DELPHINE COADIC

Director of Outlets, The Joseph

Hailing from Nantes, France, Delphine Coadic brings more than two decades of experience in the food and beverage industry to her role as Director of Outlets at The Joseph, where she oversees the hotel’s restaurant operations and fosters a strong team culture to ensure each guest receives The Joseph’s hallmarked warm Italian hospitality.

Self-described as “born” into the food and beverage industry, Delphine’s passion for her work has been passed down from both her grandmother, who owned a restaurant, and her father, who was a captain at the St. Regis Hotel in New York City.

Prior to joining the team at The Joseph, Delphine previously owned a French bistro in Manhattan for 15 years. She also served as the Director of Pool & Beach at the Delano Hotel in Miami, as well as the General Manager at the 1 Hotel South Beach Rooftop. When it comes to service and her role at Yolan and The Joseph, Delphine’s philosophy is simple: her job is to help foster the best experience for diners by delivering seamless service in a warm and friendly atmosphere.

JEREMY DOBSON

Chef de Cuisine, Yolan

Originally from Canton, Georgia, Jeremy Dobson’s path to the kitchen began far from white tablecloths — on a permaculture farm in Mississippi, where an early mentor ignited his respect for ingredients, seasonality, and purposeful cooking. That foundation shaped a career defined by discipline, curiosity, and craft.

His formative years included time as a butcher’s apprentice in Northwest Indiana, sharpening his understanding of whole-animal utilization and classical technique, followed by immersive culinary roles within a ramen concept and Meraki Hospitality, where precision and consistency were paramount.

Jeremy joined Yolan in November 2022 as a line cook and quickly distinguished himself through quiet leadership, technical rigor, and an unwavering commitment to excellence. His steady ascent through the kitchen culminated in his promotion to Chef de Cuisine in January 2026, a role in which he now guides the culinary vision with confidence and restraint.

As the architect of Yolan’s current Piemonte winter menu, Jeremy brings Northern Italy’s depth and elegance to life — layering richness, restraint, and regional integrity across every course. His work reflects both reverence for tradition and a modern sensitivity to balance, ensuring that each plate served at Yolan is deliberate, expressive, and deeply rooted in craft.

Janrich Amaro

Pastry Chef, Yolan and The Joseph

Filipino-born and Nashville-rooted, Pastry Chef Janrich Dylan Paul Amaro brings a disciplined, modern approach to Italian pastry at Yolan. He began his career in banquet-driven properties, where he developed the precision and focus required for high-volume production. At just 21, he became Pastry Chef, leading a seven-person team and establishing a pastry program that balanced quality, creativity, and consistency. Janrich holds a Bachelor of Science in International Hospitality Management with a major in Culinary Arts and Kitchen Operations from Lyceum of the Philippines University. 

His culinary philosophy honors the familiar while reimagining classic flavors through creative technique, refined textures, and balanced, intentional restraint. Every dessert he crafts is designed to spark memory, evoke emotion, and create a sense of place. Guided by the exceptional cooking and intuitive palates of his family, he draws on heritage and tradition while pushing his work forward with thoughtful innovation. Outside the kitchen, he channels his creativity into movement and exploration — as an avid athlete, traveler, photographer, and licensed pilot.

ANDREW CHOJNACKI

Sous Chef, Yolan

Andrew Chojnacki brings a grounded perspective to his role as Sous Chef at Yolan. With more than a decade of culinary experience, he began his career in Chicago at the acclaimed restaurant Vie, where he rose to Executive Sous Chef and developed a strong foundation in seasonally inspired cuisine shaped by careful product selection and precise technique.

After relocating to Nashville, he honed his craft at Butcher & Bee before joining Yolan. He later served on the opening team at FancyPants and ultimately returned to Yolan as Sous Chef at the invitation of Chef de Cuisine Jeremy Dobson.

Guided by farm-to-table principles, Andrew is committed to exceptional local products and strong relationships with regional purveyors. His approach emphasizes clarity of flavor and respect for each component, shaping menus that reflect both the season and the surrounding community.

For Andrew, hospitality is rooted in generosity and care, ensuring every guest feels genuinely welcomed while experiencing the precision and intention behind each dish. Through a balance of technical expertise and heartfelt service, he helps shape the polished culinary experience that defines Yolan.

volkan aktas

Sous Chef, Yolan

Volkan Aktas brings a disciplined and globally informed approach to his role as Sous Chef at Yolan. Originally from Turkey, Volkan first stepped into the kitchen at just 11 years old, working at a small neighborhood restaurant during a summer break. That early experience sparked a lasting passion for cooking and led him to pursue formal culinary training throughout high school and university before entering the professional kitchen world.

From 2018 to 2022, Volkan worked at Gloria Golf Hotel & Resort, one of the largest hospitality destinations in Turkey, where he gained experience across multiple kitchens including banquet operations, a fine dining restaurant, and the resort’s golf club kitchen. There, he developed both technical precision and the ability to execute consistently across high-volume service environments.

Rooted in the values of Turkish hospitality, Volkan approaches cooking with a focus on discipline, simplicity, and guest satisfaction. His experience in large-scale kitchens, combined with his commitment to thoughtful, detail-oriented cuisine supports Yolan’s dedication to refined, memorable dining experiences.

Kyle hadar

Lead Bartender, Yolan

Originally from Carlisle, Indiana, Kyle Hadar brings nearly a decade of experience in Nashville’s hospitality scene to his role as Lead Bartender at Yolan. His career reflects a deep understanding of every layer of service - from the energy of high-volume bars and neighborhood favorites to the precision and artistry of fine dining.

After moving to Nashville, Kyle joined the opening team at the Thompson Hotel, where he helped shape the bar programs at Marsh House and LA Jackson. He later honed his craft at the iconic Skull’s Rainbow Room in Printer’s Alley, before joining Yolan, where he now leads the bar program with a focus on craftsmanship, connection, and genuine hospitality.

At Yolan, Kyle’s beverage philosophy centers on thoughtful pairings and seasonally inspired cocktails that complement and elevate the restaurant’s modern Italian menu. Currently pursuing his sommelier certification, Kyle continues to deepen his expertise in wine and spirits, driven by a belief that hospitality is, at its core, about discovery, adventure, and making every guest feel at home.