Native Texan, chef Nicholas Yanes earned his Associates of Culinary Arts degree at the Western Culinary Institute in Portland, OR. His resume includes positions as creative director, chef de cuisine and consulting chef at various restaurants and country clubs including Nana, Dallas Fish Market, Oceaniare Seafood Room and Coyote Ridge Country Club in Dallas and most recently Uchi restaurants and St. Phillip Pizza Parlor in Austin. That experience paved the way for the exciting new venture that is Juniper.
In preparation, Yanes spent time in the Northern Italian regions of Piedmont, Lombardi and Emilia-Romagna. Using notes from his travels, Juniper’s menu combines premier ingredients and old world technique to create comforting, yet inventive classic cuisine that connects the northern regions of Italy as well as other adjoining areas with Central Texas.