Don Yamauchi: Palmetto Bluff Execetive Chef

We would like to announce that Don Yamaichi will be assuming the role of Executive Chef at Palmetto Bluff. A native of Chicago, Yamauchi is the product of a true melting pot. The son of a second-generation Japanese American father and Filipino mother, Yamauchi spent his childhood near the Loyola University campus on the North side. His interest in food came early, with the aromas and flavors of his mother’s cooking and the exotic flavors of Japanese cuisine from his father’s family—plus his own all-American love of fast food, a weakness for him to this day

At 11, Yamauchi moved with this family to Skokie, known for its large Jewish community. Living next door to a Rabbi and his family, young Yamauchi would often visit there to turn on the home’s stove and electrical appliances for the family on the Sabbath. Along the way, he learned the flavors of yet another cuisine. From fifth grade on, Yamauchi enrolled in all the home economics and cooking classes available to him.

After working in the fast food industry, he enrolled in Kendall Culinary College. Two years later, he got a job at the North Shore Hilton Hotel. His real training, however, started when he joined the staff at Carlos’ Restaurant, a highly successful four-star restaurant, where he worked under French Chef Roland Liccioni.

“It was definitely challenging,” he says, “trying to learn all the basics of fine French cooking while awakening to the flavor combinations in the French tradition.” When Liccioni left Carlos’ to take over Le Francais, Yamauchi moved on to Le Mikado, an innovative spot where he tried his culinary wings. He later returned to Carlos’ Restaurant as sous chef under Gabriel Viti. When Viti left, Yamauchi took over as Executive Chef, and he was named in the “Top Ten New Chefs in America” by Food & Wine Magazine.

In December 2020, Don along with his wife Cleta, Jeramie, and Debra Campana opened 400 Rabbits on 975 Rabbit Road, Sanibel Florida. It was a 250-seat Mexican-inspired menu. In September 2022, Hurricane Ian not only destroyed Sanibel but the restaurant as well.

Now, the Executive Chef at Palmetto Bluff, Don enjoys being on property enhacing the menus at all the restuarants. The culinary team focuses on providing Members with local meats and seafood. He works daily with Palmetto Bluff Farmer, Shane Rahn, and focuses on farm-to-table produce. This means Members get to indulge on fresh produce grown at the Farm on the Bluff.

Don gets to work along former Executive Chef, Rhy Waddington, who has now assumed the role of Director of Culinary and Events. Together they are transforming the culinary experience here at Palmetto Bluff.

“This place is truly magical,” Yamauchi explains, “I am proud to work at such a unique property that is one of a kind.”

DON’S CARRER HIGHLIGHTS

• Top Ten New Chefs in America by Food & Wine Magazine

• Top Five Rising Chefs in America award nominated by the James Beard Society

• Youngest 4-star chef in Chicago at that time

• Cooked for Paul Bocuse

• Cooked at the 2002 Salt Lake City, Utah, Winter Olympics, participating chefs were (Rocco Dispirito, Charles Dale, Don Yamauchi)

• Was on Great Chef’s of Chicago

• Cooked on the Food Network for Chef du Jour

• Was the Chef of Le Francais

• Gold Medal Winner at the 2002 Culinary Olympics

Last year, we started an annual initiative, our Employee Holiday Fund. Members will have the opportunity to contribute to this fund which will then be divided amongst all of the Palmetto Bluff associates and distributed before the holiday season.

Members often ask how they can help us attract and retain the best possible staff. As you know, a great team of associates is the lifeblood of any community. In addition to showing your appreciation to the staff when they provide outstanding service to you, the Holiday Fund is an additional opportunity to show your appreciation to all the ladies and gentlemen that make Palmetto Bluff such a special place.

Your contributions will be distributed to the Palmetto Bluff associates who do not participate in the annual company performance incentive bonus program. The gift amount is based on the employees’ status, full-time/part-time, and years of service.

The choice to contribute to this fund is entirely yours. There is absolutely no obligation to contribute. You may do so on the member website if you choose to contribute on the Make Payment page. Please note that your election is confidential.

On behalf of the entire Palmetto Bluff team, we thank you for your ongoing support and generosity.