Yeast Group

Yeast Group

Our Story

Our Brand

The Boulangerie — Bakery

The Bistro & The Bar à Vin

Our Team

Christophe Chatron-Michaud

Founder & Director

Christophe spans a 30 year career developing and operating high-end restaurants in Europe, and the USA. From Roger Verge to Louis Outhier, David Bouley, Jean-Georges Vongerichten, Daniel Boulud, Michael Mina, and Charlie Palmer, he conducted the early development phases and very successful operations of the flagship restaurants for all the above-mentioned Michelin star chefs.

In 2006 Christophe join venture with a unique Wine Bar group in New York while founding F&B Concept Development, a boutique, fully integrated consulting firm, which provides solutions to effectively take food and beverage venues to their next level of success. Along side with these current activities, Christophe is also strategic partner with Gray Kunz at Kunz Management, which runs Café Gray Deluxe at The Upper House in Hong Kong.

Over the past 4 years, Christophe launched Yeast Bistronomy in Kuala Lumpur, a very successful Boulangerie-Bistro & Bar à Vin, with a second branch, Yeast Café Mid Valley which opened in April 2015, and Fatto a Mano - Italian Kitchen, a brand new Italian restaurant concept in Bangsar, Kuala Lumpur. Yeast Atelier - Fabrication Artisanale, a French Bakery Production Laboratory located above Yeast Boulangerie-Bistro also opened it’s door in October 2014, to produce high-end breads, viennoiseries, patisseries and desserts for its restaurants, and the upcoming Kiosks Concepts.

Frank Denis Ruidavet

Executive Chef & Managing Partner

With an impressive culinary career that spans 35 years, Frank honed his skills and knowledge amongst the most prestigious Michelin-starred restaurants throughout France, New York City, London, Kuala Lumpur, the Maldives, the Middle East, Singapore and most recently The St Regis Bali.

His Career highlights include working alongside many internationally renowned restaurant owners and chefs including Jean Francois Issauthier of L’ Auberge de la Belle Route (2* Michelin), Pierre and Janie Gleize of La Bonne Étape (2* Michelin), Christian Bertrand, of Restaurant Bertrand in the affluent enclave of Greenwich, Connecticut and French chef Jean-Georges Vongerichten, one of New York City’s most esteemed culinary artists and restaurant owners.

Frank brings over 20 years culinary management experience to Yeast Bistronomy as Executive Chef and Director of Culinary of world’s most exclusive fine dining restaurants located in five-star hotels that include The Regent Four Seasons Kuala Lumpur, Four Seasons Resort Bali at Sayan, Four Seasons Resort Maldives at Kudaa Huraa, Four Seasons Hotel Singapore and Four Seasons Hotel Amman.