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The perfect gift for the home cook

Inspire the home cook in your life with online cooking classes taught by the world's greatest chefs.

Give a YesChef Gift Card now, starting at $90 $90

Gift an inspiring cooking education.

Inspire the home cook in your life with online cooking classes taught by the world's greatest chefs.

Give a YesChef Gift Card now, starting at $90 $90

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Holiday offer extended through Dec 31

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Stream exclusive content from the world’s best chefs

Gift unlimited access to an ever-growing library of exclusive classes taught by the world’s best chefs.

Best-ever gift for the cook in your life

Fast, easy and thoughtful.

Best-ever gift for the
cook in your life

Fast, easy and thoughtful.

How it works

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Choose your gift

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Giftee gets YesChef

Your Giftee receives their gift card and gets instant access to start enjoying YesChef.

You’ll receive an email gift card you can forward or print.

Your Giftee will redeem their gift and immediately get access to an ever-growing library of YesChef classes.

  Stream all classes on your phone, tablet or laptop
  Unlimited learning from an ever-growing library
  Unlock the secrets of the world’s best chefs

Unlimited Access anywhere, anytime.

Stream unlimited YESCHEF classes on your phone, tablet, and laptop.

"Great experience and so much fun! The world’s most famous chefs are accessible and very generous to share their knowledge and techniques."
Holly E.
Australia

YesChef makes it possible for anyone to
learn from the world's best chefs

Exclusive Classes

Learn how to cook like a chef at home. Take a culinary journey and discover the fundamentals, secrets and dishes of the most renowned chefs.

Guided Teachings

Cook alongside the chef with step-by-step lessons that teach you the techniques to creating delicious dishes and making magic in your kitchen.

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What students are loving

Michelle P.
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"I love the concept. As an ambitious home cook, I love to prepare restaurant-quality meals for my family and friends to enjoy."
Nicolas F.
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"Well done! Good explanations, good video quality, mouth-watering; perfect for the home cook"
Jannette R.
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"Signed up for a lifetime membership. I have always wanted to take cooking classes but I never imagined the cooking classes would be from such accomplished world-renowned chefs for a small amount of money."
Michael G.
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"Really good, clear and simple. This is great, worth every penny. I’m looking forward to using this regularly"
Champella H.
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"I'm excited by the opportunity to deepen my food knowledge by learning from a variety of acclaimed chefs who are masters of what they love"
Jannette R.
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"Great price. Great content. Great concept. Looking forward to many nights cooking the world's award-winning dishes with my husband."
Robin W.
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"So you just cannot go wrong with Chef Lee. His passion comes out in every word and every deliberate action of the execution of that recipe. The start to finish hands-on approach is superb and beautifully filmed by your amazing team."
Kim R.
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"I love it! Great filming and editing make the instructions easy to follow and understand. This will definitely help me to up my game in the kitchen."
Previous
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CHEF NANCY SILVERTON​
IN PURSUIT OF DELICIOUS
Chef Edward Lee
BUTTERMILK, SMOKE AND SOUL
Chef José Andrés
SHARING YOUR LOVE THROUGH FOOD
Chef Dario Cecchini
CARNE: 250 YEARS OF TRADITION
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FAQ

NINA
COMPTON

TEACHES: WHERE CARIBBEAN MEETS CREOLE: A DEEP DIVE INTO NOLA

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Nina Compton believes delicious meals aren’t about trends, shock value, or opulence – they’re about moments, memories and those who surround you at your table. In this class, she combines her deep knowledge, her classical training and her warmth of spirit to teach you all the insights behind the simple yet sophisticated cuisine that’s won her countless accolades.

Join her on a journey through the culinary capital of New Orleans, and back to her Carribean roots of St. Lucia to explore the depth and breadth of Creole cuisine. Emerge with a command over flavor and a deep understanding of the traditions that inform Nola’s fascinating and complex corner of the culinary universe.

