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.
In 1984, Yves moved to Pittsburgh and was hired to manage the
kitchen at the Churchill Valley Country Club. Four years later, he
opened his own venture, Asiago, a French and Italian restaurant,
located in One Oxford Centre, downtown Pittsburgh.
Yves now brings his worldly sophistication to the Pittsburgh
Restaurant scene with both the Sonoma Grille and Seviche, a
Nuevo Latino Pittsburgh happy hour and tapas restaurant. The
Western Chapter of the Pennsylvania Restaurant Association
recently named Yves Carreau the 2007 Restaurateur of the Year.
In March 2011 Yves opened NOLA on the Square, a New
Orleans Jazz Brasserie located on Market Square, that features
a Nouveau Creole menu.
In addition to his culinary contribution, Yves also serves on the
Pittsburgh Mayor’s Economic Development Panel, making
another positive impact on the City of Pittsburgh.
yves@thesonomagrille.com
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.
In 1984, Yves moved to Pittsburgh and was hired to manage the
kitchen at the Churchill Valley Country Club. Four years later, he
opened his own venture, Asiago, a French and Italian restaurant,
located in One Oxford Centre, downtown Pittsburgh.
Yves now brings his worldly sophistication to the Pittsburgh
Restaurant scene with both the Sonoma Grille and Seviche, a
Nuevo Latino Pittsburgh happy hour and tapas restaurant. The
Western Chapter of the Pennsylvania Restaurant Association
recently named Yves Carreau the 2007 Restaurateur of the Year.
In March 2011 Yves opened NOLA on the Square, a New
Orleans Jazz Brasserie located on Market Square, that features
a Nouveau Creole menu.
In addition to his culinary contribution, Yves also serves on the
Pittsburgh Mayor’s Economic Development Panel, making
another positive impact on the City of Pittsburgh.
yves@thesonomagrille.com
Andrew Hebson
Executive Chef
Born in Miami, Florida, Andrew grew a strong
appreciation for fish early on in life, either by
spearing them or eating them. Eventually Andrew
Executive Chef
Born in Miami, Florida, Andrew grew a strong
appreciation for fish early on in life, either by
spearing them or eating them. Eventually Andrew
planted his roots in the South Hills of Pittsburgh just prior to
high school. It was then that he landed a job as a dish washer
and was forever ‘hooked’ on the restaurant industry.
After graduating, Andrew took advantage of an opportunity to
travel the country. Four years and many restaurants later,
Andrew pursued a culinary degree from the Pennsylvania
Culinary Institute. Immediately upon graduation, Andrew
completed an externship at Vail Resort in Colorado and then
returned to Pittsburgh to work as a Sous Chef at Bruschetta’s.
Andrew’s inspiration for cooking runs deep into his childhood
and family. First, growing up in Miami, he prides himself on his
vast knowledge of fish. Also, being raised in an Italian family,
Andrew’s Grandmother Mary had a strong influence on his then,
future chef aspirations. Now, Andrew successfully heads the
kitchen at Sonoma Grille.
andrew@thesonomagrille.com
high school. It was then that he landed a job as a dish washer
and was forever ‘hooked’ on the restaurant industry.
After graduating, Andrew took advantage of an opportunity to
travel the country. Four years and many restaurants later,
Andrew pursued a culinary degree from the Pennsylvania
Culinary Institute. Immediately upon graduation, Andrew
completed an externship at Vail Resort in Colorado and then
returned to Pittsburgh to work as a Sous Chef at Bruschetta’s.
Andrew’s inspiration for cooking runs deep into his childhood
and family. First, growing up in Miami, he prides himself on his
vast knowledge of fish. Also, being raised in an Italian family,
Andrew’s Grandmother Mary had a strong influence on his then,
future chef aspirations. Now, Andrew successfully heads the
kitchen at Sonoma Grille.
andrew@thesonomagrille.com
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