Yamashiro restaurant in Hollywood holds a special place in my heart. It is where my friends gave me my 25th birthday celebration. That was in the 90s’. After 27 years, I am back here not just to visit the iconic restaurant but to also meet star chef Vallerie Archer, more popularly known as Chef Vallerie, the first female executive chef for Yamashiro.
My son, my bestie, and I arrived a little early. It was the perfect time to take some photos for my Instagram. We also took some photos in front of the antique Buddha which is popular with guests. According to Discover Los Angeles, the Yamashiro Buddha now faces west as a sign of good luck and prosperity.
As soon as we were done with our photo-ops, we went back to the restaurant and waited for Chef Vallerie. The minute I sat, I received a text from her that she was running late. She was not late at all but she was gracious to let me know and I admire that. She was dressed in a chef double-breasted jacket embroidered with her name and title Executive Chef Yamashiro. We started chatting about our two-hour commute from San Clemente to Hollywood and she was very appreciative of our visit. When we arrived in the afternoon, the restaurant wasn’t open yet so we talked about stuff like our families (we both had sons of the same ages), the restaurant, how busy she is as an executive chef, and Hollywood and Filipino celebrities who visited the restaurant.
In spite of her success, Chef Vallerie is down-to-earth and personable. When I chatted with her, I felt I have known her forever. Chef Vallerie immigrated to the US when she was six years young following her parents who moved to the US first.
Get to know more about Chef Valerie with this Q&A blog. Find out how she got started, her role as an executive chef, her advice for working moms, and a lot more.
Ruchel: First of all, how does it feel to be the first female executive chef of one of the iconic restaurants not just in LA but in the country?
Chef Vallerie: It’s hard to explain how I feel. I still think this is all a dream, I’ll wake up one day in my home kitchen making dinner for my family. It’s a roller coaster of emotions. To be the first female executive chef to run such an iconic restaurant is crazy. I’m excited and at the same time terrified. I have big shoes to fill but every day I am grateful to be chosen.
Ruchel: Did you always want to be a chef? How did you start in the hospitality industry?
Chef Vallerie: I have always wanted to be a chef. I was after all born in my grandfather’s bakery. I always loved cooking and hosting. I was the one who would throw parties, volunteer myself at events. I even went as far as purchasing chef coats so I can feel like a chef, however, I never imagined I would make it a career let alone be a chef here at Yamashiro.
Ruchel: You’ve been featured in major publications as well as doing a lot of interviews. How does it feel now to be a celebrity?
Chef Vallerie: Celebrity? I don’t consider myself a celebrity not even close. I look at it as one lucky stay-at-home mom that gets to live out her dreams.
Ruchel: Celebs such as apl.de.ap, Cardi B., the Philippine concert queen Pops Fernandez, and Journey’s frontman Arnel Pineda were your customers. How was it like seeing these celebs in your restaurant?
Chef Vallerie: First of all these celebrities are people I used to watch on TV. I would dream of meeting them and here I am face to face and hosting them. I’m composed on the outside but on the inside I have the fangirl moment screaming, jumping up and down saying OMG OMG OMG.
Ruchel: How would you describe your role as an executive chef in a historic restaurant?
Chef Vallerie: My role as an executive chef at Yamashiro is merely more than just a chef. I am a mom, a mentor, a trainer, a friend. Yamashiro is my home away from home. My husband took me here on our first date. Yamashiro holds a special place in my heart, my love story began here and my career began here.
Ruchel: What makes Yamashiro unique?
Chef Vallerie: What makes Yamashiro unique is its location. It sits on top of Hollywood hills overlooking not just Hollywood but LA. It has so much history. Everyone knows Yamashiro. When I meet guests, I hear stories of how couples got engaged here, came on their first date, or got married here. It’s more than just a restaurant. It’s a part of history for Los Angeles.
Ruchel: Who do you admire most in the industry – one who inspires you professionally?
Chef Vallerie: There is no one particular person that I admire most in the industry but I admire every single chef and aspiring chef. During Covid, I was able to see how dedicated everyone has been in our industry. We took a huge hit and a lot of chefs lost their jobs or have worked for less than they used to but they still come to work, work harder than ever to pursue their passion as chefs. This is what inspires me.
Ruchel: You are a working mom. What sort of advice can you share with other working moms?
Chef Vallerie: As a mother, we learn how to multi-task. We are always on the go. We don’t have a pause button, even when we are asleep we are still thinking. My advice is to make time for yourself and your family.
Ruchel: What’s on your bucket list?
Chef Vallerie: I don’t think I have a bucket list. No one has ever asked me, I don’t know if this qualifies as a bucket list, but to go back to my hometown in the Philippines and re-open my grandfather’s bakery.
Ruchel: How do you define success? Can you give words of inspiration to the new generation who wants to embark on a career in the hospitality industry?
Chef Vallerie: Success to me is defined by going after your goals no matter what that may be. I have had so many professions trying to escape the culinary world because I thought it would be impossible. Do what makes you happy or at least try it, take a chance. At 51, I would never have imagined that this is where I would be. Keep going, don’t stop…go as far as you want to go. Never give up!
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