Antoni Yelamos

chief creative director, Food Culture

Born in Barcelona, Spain, seasoned professional Antoni Yelamos boasts over 25 years of experience in the restaurant industry. He holds a Bachelor degree in hotel management as well as associate degrees in Sales and Marketing. Although his work in hospitality started early – cooking in restaurant kitchens and waiting tables as a teen, Yelamos truly began his entrepreneurial journey when he joined Paradis Restaurants where he developed the corporate sales team to become the biggest banquet and catering company in Spain. He was also part of the team that developed the first international franchised tapas restaurant concept in Spain. In 1991, Yelamos’ work with Paradis Restaurants brought him to the U.S. when he took over the direction of the NYC location. The budding professional soon relocated to Washington, D.C. to join then rising-star chef Jose Andres’ Think Food Group and opened Café Atlántico, to instant success. During his time there, Yelamos worked closely with the James Beard Award winning chef, becoming a business partner and being instrumental to the thriving and development of this dynamic restaurant group that has popularized the tapas/small plates concept throughout the US. His latest work at Think Food Group was the conceptualization of all the F&B services of SLS Hotel in Beverly Hills, which includes the Bazaar by Jose Andres. Yelamos made a move south to Miami as director of F&B at the Starwood run W South Beach hotel where he developed and operated all the F&B services for the hotel for KNR Restaurant Group. With the creation of FOOD CULTURE in 2010, and as founder and creative director, Yelamos brings all his know-how, experience and passion to restaurant development to work along with the most innovative forward thinking restaurant minds of the Country.