Our Chef : Jeff Yalan
★★★★ Asia, ★★★ New York
When you walk into the Red Balloon, by 9:30 you can smell a wonderful fresh lunch being prepared by “Jeff The Chef”. Breakfast has been served & cleared and already the aroma of baked chicken, turkey burgers, roast fresh organic turkey, chili, sautéed chicken, tacos, spaghetti with homemade sauce, mac and cheese, haricovert string beans, broccoli, peas and carrots, spinach, roast or mashed potatoes or rice fills the air for our fresh lunch. Always using healthy olive oil in his cooking. Your stomach grumbles and you wish you were one of the children. Each week Jeff prepares fresh protein delivered by our butcher, and fresh produce handpicked from Fairway including fresh fruit for snack. He watches all nut (free), salt, sugar, and fat content, and still we feel we are in a 3 star restaurant. Don’t worry if you are a vegetarian or vegan, Jeff will make you a wonderful meal. He delights the children with his food and personality, and makes parents happy knowing they don’t have to cook and their children eat so well. Perhaps the one problem arises at night when they tell you your food is not as good as Jeffs’. Jeff has traveled all over the world cooking in exotic places, but has been most happy at the Red Balloon.
He’s been cooking at The Red balloon for twelve years now, sautéing, roasting, and baking for the kids. Prior to landing here he worked in restaurants and hotels domestically in New York (primarily), Vermont, and California, as well as a lengthy stint of artisan bread baking in Boise. Abroad he’s worked as a chef in Portugal, Morocco, Israel, Mongolia, and Vietnam.
Additionally, he spent many years testing and developing gluten-free baked goods and cuisines, and is able to cater to any child’s food allergy brought to our attention.