Chef Yossel Backman began his career as the son of Shluchim at the University of Maryland, cooking and spending many all-nighters with his mother, preparing food for hundreds of students and guests for shabbat and holidays. Afterwhich, moving to New York City to pursue his culinary career more professionally. There he held positions at Basil, Reserve Cut Steakhouse, and Barnea Bistro. Eventually moving back to Washington DC, Chef Yossel spearheaded the operations as head chef and manager of at the time, the one and only kosher Foodtruck, Brooklyn Sandwich Company.

From there, Chef Yossel spent some time interning at various prestigious award winning and Michelin starred restaurants. Zahav by Chef Michael Solomonov, Daniel by Chef Daniel Boulud, Nomad Hotel by Chef Daniel Humm, Aska by Chef Fredrik Berselius and more! An opportunity to move to Chicago where Chef Yossel, landed the opportunity to work as a Chef De Partie with the Alinea Restaurant Group, by Chef Grant Achatz for a year.

Coming back to NYC afterwards Chef Yossel accepted a 5 month stint at Restaurant Gem by Chef Flynn Mcgarry. After honing his craft Chef Yossel spent a year with Chef Sruli Subar, where he learnt the ins and outs of private cheffing around the globe, visiting Canada, Sri Lanka, Maldives and more!

After spending nearly 8 years honing his craft, Chef Yossel had the knowledge to launch YB Experience as a high end private chef service, bringing creative kosher culinary experiences to your home or whichever corner of the world your travels or vacations may take you! Whether a shabbat or holiday meal or a gourmet chefs 9 to 12 course tasting menu with unique wine pairings, we've got you covered!