Yves Carreau, Chef Proprietor
Executive Chef/Owner Yves Carreau was born and raised in Lyon, France where he
later graduated from the highly acclaimed Thonon Les Bains Culinary Institute in
1978. Yves’ apprenticeship was in the French West Indies, known for Caribbean
cooking with a strong French influence. From there, he moved to the United States
and established himself in Los Angeles, California, where he worked at the famed
“La Serre” restaurant in Studio City.
Yves is currently the proprietor of three other restaurants; Sonoma Grille, a California
wine restaurant, Talra, in Baltimore.which is similar in concept to Seviche and has
received many accolades for its unique atmosphere and authentic menu, and NOLA
on the Square, a New Orleans Jazz Brasserie located on Market Square, that features
a Nouveau Creole menu. Yves was recently named 2007 Restaurateur of the Year by
the Pennsylvania Restaurant Association.
With Seviche, Yves now brings his worldly sophistication to Downtown Pittsburgh.
“With Pittsburgh’s hunger for culture and fine cuisine, it is with much excitement that
we offer this unique dining experience.”
Executive Chef/Owner Yves Carreau was born and raised in Lyon, France where he
later graduated from the highly acclaimed Thonon Les Bains Culinary Institute in
1978. Yves’ apprenticeship was in the French West Indies, known for Caribbean
cooking with a strong French influence. From there, he moved to the United States
and established himself in Los Angeles, California, where he worked at the famed
“La Serre” restaurant in Studio City.
Yves is currently the proprietor of three other restaurants; Sonoma Grille, a California
wine restaurant, Talra, in Baltimore.which is similar in concept to Seviche and has
received many accolades for its unique atmosphere and authentic menu, and NOLA
on the Square, a New Orleans Jazz Brasserie located on Market Square, that features
a Nouveau Creole menu. Yves was recently named 2007 Restaurateur of the Year by
the Pennsylvania Restaurant Association.
With Seviche, Yves now brings his worldly sophistication to Downtown Pittsburgh.
“With Pittsburgh’s hunger for culture and fine cuisine, it is with much excitement that
we offer this unique dining experience.”
930 Penn Avenue
Pittsburgh PA 15222
412-697-3120
info@seviche.com
Executive Chef:
Max Scribner
General Manager:
Jeffrey Caulkins
Cuisine:
Nuevo Latino Bistro
Neighborhood:
Downtown
Hours of Operation:
Payment Options:
Visa, Mastercard, AMEX, Diners Club, Discover
Dress Code:
Casual
Reservations:
Seviche is now taking reservations for all size
parties on all nights and reservations can be
made via telephone @ 412-697-3120 or at
info@seviche.com
Smoking Preferences:
Non-smoking
To plan an event at Seviche contact Jackie at
Jackie@bigygroup.com
Pittsburgh PA 15222
412-697-3120
info@seviche.com
Executive Chef:
Max Scribner
General Manager:
Jeffrey Caulkins
Cuisine:
Nuevo Latino Bistro
Neighborhood:
Downtown
Hours of Operation:
- Monday through Thursday , 5PM - 12AM
- Friday & Saturdays. 5PM - 1AM
Payment Options:
Visa, Mastercard, AMEX, Diners Club, Discover
Dress Code:
Casual
Reservations:
Seviche is now taking reservations for all size
parties on all nights and reservations can be
made via telephone @ 412-697-3120 or at
info@seviche.com
Smoking Preferences:
Non-smoking
To plan an event at Seviche contact Jackie at
Jackie@bigygroup.com
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Jeff , General Manager
Chef Jeff entered the culinary world in his hometown of Albany, New York. He started
working in the front of the house at a local chain restaurant, both as a bartender and a
server. During the ‘slower’ months, he spent time in the kitchen, where he discovered
his passion and natural knack for cooking.
Soon, though, the lure of the warm sunshine had him heading to Pittsburgh - well,
maybe it was the California sun at the Sonoma Grille. While attending the PA Culinary
Institute, Chef Jeff began working at the Sonoma Grille as a sauté cook. He loved the
restaurant and the restaurant loved him, as he quickly moved up the ranks to
Executive Sous Chef. Recognizing Jeff’s talent and dedication, Chef Yves Carreau
designated him as Executive Chef at Seviche. His flair for flavor and creativity are
evident on the Seviche menu and are inspired by his surroundings , “I love the
ambiance and attitude of Seviche when I walk into work every day…the energy and
abundance of character really set the stage for great food and great service.”
Chef Jeff entered the culinary world in his hometown of Albany, New York. He started
working in the front of the house at a local chain restaurant, both as a bartender and a
server. During the ‘slower’ months, he spent time in the kitchen, where he discovered
his passion and natural knack for cooking.
Soon, though, the lure of the warm sunshine had him heading to Pittsburgh - well,
maybe it was the California sun at the Sonoma Grille. While attending the PA Culinary
Institute, Chef Jeff began working at the Sonoma Grille as a sauté cook. He loved the
restaurant and the restaurant loved him, as he quickly moved up the ranks to
Executive Sous Chef. Recognizing Jeff’s talent and dedication, Chef Yves Carreau
designated him as Executive Chef at Seviche. His flair for flavor and creativity are
evident on the Seviche menu and are inspired by his surroundings , “I love the
ambiance and attitude of Seviche when I walk into work every day…the energy and
abundance of character really set the stage for great food and great service.”