FEATURED CHEFS
Featured Chef - YAMIR PÉREZ
Chef Yamir Pérez is a dessert disruptor with a savory soul—an artist who treats every plate as both a canvas and a conversation. Featured on Pacific Coast Palate for his singular culinary voice, he’s known for crafting “edible art” that feels as unforgettable as it tastes.
Working at the intersection of pastry and savory, Yamir is guided by one core belief: food should seduce the senses. He’s as likely to brush a plate with the scent of Arabian jasmine or vanilla as he is to layer textures of ganache, mousse, and delicate sponge. Whether it’s a slice of cake draped in silky chocolate, a cracked-open chocolate mousse blood orange eaten with your hands, or a tiny confection savored slowly at afternoon tea, his creations are designed to pull guests into the moment.
A “SWALTY” Signature Style
Yamir’s cuisine is defined by what he calls a “SWALTY” approach—an elevated blend of sweet and salty that blurs the boundary between dessert and savory. He brings spices, aromatics, and techniques traditionally used in pastry into savory dishes, creating flavor pairings that surprise without overwhelming.
It might begin with the faint, unexpected scent of vanilla or Arabian jasmine brushed onto the plate of a giant prawn dish, referencing a flavor that will appear later in the bite. From first glance to final taste, his dishes are meant to challenge, awaken, and quietly expand the palate.
As he describes it:
“Your experience will start by slowly recognizing the scented whispers of unexpected spices that are supporting the main ingredients, while your sight discovers miniature treasures that will soon enter your mouth. I call them ‘stealth dishes.’”
Mousse Fruits
Orange chutney jam fills a petite mandarin enveloped in white vanilla mousse, encased in white chocolate and finished with natural citrus stems and leaves. A playful balance of bright, tangy, and creamy textures in every bite.
White chocolate pink lemon mousse filled with citrus and berry jam, encased in a white chocolate shell and finished with a lifelike tinted sheen. Bright, tangy notes meet silky sweetness in every bite.
White chocolate lime mousse filled with citrus jam, encased in a white chocolate shell and finished with a lifelike tinted sheen, is attached to natural citrus stems and leaves. Zesty and silky, it offers a bright, refreshing citrus bite.
An assorted fruit bowl designed for a spectacular, artful presentation, featuring tinted and textured white chocolate “fruits” filled with flavored mousse and a core of the real fruit they represent. Each piece is finished with a stem, leaf, and lickable extract.
Pastry as Seduction
While his savory work is bold and thoughtful, Yamir’s roots as a pastry chef are equally, if not more, audacious. He sees dessert as the final emotional note of a meal—and treats it accordingly.
In his own words:
“The responsibility of a pastry chef should always be to make a dessert seductive, therefore serving you sex on a plate. If great, you will remember not only the initial glamoured effect but the constant nudging of wanting to have it again.”
This philosophy shows up in his desserts: visually stunning but never merely decorative, layered with textures, scents, and flavors that leave a lasting memory rather than just a fleeting sugar rush.
Experiences, Not Just Dishes
For intimate dinners, cocktail parties, or curated events, Yamir builds tasting menus that feel more like art installations than standard catering. Guests might move through a series of miniature “treasures” paired with orchestrated spirits, each bite designed to be discovered, not just consumed. His work often becomes a focal point of the event—talked about long after the last plate has been cleared.
Pies, Tarts, Breads & Pound Cakes
Acorn Pine Pound Cake layers ricotta sponge drenched in magnolia–pine tip syrup reduction and sprinkled with roasted pine nuts, evoking the freshness of an evergreen forest. A slightly crunchy, caramelized exterior gives way to a tender crumb that melts in your mouth.
A moist pistachio and lemon drop cake infused with a custom pumpkin-spice blend led by cardamom, then finished with a vanilla glaze, crystallized pistachios, and a dramatic white chocolate poppy.
This triple berry pie is topped with a shortbread cookie “convertible” crust that hides luscious layers of strawberries, raspberries, and blueberries beneath. A playful, dramatic reveal makes it a standout centerpiece at dessert time.
A rich triple-chocolate pound cake is drenched in a balsamic and cherry glaze with chocolate chunks and Luxardo cherry reduction, then finished with fresh lavender sugar, shaved chocolate, and a crown of Luxardo cherries. Decadent, aromatic, and deeply layered in flavor.
Noche Buena Menu
What People Say About Chef Yamir
Yamir’s clients span the worlds of art, design, real estate, luxury travel, and beyond—and their feedback paints a clear picture of his impact.
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Jenny Gil, Executive Director, Desert X (International Art Organization)
“Your confections are truly a piece of art, and we are so grateful to have worked with someone so aligned with what we do at Desert X. Our team and guests could not have been any more elated with your beautifully crafted contribution. It made for a special parting gift to end the evening.” -
John White, John White Real Estate Group, Palm Springs, CA
“We catered a client appreciation party for about 120 people and asked Yamir to come up with a selection of desserts. We were so impressed by the artistic creativity, the attention to detail, but most importantly, the taste! The crowd was so impressed with their creations. I would HIGHLY recommend him to anyone looking for that special dessert. They are amazing!” -
Victoria Starr, Luxury Travel Advisor, Escape Artist Travel, Palm Springs
Reflecting on a mountaintop picnic 9,000 feet above Palm Springs, she recalls:
“The view from 9,000 feet up was spectacular! What a gorgeous setting for a picnic. This, however, was no ordinary picnic, my friends!” -
Deborah Bishop, Art Consultant, Rancho Mirage
“It was a culinary masterpiece – delish and everyone loved it and U 2!” -
Kirt Mancuso, Ann Sacks, Beverly Hills, CA
“I ordered these spectacular cakes for a showroom event. They were gorgeous, more beautiful than I could imagine, and my clients, all designers, were amazed that anything so beautiful could be so full of flavor. The cakes were the talk of the event!” -
Barbara Taylor Designs, Palm Desert, CA
“If you are looking for that one-of-a-kind dessert for the very special occasion, call Yamir. He has an amazing imagination and it will be as beautiful as it is delicious.”
At Pacific Coast Palate, Chef Yamir Pérez stands out not just as a chef, but as a storyteller—someone who uses scent, texture, and flavor to create experiences that are intimate, bold, and impossible to forget.
Pies, Tarts, Breads & Pound Cakes
A lusciously creamy guava layer rests over vanilla bean cream, creating a smooth, tropical base. The tart is accentuated by a floating pastry “canoe” filled with raspberry sugar and edible blossoms for a striking visual and flavorful finish.
Gourd-shaped spiced cakes filled with seasonal warmth—think cardamom, vanilla bean, palm sugar, and more—instantly set the mood for the season. Finished in a white chocolate mirror glaze, they can be customized with fruit or spiced brown sugar fillings and bespoke colors.
Chunks of fresh strawberries and vanilla pound cake are smothered in a strawberry, cinnamon, and vanilla bean glaze, then crowned with roasted strawberries. A lush, romantic treat perfect for gifting or indulging yourself.
Jeweled Tart Ring layers shortbread, vanilla cake, violet jam, and Chantilly creams, all brushed with chocolate and sparkling sugar crystals. A ripple sugar disc crowned with two blackberries offers a playful prelude to the indulgent treat that follows.
Let Us Assist Your With Your Chef & Catering Needs
The Pacific Coast Palate would love to assist you with your full-service catering menu and event planning. Complete our scheduling form to provide details of your event so we can contact you and answer all of your questions.