NARDA
LEPES

TEACHES: PLANT-BASED COOKING, WITH ARGENTINE ATTITUDE

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When Narda Lepes opened her plant-centric restaurant, Comedor, in the middle of the meat lover’s paradise of Buenos Aires, many Argentine traditionalists scratched their heads. But one by one, Narda won them over with her common sense approach to cooking, one that puts flavor at the forefront and lets seasonality and sustainability steal the show. In this class, learn to let intuition, rather than tradition, be your guide to cooking and nutrition. Narda teaches simple ideas and principles that will let you find freedom in the kitchen, while showing you the ingredients, techniques and producers that make up Argentina’s culinary culture. This is not a vegetarian or vegan class, it’s a celebration of the plant kingdom, seen through the eyes of an Argentine omnivore.

PIA LEÓN &
VIRGILIO MARTINEZ

TEACHES: BEYOND PERUVIAN CUISINE: FROM THE ANDES TO THE AMAZONIA

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In this special class– co-headlined by husband and wife– you’ll get a one-of-a-kind mind-meld between these two gastronomic geniuses. Explore the flavors, styles, and ingredients that have put Peruvian cuisine on the map, taught by Latin America’s foremost culinary experts. You’ll also get a closer look at Mater Iniciativa, the interdisciplinary research center led by Virgilio’s sister, Malena Martinez. Go on a journey with this special trio to visit their award-winning restaurants in Lima and Cusco, follow them into the Andes and the Amazon, and return to their home kitchens to learn the dishes most personal to them.

KWAME
ONWUACHI

TEACHES: THE AFRO-CARIBBEAN KITCHEN

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Through his food, Chef Onwuachi urges us to embrace the richness of African and Caribbean culture and cuisine that’s been lost, diluted and appropriated over the years. In this class, you’ll get a true taste of the Afro-Caribbean kitchen, his way, straight from the source. Think spicy, red jollof rice, and even more deeply flavored banga stew. Think “suya” skewers — a go-to staple of Nigerian street food — with tomato soubise dipping sauce. Think fragrant, floral Pepper Soup that warms the stomach and clears the sinuses. You’ll learn Nigeria’s version of a mother sauce, “obe ata”, a mix of aromatics that forms the base flavor of many dishes. Prepare for an immersive, flavorful joyride into the West African and Caribbean kitchen, with Kwame’s one-of-a-kind spins influenced by his Jamaican roots, his Creole-country upbringing, and his current life in the Bronx.

SEAN
BROCK

TEACHES: SOUTHERN ESSENTIALS AND EXPLORATIONS

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Shrimp & grits, chicken & dumplings, biscuits & gravy — these are the southern recipes and traditions that Sean Brock reimagined and raised to prominence in his iconic restaurants. In his class, you’ll learn these soulful classics, while also venturing into unexpected territory. In Sean Brock’s new town of Nashville, he’s discovering new ingredients, inspirations, and insights into Southern cuisine, and he’s teaching the flavors and dishes that are driving his culinary renaissance.

Asma
Khan

Teaches her North Indian Cuisine

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Asma Khan grew up taking the express train from Kalcutta to Darjeeling every summer with her family. It was an overnight journey spanning 500 kilometers and a handful of distinctive culinary regions, each rich with their own flavors and traditions.

In this class, we climb aboard with Asma to take the same nostalgic trip through West Bengal, discovering the incredible dishes and recipes unique to each stop along the way.

Chris
Bianco

TEACHES: Pizza, Pasta and food I love

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Chris Bianco, author of “Pizza, Pasta & Other Food I Like”, has lived behind a wood-burning oven for the better part of thirty years. His impeccable pies – with crusts as fine as bakery bread and world-class ingredients as toppings – are all the evidence you need of his lifelong obsession.

In this class, you’ll learn the recipes and fundamentals behind Chris’s signature pizzas, as well as strategies and techniques for translating his methods to the home kitchen. He’ll take you to northern California to visit his namesake organic tomato farm, Bianco DiNapoli, and explore Arizona’s little-known history as a supplier of the world’s best durum wheat.

A master of simplicity, Chris argues that good food is “about stopping when it’s enough” and he’ll teach you to trust your editing instincts on your way to the perfect pizza, pasta and produce.