Born and raised in Phoenix, AZ, Yellan developed his culinary skills at a young age by cooking Sunday breakfast for his parents every week and helping to prepare traditional Jewish foods like latkes and charoset during the holidays. He went on to attend the University of Oregon, where his interest for Latin American culture and cuisine sparked after traveling abroad and studying in Mexico.

After graduating, Yellan accepted his first culinary position as a Line Cook at DF, a Mexican restaurant in Portland. He went on to fine-tune his skills cooking in restaurants from New York City to Charleston, SC: he even assisted with opening research and development at Pok Pok NY, as well as Minero, where he served as the opening Sous Chef and helped develop the restaurant’s famous Benne Salsa. Most recently, Yellan served as Chef de Cuisine at Tu, an eclectic eatery which intermingles Asian, Latin American, and Southern cuisines.

In 2019, Yellan returned to helm the kitchen at Minero as Executive Chef, where he leads with a passion for the culinary arts and Latin American culture. The kitchen comradery, sharing of a mutual passion with fellow chefs, and learning from the experiences of others has continued to foster his deep love and appreciation for the industry. He’s excited to continue the legacy of Minero and its dedication to providing the Charleston community with authentic, fresh ingredients, amazing margaritas, and according to Yellan, “the best tortillas.”