After graduating from L’Ecole Hotellière de Troyes, Yvonnick gained experience in Paris working for several Michelin Star restaurants, including La Cantine des Gourmets and Le Miraville.  He then decided to broaden his horizons by travelling to New York City to work alongside Daniel Boulud.  Other international ventures include the French Embassy in Slovenia.

Having come to the UK, Yvonnick embarked on working in a series of fine dining establishments such as La Fleur de Sel in West Sussex and L’Oranger in Mayfair, London.  In 2004 he then came to Morton’s as the Executive Sous-Chef, and was promoted to Executive Chef as of February 2006.