch for a successful pastry career. As Pastry Chef of Yūgen in Chicago, she is responsible for working collaboratively with Executive Chef Mari Katsumura on the tasting menu at the contemporary Japanese fine dining concept. Lamadieu double majored in Baking & Pastry Arts and Food Service Management at Johnson & Wales University (Providence, RI).
Following time as a teaching assistant at the university, Lamadieu proudly accepted a role as Pastry Cook at the esteemed Le Bernardin (New York, NY). She then moved to Chicago and took a role as Chef de Partie at two Michelin-starred Smyth + The Loyalist. Both experiences molded her approach to pastries and desserts and shaped her to become the chef she is today.
Lamadieu knows consumers are excited to end their meal on a sweet note, especially since it’s not an everyday occurrence. And since it’s the last impression a restaurant leaves on a guest, it has to be a good one. Lamadieu respects the hard work savory chefs put into the entire meal and is passionate about knocking dessert out of the park too.
When it comes to guiding the menu, she highlights ingredients, and makes sure a guest knows what ingredient is being showcased without having to search for it. Lamadieu’s philosophy of food, restaurants, and service is simple. She strongly thinks food and restaurants are an experience, and with that experience come memories. The restaurant experience involves a connection with all of the human senses, and memories are a culmination of all five senses as well. Any meal that can remind her of her grandparent’s cooking, the smell of her childhood home, or the halls of her school is a good meal to her. It takes her back to a safe space, making her enjoy that meal so much more.
Outside of the kitchen, Lamadieu enjoys backgammon, spending time at the gym, watching sports, red wine, photography, sunsets, puppies, and fried chicken.
