Widely recognized as “The Rhum Chef,” Paul Yellin was born in Brooklyn, but raised on the Caribbean island of Barbados from the time he was two years old and still considers the island home. A self-proclaimed “rum drinker with a cooking problem,” Yellin first developed a passion for cooking and began his training in the kitchen under chef Hans Schwietzer at the Sandy Lane Hotel on the west coast of Barbados, and later at La Mer. From there he worked as a private chef for island residents, and then moved over to neighboring island St. Lucia to serve as the head chef at the Tikaye Village Resort. Throughout his career, Yellin has lived in Paris, London, Berlin, Toronto and New York, and has had the opportunity to cook for high-profile figures such as former British prime minister Tony Blair, President Barack Obama at his pre-inauguration gala at Union Station, and opera singer Luciano Pavarotti.

Yellin became known as “The Rhum Chef” by collaborating on recipes with various regional rum companies, including Mount Gay Rum, who he partnered with to write the popular rum cookbook Infusion – Spirited Cooking for the company’s 300th anniversary. He also serves as the go-to chef for the Barbados Tourism Authority, representing the island of Barbados in several Food & Wine events and festivals from Aspen to South Beach to Vancouver and playing a recurring role in the annual Taste of Barbados Food Festival. Yellin has been featured in several nationally recognized publications such as Bon Appetit and the New York Times Travel Section. He opened his new restaurant Cane: Rhum Bar and Caribbean Kitchen on East Bay Street in historic downtown Charleston, serving as chef and owner. He is also currently working on a second cookbook featuring a broad range of rums from the Caribbean and Central and South America. Outside of work, Yellin enjoys spending his free time with his wife and two sons.