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.

STEFAN MILIC

General Manager, Yolan

Stefan Milic serves as the General Manager at Yolan, where he oversees the fine-dining restaurant and manages the hotel’s distinguished wine program. Originally from Serbia, Stefan attributes his hospitality knowledge and passion to his education at Faculty of Economics, University of Kragujevac.

With a strong background in luxury service and beverage management, Stefan has held key leadership roles at Holston House and Aimbridge Hospitality, refining his expertise in restaurant operations and guest experiences. Passionate about wine and its role in the dining experience, Stefan believes a thoughtfully curated wine list goes beyond complementing a meal – it tells a story, enhances flavors, and deepens the connection between food, wine and guest.

His approach seamlessly blends tradition with innovation, adding the warmth of genuine hospitality to elevated service. Outside of work, his deep appreciation for the industry drives him to visit restaurants with diverse beverage programs. Whether uncovering a hidden cocktail bar or savoring a well-executed meal, Stefan is always seeking inspiration to elevate the guest experience.

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.

Raised in a family immersed in the restaurant world, with both his mother and grandmother having worked in the industry, Jacob developed a passion for food at an early age. He began his culinary journey at Waypoint Seafood & Grill, mastering every station in the kitchen, and further developed his expertise at The Williamsburg Winery before working under Chef Noreen Graziano prior to joining Yolan.

For Jacob, hospitality is the artful balance of food, drink, and experience – each carrying equal importance. He believes guests deserve more than exceptional food and wine; they should be welcomed into an atmosphere rooted in kindness and care. Guided by the belief that every encounter should reflect warmth, Jacob sees something as simple as a smile or a comforting plate of food as powerful gestures of hospitality. Beyond the kitchen, Jacob’s creativity extends to music, where he plays guitar for the Nashville-based band Stammer.

Janrich Amaro

Pastry Chef, The Joseph

Kyle hadar

Lead Bartender , Yolan

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.

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.