Chef Yann Barraud was born in Lucon in the Vendee region of France. Coming from a family of chefs, Chef Barraud wanted to follow in the trade and studied cuisine at the Ecole d'Arts Culinaires in Saumur, France. After graduating in 1988, he acquired experience in hotels and restaurants, including the Parisian two Michelin star restaurant,Laurent, where he worked as Chef de Partie.
In 1992 he moved to London to work as sous-chef at the one Michelin star restaurant, Le Souffle located in the Hotel Inter-Continental. Chef Barraud then moved to La Belle Epoque where he was Head Chef of three restaurants.
Next, Chef Barraud became Executive Chef at London's The House of Albert Roux There, he was responsible for both the cuisine and pastry brigades as well as consulting for Albert Roux. Chef Barraud was the first French chef to work in a three Michelin star restaurant in England.
In 2000, Chef Barraud joined the Le Cordon Bleu London team as Chef Instructor. In 2004, he was appointed Head Technical Chef. He has also taught at the Paris school and aboard Regent Seven Seas cruise ships.
Chef Barraud has served on juries for different culinary competitions. He has also represented Le Cordon Bleu in culinary festivals and fairs around the world including Monterrey (Mexico), Santiago, (Chile), Kuala Lumpur (Malaysia), Mumbai (India), and Jakarta (Indonesia). In addition, he has taught in San Jose (Costa Rica) and in the United States in Chicago, Illinois and Austin, Texas.