TV star Chef Yohanis has traveled around the world to learn the best of European and North American professional kitchens.
His education and culture allowed him to combine and Shape “Chef Yohanis Qegnet”, a Culinary & Lifestyle Show that has gained popularity in a significantly short amount of time.
Yohanis is also shaping the future of Antica, a fourteen years successful family owned restaurant a 21 hectare farm and their up-coming first hotel.
Ethiopian born Yohanis Gebreyesus Hailemariam, was brought up in Addis-Ababa.
Fascinated with Ethiopia traditional food and ceremonies, he became, since early age very sensitive to the smell the mixture of spices his mother uses for her unique “family legacy recipe” for Ethiopian clarified butter.
Growing up in an authentic Ethiopian family, his education in the hotel management & culinary arts and hands-on experience both in the southern beaches cities of California (U.S.A) and the capital city of food Lyon (FRANCE), Chef Yohanis has developed a purpose-driven passion for fine-dining, global culinary technics and sourcing of quality products among the limitless variety that the global cuisine has to offer.
Chef Yohanis has hence embraced the mission to put his passion, experience and know-how at the service of globally spreading the benefits of Ethiopia’s unique “Terroirs” and making it claim its rightful place alongside the French gastronomy as satisfying UNESCOs’ criteria for “Intangible Cultural Heritage of Humanity”.
Although Ethiopian cuisine continues to gain attention from foodies across the globe, few of its native cooks have yet achieved culinary star status.
There’s Ethiopian-Swedish megachef Marcus Samuelsson, but what about those seeking to elevate dishes of their homeland?
That’s exactly the mission that’s driving Yohanis Gebreyesus Hailemariam,an Addis Ababa–raised chef with vast ambitions and a talent for media.
Chef Yohanis was raised in Ethiopia and later traveled to California, USA, and Lyon, France, to study cooking.
After returning to Addis several years ago, he launched into numerous ventures, including serving as the head chef of local restaurant Antica and hosting a popular television show on the EBS network.
Yohanis is passionate about finding new ways to use traditional Ethiopian ingredients, such as making Parisian-style desserts from teff, the grain that is used to make the highland staple injera.
He also launched a line of spice products and has been featured on CNN, BBC World Service and several other international media outlets.
According to his website, Chef Yohanis’ goal is to develop a “mission-driven healthy lifestyle brand that will celebrate Ethiopia’s unique “terroirs” and make the health benefits of Ethiopian food globally available.
Toward that end, Chef Yohanis recently partnered with Ethiopian Airlines to offer consultative services to our award-winning catering department.
His introduction to the dishes being served in Ethiopia Airlines business class can be found on the first page of the Cloud Nine Menu.