Liam Byres has been appointed as Chef de Cuisine at The Joseph, a Luxury Collection Hotel, Nashville

Byres works alongside Pastry Chef Janrich Amaro and Wine Manager Nicole Lee to lead Yolan’s culinary, pastry, and wine programs. Together, the trio builds on the restaurant’s reputation for meticulously crafted Italian cuisine, attentive hospitality, and an acclaimed wine program.

Raised in Dallas in a restaurant family, Byres discovered his passion for hospitality through his father, chef and restaurateur Tim Byres. He went on to build his career across Oklahoma City, Dallas, Nashville, and Seattle, developing his craft in kitchens including Nonesuch, Flora Street Cafe and Fauna under James Beard Award winner Stephan Pyles, and Homewood under acclaimed Dallas chef Matt McCallister.

Byres later served as Head Chef at Cry Wolf before relocating to Nashville, where he led the live-fire tasting menu concept Firebrand and served as Culinary Director and Executive Chef of Spanish tapas restaurant Lola. Most recently, he was Executive Chef of Seattle restaurants Eldr and Raccolto, earning recognition as a StarChefs Rising Star Chef for his ingredient-driven cooking and collaborative approach to leadership.

With the support of Verlord Laguatan, Chef and Beverage Director of The Joseph, Byres leads Yolan’s culinary team and guides the continued evolution of its menus. His approach pairs classic Italian techniques with seasonal produce sourced from farms throughout Tennessee and Kentucky, complemented by specialty ingredients from Italy. Mentorship also remains central to his leadership, fostering a collaborative culture grounded in curiosity, consistency, and craftsmanship.

Since joining Yolan’s pastry team in 2025, Janrich Amaro has brought a disciplined, technique-driven approach to Italian pastry. Amaro began his career in Hyatt banquet kitchens, where he developed a strong foundation in precision and large-scale production. At just 21 years old, he became Pastry Chef at Grand Hyatt Nashville, overseeing a seven-person team and the hotel’s comprehensive dessert program.

At Yolan, Amaro applies a contemporary perspective to classic Italian desserts, creating refined expressions of familiar flavors with an emphasis on balance, clarity, and artful presentation. His work complements Byres’ culinary vision while continuing Yolan’s longstanding commitment to pastry as an integral part of the restaurant’s overall dining experience. 

Leading Yolan’s wine program is Wine Manager Nicole Lee, a Certified Sommelier and WSET Level 2 professional whose background spans hospitality, service, and wine education. Originally from Gilbert, Arizona, Lee began her career as a bartender while attending college before developing her expertise at Omni Nashville Hotel and The Palm. She most recently spent six years at Kayne Prime, serving as both Service Captain and a member of the restaurant’s sommelier team.

Lee now oversees Yolan’s wine program, which features a collection of more than 430 selections, with particular strengths in Piemonte, Brunello di Montalcino, and Burgundy. Through thoughtful pairings and approachable guidance, she introduces guests to distinctive producers, regions, and perspectives while advancing Yolan’s Wine Spectator Best of Award of Excellence-winning program. Within the dining room, a glass-enclosed, temperature-controlled wine cellar showcases a portion of Yolan’s approximately 1,200-bottle inventory.  

Together, Byres, Amaro, and Lee bring their distinct expertise to Yolan’s culinary, pastry, and wine programs, united by a shared commitment to creativity, collaboration, and thoughtful hospitality.