Who uses Yondu2018-09-28T09:41:33+00:00
Quique Dacosta

“I use Yondu to enhance the flavors of bases and also for quick-curing ingredients.”

Quique Dacosta

Chef at Quique Dacosta restaurant in Spain

Pascal Barbot

“Yondu is the equivalent of a seasoning for me. It’s a dressing in the kitchen.”

Pascal Barbot

Chef at L’Astrance in Paris

Junghun Park

“Yondu is a simple way to boost flavors and create great meals.”

Junghun Park

Chef at Atoboy

Flynn McGarry

“We love Yondu because we have lots of gluten free customers and it’s a great way to add depth of flavor without using gluten products.”

Flynn McCarry