DELPHINE COADIC

General Manager

Hailing from Nantes, France, Delphine Coadic brings more than two decades of experience in the food and beverage industry to her role as General Manager of Yolan, where she maintains the restaurant’s operations and fosters a strong team culture to ensure each guest receives Yolan’s hallmarked warm Italian hospitality.

Self-described as “born” into the food and beverage industry, Delphine’s passion for her work has been passed down from both her grandmother, who owned a restaurant, and her father, who was a captain at the St. Regis Hotel in New York City.

Prior to joining the team at Yolan, Delphine previously owned a French bistro in Manhattan for 15 years. She also served as the Director of Pool & Beach at the Delano Hotel in Miami, as well as the General Manager at the 1 Hotel South Beach Rooftop. When it comes to service and her role at Yolan, Delphine’s philosophy is simple: her job is to help foster the best experience for diners by delivering seamless service in a warm and friendly atmosphere.

SELIM Ülker

Head Sous Chef

Born and raised in Ankara, Turkey, Selim Ülker hails from a culture and family rooted in shared culinary experiences. A passion for hospitality was inspired by nights in his home kitchen learning tradition and technique from his mother, which fueled him to embark on a path that began at his culinary high school and took him to the kitchens of Istanbul’s most esteemed five-star hotels.

Upon traveling to the U.S., Ülker opened Nashville’s Edessa restaurant as chef-de-cuisine until he moved to Yolan, where he was promoted three times in one year to his current position as head sous chef. Outside of Yolan, you will find him studying history, food culture, and enjoying the area’s amazing national parks.

JEREMY DOBSON

Sous Chef

Originally from Canton, Georgia, Jeremy Dobson began his culinary journey on a permaculture farm in Mississippi, where he was inspired by a chef’s passion for cooking. His diverse experiences include working as a butcher’s apprentice in Northwest Indiana and holding chef positions at a ramen shop and Meraki Hospitality.

Since joining Yolan as a cook in November 2022, Jeremy has consistently strived for excellence, resulting in his rise through the kitchen ranks. Jeremy’s pursuit of perfection manifests in every aspect of his work – as well as on every plate at Yolan.

Abby wells

Pastry Chef

Born and raised in the small town of Clover, South Carolina, Pastry Chef Abby Wells first fell in love with food through cooking dinners with her family using ingredients from her mother’s garden. After studying art in high school and college, Abby combined her passion for art and love of the kitchen to receive her bachelor’s degree from Johnson & Wales University in Baking & Pastry Arts and Food Service Management.

Abby honed her craft in pastry kitchens throughout Charlotte, making her way to pastry sous chef of The Ballantyne Hotel where she met Chef Noelle Marchetti. In August 2020, Abby joined Noelle and moved to Nashville as part of the opening pastry team for The Joseph, where the duo has since created all pastry and desserts for the hotel, from intricate plated desserts for Yolan, to treats for The Joseph’s Espresso Bar, in room dining service, rooftop bar, weddings and banquets. Abby continues to draw inspiration from her earlier memories in the kitchen, crafting desserts that nod to stories of her childhood and artfully designed plates. Abby enjoys exploring Nashville and the surrounding areas, doing anything outdoors from hiking and hanging with her dogs, to farmer’s markets and gardening.

nOELLE MARCHETTI

Pastry Team

2023 James Beard Award Semifinalist, Outstanding Pastry Chef or Baker

Chef Noelle Marchetti launched the property-wide pastry program at The Joseph, a Luxury Collection Hotel, Nashville, including creations for refined Italian restaurant, Yolan; rooftop bar, Denim; the Espresso Bar; in-room dining; weddings; and banquets. She constantly pushes the envelope, developing unique and daring desserts that are always beautifully plated and rich in flavor, showcasing the finest in-season ingredients. Chef Marchetti also created the famed focaccia recipe, a highlight of Yolan’s tableside bread service.

Marchetti began her career at Montage Deer Valley in Park City, Utah, where she immediately fell in love with the hotel industry. She then moved east and spent five years leading the pastry program at the Ballantyne Hotel and Lodge in Charlotte, North Carolina, before joining the team at The Joseph.

Marchetti grew up in the Hudson Valley in Kingston, New York where she was surrounded by fresh local food. She spent her younger days baking in the kitchen with her grandfather. She attended The Culinary Institute of America in Hyde Park, where she graduated with Magna Cum Laude honors in pastry and baking. Marchetti currently resides in Nashville with her husband Dan, their newborn daughter, and their dogs, Hoover and Hattie.