latin fusion kitchen

YEYÉ is a beautiful blend of latin flavors with cuisines from around the world

about us

YEYÉ is a new Latin fusion cloud kitchen concept by Chef Gerardo Viejo. After a decade of experience working with Four Seasons hotels, Chef Gerardo ventured out to create a concept that elevates the takeout experience.

a vibrant experience

At YEYÉ, we are dedicated to providing you with a unique Latin fusion takeout experience. Our concept is all about creating a restaurant-quality menu with food that will excite your senses. A high quality meal made fresh for you and served right at home.

consciously sourced & packaged

Everything from plating, dish choices, our sustainably sourced ingredients, or even our eco-friendly paper and bamboo packaging, has been carefully chosen to provide a sustainable and high quality takeout experience.

our food

ceviches

Enjoy a fresh and contemporary take on the traditional Peruvian-style Ceviche, served with a side of our house made root chips.

anticuchos

Our anticuchos are inspired by Peruvian street food. We handcraft our anticuchos and quick-sear them to perfection to bring out the best flavors.

bowls

Our build your own bowls give you a delicious and wholesome mix of ingredients to choose from for a meal that’s both healthy and satisfying.

arepas

Our mouth watering arepas are our take on a traditional Venezuelan dish. Not only can you grab one as a snack, but they also make a great, healthy lunch to go!

plant based

We offer a variety of vegan and vegetarian dishes, with twists on traditional Latin American cuisine. From vegan arepas, to salad bowls and much more, we have something for everyone.

chaufa

Chaufa rice is the perfect comfort food. We cook our rice over high heat to a golden brown color to add a perfect smoky flavor. We serve a traditional version with shrimp and a vegan option with tempeh.

our story

meet Chef Gerardo

“YEYÉ is born out of the need to express myself through food”

a creative outlet

I discovered my passion for cooking at a very young age.

Like many in Latin America, my first interactions with food and cooking came from my family, specifically my grandmother Isabel.

I knew back then that I wanted to be a chef, so I decided to attend Johnson & Wales University to pursue a career in Culinary Arts.

my culinary journey

My professional career started with Four Seasons Hotels where I worked pretty much every position there is in a kitchen.

For the next decade or so I dedicated my craft to serving high quality, innovative food in the many different outlets of the hotel.