Chef Carlo Berdahn and his wife Danielle together co-own the picturesque bistros. 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 settings provide the perfect backdrop for the luscious Mediterranean cuisine that is served there.
MEET THE TEAM
and how Yella came to be
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.
WE LOVE LOCAL!
Our partners are proud local businesses
BOSTON HILL FARM
Located just a few miles away in North Andover, Boston Hill Farm does it all: beautiful produce picked daily at the peak of freshness, farm fresh eggs, and decadent honey. We love reaping the benefits of their bountiful selection in our dishes.
Fresh, high quality produce plays such an important role in our cuisine, and we love having year-round access to local greens & herbs. Meryl & Neadson’s nutritious & flavorful hydroponic produce helps us to integrate native ingredients into our dishes while at the same time supporting local farmers.
Family owned businesses have a special place in our heart, and Dolce Freddo is no exception. Their award winning gelato satisfies the sweetest of sweet tooths.
Nothing completes a dining table better than a beautiful, thoughtfully designed floral arrangement. We relish in the custom centerpieces from Sandra and her dedicated team who have been local for over 25 years.
OZ WINE COMPANY
Champions of small farming families who carefully tend their vines, Oz Wine Company distributes a unique portfolio of organic, biodynamic & sustainable wines. Their wines of distinction and character make thoughtful additions to our collection.
Carrying a full craft beer portfolio, Seaboard Products fulfills our love for serving local beer at Yella. With favorites like the Bad Martha Island IPA from Martha’s Vineyard, to the Finestkind IPA from Vermont, we are always excited to add unique New England selections to our list.
We carry on this spirit of New England independence and gritty determination by dedicating ourselves to making only the finest rums possible through our uncompromising adherence to the use of best ingredients and best practices..
Intershell offers only wild caught, all natural shellfish and seafood of the highest quality, from Gloucester Fishermen.
Providing extensive tea programs to over 800 cafes, restaurants, and other businesses around New England and the U.S.
The Original George’s Bakery in Methuen, MA makes and distributes authentic international cuisine, offering high quality, fresh and classic flavor profiles that have become too rare in modern times. George’s Bakery products are always baked fresh. Our vast selection of Mediterranean and Middle Eastern foods will bring back cherished memories to the old, and inspiration to the young.
RYAN & WOOD
Ryan & Wood Distilleries produces small batch spirits in Gloucester, MA. Our spirits are made the old-fashioned way in our copper pot and column still, fit for hard-working locals and world travelers alike.
DONAHUE BROTHER'S COFFEE
Their coffees are produced specifically by their world class coffee roasters. With rich, full-bodied flavor and aroma you can expect top quality coffee with Donahue Brother's Coffee wide selection.
Woodworker Scott Kelley and his shop, K Modern are the magicians behind our incredible wood tables at both of our locations. Check him out on IG.
DEANOS'S PASTA SHOP
Deano's Pasta Shop are fourth generation local pasta makers in Somerville, MA and happen to be one of the oldest fresh pasta companies in the country as they have been making artisan noodles, raviolis, and sauces since 1947.
Charitable giving is something that Yella has been committed to since the day we opened. Thank you to all of our loyal customers for helping us build a business that has the opportunity to give back. Because of your support we are able to pay it forward to those in need. Having a small business that gives back to the community to make it a better place is of the utmost importance to us and we are so grateful to be able to work with the following inspiring and amazing organizations and professionals.
Some other organizations close to our hearts that we love to support include:
PEABODY ESSEX MUSEUM
TRUSTEES OF RESERVATIONS
MEMORIAL HALL LIBRAR
NORTHSHORE CIVIC BALLET
HABITAT FOR HUMANITY
RUN FOR THE TROOPS
EARLY CHILDHOOD EDUCATION
& LOCAL SCHOOLS
MERRIMACK VALLEY FOOD BANK
NEIGHBORS IN NEED
JOHN ESTRELLA FOUNDATION FOR CANCER RESEARCH