Chef Carlo Berdahn and his wife Danielle together co-own the picturesque bistro. Chef Berdahn uses his culinary expertise to create classic, yet modern Mediterranean dishes that remain true to the hearty traditions of regional cooking; warm soups, dark lentils, subtle teasing spices, velvety risotto, crispy pan seared fish, succulent lamb and delectable desserts. Yella's warm, inviting and intimate setting provide the perfect backdrop for the luscious Mediterranean cuisine that is served there.

Chef Carlo Berdahn was born and raised in North Lebanon. From the time he was a child, he was destined to become a chef. His early culinary exposure was from his mother and the many feasts she would prepare for their large family. In this war torn country as everyone would come together, loving, laughing, and enjoying each other, Carlo realized the immense power that food had to bring people together. This inspired him to receive his degree in Hotel Management from the Lebanese University Al-Ab-Nader and to become a chef at the country's most prestigious hotel, The Intercontinental Beirut. At the Intercontinental, Carlo was classically trained in seven different cooking styles, including French, Italian, Middle Eastern and Thai.

In 2001 Carlo brought his culinary skills to the United States. He opened The Phonecia Cafe in Orleans, Massachusetts on Cape Cod. Combining his classic training and his own family traditions, Carlo created Mediterranean dishes that quickly caught the attention of the community and media alike.

After the sale of his restaurant in 2006 Carlo became a Chef for renowned catering company, The Catered Affair. During his time at The Catered Affair he executed culinary events for many notables including First Lady Laura Bush, Red Sox Owner John Henry and Senators Ted Kennedy and John Kerry.

But his passion for running his own restaurant never waned.  After meeting his wife Danielle at The Catered Affair,  Carlo was determined to combine their skills and create a unique and exciting new concept.  Carlo is now enjoying using his passion and world class cooking experience to craft Yella.

Danielle has always been passionate about food. At an early age she felt meals were the center piece of warmth, comfort and love. Every Sunday her Nana would cook for 29 grandchildren and knew each one's favorite dish! This special attention never went unnoticed by Danielle and she became aware of how food could make you feel taken care of. She believes memories are made around delicious dishes and sees food as a sensory experience that should be indulged wholeheartedly.

Danielle's passion for food, culture and adventure led her to study in Florence, Italy. She traveled throughout the country, took cooking classes, toured the wineries in Tuscany and dined in tucked away trattorias. Danielle reveled in the Italians cultural insistence on eating and drinking well and taking the time to enjoy the comfort of friends and family. After her stay in Italy, Danielle traveled to 10 other countries to experience their regional cuisines, wines and culture.

After graduating from Providence College with a Bachelor's Degree in Marketing and Finance Danielle took a position with the Four Seasons Hotel in Boston at their 5 star fine dining restaurant: Aujourd'hui. While at Aujourd'hui Danielle was extensively trained in food and beverage operations and she continued to strengthen her wine and food knowledge, learning from world renowned experts.

Danielle left The Four Seasons in 2006 to take a position as an event manager with esteemed catering company The Catered Affair. There Danielle executed events for up to 15,000 guests with vendors and staff of up to 300 at 200 separate venues. She managed hundreds of successful, high profile events for clients including President Bill Clinton, Magic Johnson and Patriots owner Robert Kraft.

Now enjoying the quaint town of Andover, Danielle is currently co-owner with husband Carlo Berdahn of Yella. Using her professional experience and passion for food, wine and culture Danielle runs this charming restaurant.