Chef Yati at Yati's International Bistro

by Chef David  Darugh

What an exciting interview I had with Chef Yati Lang of Yati’s International Bistro in Franklin, Georgia.  Chef Yati is a native of Indonesia, and has traveled the world in her quest of new and interesting foods and recipes.

 When I arrived at the Bistro I met her husband Dr. Bert Lang, who talked to me about Chef Yati’s background.  She grew up on the island of Sumatra.  Her name, Yati, means “sunshine.” Her family name was Tala, which means brook or stream.  Her culinary inspiration comes from her mother who was from Amsterdam and from her Indonesian grandmother. As a young girl the two would take her into the rainforest to forage for herbs and wild foods. Together they shared with her European and Indonesian recipes using foraged ingredients.  With this wonderful heritage, Yati chose to major in restaurant management at the University of Singapore. 

Her first job was with the American Embassy – but not as a chef.  Next, she moved to the United States and worked for the Indonesian Consulate General in Houston, Texas. After several patient years she finally got her first opportunity as a chef in the United States with a Bennigan’s Restaurant in Houston.  Over the next 10 years she worked at a number of restaurants and traveled the world seeking new and unique foods, herbs and recipes.

In 1996 the Lang’s moved to Asheville, NC, where Dr. Lang worked to establish a new dental program.  They later moved to Silva, and expanded the dental practice to include Franklin. Year’s before, however, Dr. Lang promised Yati that one day he would help her establish her own restaurant. That finally happened in 2008 when together with her sons James, Allen and husband Bert they opened Yati’s International Bistro just south of Franklin, NC on Highway 441.

After getting this background information from her husband, Yati and younger son, James, arrived at the Bistro. The whole room lit up with her vivacious personality.  Chef Yati was genuinely excited about my visit and she spoke effusively about food and cooking.  It is her therapy, her passion and takes her to another world.  She passionately talked about food as her form of art and creativity, just like paint on a canvas. Cooking is also her embodiment of personal freedom. In Indonesia food is tied to politics, religion and history and there are very specific boundaries.  Here she is free to cook what she wants, as long as it is delicious and beautiful.

I was nearly as excited as Chef Yati.  I have talked to and interviewed too many chefs that look at cooking as an occupation, and in most cases it shows.  The Chefs that have passion, at least the ones that I have met (e.g. Michael Touhey, Craig Deihl, Sean Brock, Louis Osteen) make my taste buds tingle with anticipation, and then jump for joy with satisfaction.

But most of all what Chef Yati enjoys is people eating her food and loving it.  With that she tugged me into her kitchen.  While my camera and I snapped photos she and her son started grabbing pots and pans, fresh Ahi tuna, seaweed, Wasabi, red cabbage and several homemade sauces.  Within minutes they presented to me seared tuna salad that was a perfect fusion of Pacific rim cuisines. I was politely ushered to a beautiful table setting to sample the nearly instant preparation.  I would say my wow factor was off the scale.  This was some of the most exciting seared Tuna I have experienced, and very handsomely presented. And even better, Dr. Lang opened a bottle of Conundrum (how did he know this is one of my favorite wines, has he been spying on my Blog?).

But, the food did not stop there.  Soon arriving at my table was a bowl of homemade venison Chile.  The flavors were one standard deviation away from the comfort food we know as Chile and beans. Chef Yati’s version included the expected dose of southwest Chile powder, but it was taken to the next level with the inclusion of wild venison, lean ground ham, heirloom beans, Asian Chiles and a drizzle of sugarless chocolate.  It was garnished with fresh cilantro and crisp coconut ribbons. It was un-expectedly superb. Gayle will be sorry she missed this interview.

The Bistro is simple, intimate yet elegant. Dinner guests will enjoy fine linens. The open stainless steel kitchen is compact, immaculate and permits diners to view Chef Yati and her family as they prepare your meal.

Chef Yati’s inventive menu reflects a passion for fresh regional and organic ingredients of the highest quality.  You will see a number of familiar foods but with a creative twist (her Chile and beans) and a number of unique foods artfully cooked and presented.  Her style of cooking reflects the many places she has visited in her world travels, while paying homage to her mother and grandmother’s traditions.  Based on my visit, I would characterize Yati’s International Bistro as a high level culinary destination for people with an inquisitive pallet.  When you visit you will receive warm friendly service, an elegant fine dining experience and some wonderful international cuisine. As a committed foodie I am placing Yati’s on my list places to visit on a regular basis.  And, more importantly, after only one visit I claim Chef Yati as my friend.  What a warm creative woman with a very supportive wonderful family.  

Yati’s International Bistro

2726 Georgia Road (Highway 441 just South of Franklin)

Franklin, NC 28734-7335

Get Directions

(828) 349-9284

http://www.yatisbistro.com

Lunch: Thursday - Sunday 11:30 AM - 2:30PM 

Dinner: Thursday - Sunday 5:00PM - 9:00PM 

David  Darugh is co-owner of the Beechwood Inn, located in Clayton, GA. www.beechwoodinn.ws.  The inn includes a Wine Spectator Award of Excellence Restaurant that features fresh and local products.  David was the General Counsel of the American Wine Society from 1990 to 2001.