“I spent 3 months in Jakarta, Indonesia for the restaurant’s opening and it was the most humble, soul-searching experience of my career.”
Prior to Hakkasan Group, Yannick Augy earned his education at the Culinary School Culinary School Jacques Cœur – Bourges – France, specializing in “Culinary Genius and Arts” and completed a Master in Hospitality Management and Tourism Accounting from the University of Angers. While studying, he trained as a Demi-Chef at the Michelin-starred Le Clos des Sens. Afterwards, Yannick relocated to Las Vegas and worked for MGM Grand Hotel & Casino as the Food & Beverage International Management Associate Trainee. From there, he served multiple management roles, including with Michelin-star L’Atelier de Joël Robuchon. Yannick eventually joined the Hakkasan Group team in 2012 as the Assistant General Manager and was a part of the team to debut Hakkasan Las Vegas inside MGM Grand Hotel & Casino.
Yannick has been with the company for seven years and has had incredible experiences that helped shape him both professionally and personally. One of the most humble and rewarding experiences he’s had was spending three months in Jakarta, Indonesia to help with the restaurant’s opening.
Q: What originally attracted you to Hakkasan Group?
A: When I worked in London in 2006, I had the pleasure to enjoy dinner at Hakkasan Hanway Place as a guest. I fell in love with the design and atmosphere. It was eye opening for me since it was my first Michelin star Chinese restaurant experience. I was approached in 2012 by a member of the former executive team to join Hakkasan Group as the company because they were expanding to Las Vegas with the opening of Hakkasan restaurant at the MGM Grand and Hakkasan Nightclub. It was exciting and the right thing to do for my professional career.
Q: Why do you like working at Hakkasan Group?
A: Because we are a team of global experts in our fields. We do not compromise quality and we strive to provide the best possible experience for our guests by always challenging our current standards, achievements and successes. You can be a server, cook, barista, manager, director or a vice president; the ultimate goal is guest satisfaction, loyalty and engagement.
Q: What is your favorite Hakkasan Group venue and why?
A: Hakkasan Las Vegas restaurant – it holds a dear place in my heart. I joined Hakkasan Group in August 2012 when Hakkasan at MGM Grand was under construction. It was an amazing experience to see the structural skeleton of the venue become day after day what it is today. This venue made me who I am today, thanks to everyone with has been working with me in the past seven years.
Q:What is your most memorable Hakkasan Group moment? A: My most memorable moment was probably meeting Amy Adams at the restaurant. She was the most approachable, humble and friendly celebrity I encountered when working at Hakkasan restaurant. Amy is my top moment but not far behind includes Kelly Rowland and Christina Aguilera.