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.

SELIM Ülker

Head Sous Chef, Yolan

Born and raised in Ankara, Turkey, Selim Ülker hails from a culture and family rooted in shared culinary experiences. A passion for hospitality was inspired by nights in his home kitchen learning tradition and technique from his mother, which fueled him to embark on a path that began at his culinary high school and took him to the kitchens of Istanbul’s most esteemed five-star hotels.

Upon traveling to the U.S., Ülker opened Nashville’s Edessa restaurant as chef-de-cuisine until he moved to Yolan, where he was promoted three times in one year to his current position as head sous chef. Outside of Yolan, you will find him studying history, food culture, and enjoying the area’s amazing national parks.

Abby wells

Pastry Chef, The Joseph

Born and raised in the small town of Clover, South Carolina, Pastry Chef Abby Wells first fell in love with food through cooking dinners with her family using ingredients from her mother’s garden. After studying art in high school and college, Abby combined her passion for art and love of the kitchen to receive her bachelor’s degree from Johnson & Wales University in Baking & Pastry Arts and Food Service Management.

Abby honed her craft in pastry kitchens throughout Charlotte, including pastry sous chef at The Ballantyne Hotel. In August 2020, she moved to Nashville as part of The Joseph’s opening team. In May 2024, Abby was promoted to Pastry Chef and leads the team crafting all pastry and desserts for the hotel — from the daily sourdough focaccia production and intricate plated desserts at Yolan, to treats for The Joseph’s Espresso Bar, in-room dining service, the rooftop bar, weddings and banquets.

Abby continues to draw inspiration from her earlier memories in the kitchen, crafting desserts that nod to stories of her childhood and artfully designed plates. Abby enjoys exploring Nashville and the surrounding areas, doing anything outdoors from hiking and hanging with her dogs, to farmers’ markets and gardening.

JEREMY DOBSON

Sous Chef, Yolan

Originally from Canton, Georgia, Jeremy Dobson began his culinary journey on a permaculture farm in Mississippi, where he was inspired by a chef’s passion for cooking. His diverse experiences include working as a butcher’s apprentice in Northwest Indiana and holding chef positions at a ramen shop and Meraki Hospitality.

Since joining Yolan as a cook in November 2022, Jeremy has consistently strived for excellence, resulting in his rise through the kitchen ranks. Jeremy’s pursuit of perfection manifests in every aspect of his work – as well as on every plate at Yolan.

Logan king

Sous Chef, Yolan

Refining his craft at some of the world’s most acclaimed kitchens, Logan honed his skills at Thomas Keller Restaurant Group’s Per Se in New York City, The Surf Club Restaurant in Miami, and Bouchon in Coral Gables. His pursuit of excellence took him to Paris, where he spent a year cooking at Arpège, once ranked the world’s best restaurant, and the Michelin-starred Comice.

Raised in a family that valued hosting with care and intention, Logan views hospitality as both a craft and a calling. For him, food is more than sustenance; it is a means of creating connection, building community, and sharing meaningful moments. Blending respect for tradition with an unwavering commitment to excellence, Logan brings an artful touch and heartfelt purpose to every plate at Yolan.

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.