For this iteration, we are thrilled to be In the Kitchen with Celine Yousefzadeh, founder of CY Kitchen & CYK Caviar. Inspired by a summer day in Portofino—bright orange yolks, rich olive oil, aromatic saffron, and a farmers market stroll—CY Kitchen embodies this essence. On this first day of August, we’re excited to share Celine’s PORTA picks and her delicious yet simple caviar soft-boiled eggs recipe.
Celine has been cooking for as long as she can remember. What began as a necessity in a large family has grown into a deep passion for all things food. Inspired by Italian and Persian cultures, she loves a generous spread, thoughtful presentation, and a “Trust Your Palate” approach to measurements. At PORTA, we share her dedication to abundance and simplicity, as well as the joy, creativity, and enthusiasm she brings to the table.
Q&A
When did you know you wanted to be a chef?
I don’t consider myself a chef, but rather a "trained by my grandma cook." I’ve been obsessed with food since childhood, watching the Food Network and pretending to be on Iron Chef with my siblings. Although I went to business school and worked in tech and investing, my heart has always been with food.
What do you consider essential in the kitchen? What is unnecessary?
A comfortable set of pots and pans and great spatulas are essential for me. I can live without sous vide machines and other fancy gadgets.
What’s your favorite restaurant?
The River Cafe in London is one of my favorites. It’s simple, direct, and filled with Italian love.
