Chef Yuri Szarzewski

Kristine LeonGuerreroFeatured Chefs

Yuri Szarzewski, a French chef based in America, currently holds the position of Executive Chef and co-owner at Partage in Las Vegas, Nevada. With a culinary career starting in 2005, Yuri’s journey began in Beziers, South of France, where he commenced his professional endeavors at the age of 17 as an Apprentice Chef at “L’Ambassade” restaurant under Chef Patrick Orly. Over the years, Yuri garnered valuable experience working in renowned Michelin-starred restaurants in France, including Le Bristol, Palace George V, and Palace Shangrila, honing his skills and refining his culinary expertise.

Yuri’s passion for cooking is deeply rooted in his childhood memories of cooking with his mother and experiencing the joy that food brings to people’s lives. Inspired by his admiration for Michelin Star Chefs, Yuri embarked on a journey to pursue his dream of becoming a chef and creating unique culinary experiences for his patrons. With a commitment to utilizing fresh, seasonal ingredients sourced from local farmers’ markets, Yuri’s cooking style is heavily influenced by Mediterranean flavors and products, reflecting the values instilled in him during his upbringing.

Yuri’s dedication to his craft extends to his leadership philosophy, emphasizing discipline, organization, and teamwork within his culinary team. Described by colleagues as a demanding yet fair Chef, Yuri continuously strives for culinary excellence and innovation, evident in his participation and success in culinary competitions such as CHOPPED and Beat Bobby Flay. Beyond professional achievements, Yuri finds fulfillment in his personal life, cherishing his role as a husband and father to a four-month-old son. Reflecting on his journey, Yuri takes pride in accomplishing his childhood dreams and aspires to pass down the values of respect, strength, and perseverance to future generations, ensuring a legacy of culinary excellence and personal fulfillment.

Learn More About Chef Yuri Szarzewski

1. When did you realize you wanted to become a chef?
At the age of 17, I discovered my passion for cooking while watching a culinary TV show called “Oui Chef,” which sparked a deep desire to pursue a career as a chef. This love for cooking was nurtured by the special moments shared with my mother in the kitchen, where I found joy in preparing and enjoying delicious meals together. Despite facing challenges, such as tough times for my family, I always returned home from school to find the comfort of good food on the table, a testament to the importance of culinary delights in our lives. As a child growing up in the south of France, I treasured moments spent fishing in the rivers and sea, surrounded by the breathtaking beauty of the Mediterranean. The excitement of catching trout, Daurades, and Loups de Mer, coupled with the shared experiences with friends and family, created cherished memories that continue to bring me joy, reminiscent of carefree days spent by the water.

2. What are your culinary education background and experiences?
I hail from Beziers, a picturesque town in the South of France, where I embarked on my culinary journey at the age of 17 as an Apprentice Chef at “L’Ambassade” restaurant under the tutelage of Chef Patrick Orly. At that time, “L’Ambassade” was the sole Michelin-starred establishment in town, setting the stage for my professional growth. My passion for the culinary arts led me to pursue further education at Restaurant School, where I dedicated four years to honing my craft and earning two professional degrees. Alongside my formal training, I immersed myself in various culinary competitions and gained valuable experience working in top-rated Michelin restaurants, progressively ascending from one-starred establishments to prestigious three-starred venues. These formative experiences laid the foundation for my eventual career as a chef, shaping my skills and passion for haute cuisine.

3. How do you describe your overall cooking philosophy (seafood related)?
As a French chef, I believe in celebrating the bounty of fresh, seasonal ingredients, particularly when it comes to seafood. My culinary philosophy centers on sourcing the finest fish and vibrant vegetables directly from local farmers, ensuring that each ingredient is of the highest quality. I take pride in working with succulent chicken raised with care, as these elements form the foundation of my culinary creations. Join me on a gastronomic journey where every bite tells a story of quality, passion, and the essence of the season, inviting you to savor the flavors of exceptional ingredients crafted with dedication and artistry.

4. What is the most important thing you look for when purchasing seafood i.e. consistency, quality, local, etc.? Why?
As a chef, my primary focus when purchasing seafood is on ensuring freshness and exceptional quality. The origin, sourcing practices, and methods of raising the fish all play crucial roles in determining the taste and texture of the final dish. While I have a preference for wild-caught seafood, I acknowledge the challenges of sourcing rare fish in Vegas. Nevertheless, I am dedicated to sourcing top-notch varieties such as John Dory, Loup de Mer, Sole, King Salmon, and Bluefin Tuna. Each selection reflects my commitment to excellence and my unwavering respect for the finest ingredients, ensuring that every plate I serve embodies the highest standards of culinary craftsmanship.

5. What are some of your favorite seafood items on your current menu? Why?
As a chef who updates the menu monthly to incorporate seasonal, fresh proteins, I have a variety of favorite seafood items that I enjoy featuring. Personally, I have a preference for seafood with white, fine, and firm flesh.

6. We’d love to know more about your favorite seafood. What do you enjoy cooking at home and professionally?
As a French chef from the south of France, I have a deep appreciation for vibrant vegetables and fresh sauces. One of my favorite seafood dishes to prepare, both at home and professionally, is Rouget served with sunny vegetables and a vierge sauce crafted from exquisite Provence olive oil. The delicate flesh of Rouget presents a challenge to procure in Vegas due to its fragility and the difficulty of transportation, but its exceptional flavor and texture make it a truly indulgent culinary experience.

7. What do you like about Santa Monica Seafood’s product and service?
Santa Monica Seafood is my go-to for fantastic provisions, especially here in Las Vegas. They make whipping up culinary wonders a breeze, offering an extensive selection of the finest quality goods available in the Nevada market. The seamless communication with the management, Todd, my rep in particular, is not just an excellent vendor but a passionate soul, making collaboration a delight. Working with Santa Monica Seafood is not just a business transaction; it’s a partnership fueled by quality and genuine enthusiasm.

3839 Spring Mountain Road
Las Vegas, NV 89102
(702) 582-5852