Two months ago, Chef Yvan Lemoine was named a 2026 James Beard Award semifinalist in the Best Chef: New York State category. He was recognized for his work at Forest Hills hot spot Tourmaline, in partnership with his wife, Rebecca Sussman. If Chef Yvan’s name rings a bell, you may know him as a finalist on Food Network Star on Giada De Laurentiis’s team, where he came in second place, as well as from Chopped and Despierta América on Univision. He is also a graduate of the Institut Paul Bocuse, with experience in Michelin-starred restaurants in France and New York.
Last summer, he transformed the premier banquet hall My Kitchen into Tourmaline, a refined dining destination in the heart of Forest Hills, where French culinary tradition meets modern American cuisine. The restaurant features sophisticated presentations, artistic plating, and the attention to detail you would expect from a Michelin-level experience.
He has built a remarkable career that has helped shape New York’s culinary landscape, including time at Union Fare and as Chef de Cuisine at Bodega Negra and the Dream Hotel Downtown. He was also tapped for his expertise as a mixologist, contributing to the openings of Tao Group’s Lavo, Arlington Club, and Surf Lodge.
At just 15 years old, while attending Long Island City High School, he was introduced to fine dining through the Culinary Careers Program (C-CAP) and began his career at the famed French Manhattan restaurant La Caravelle with Chef Cyril Renaud and Rita and André Jammet.
Yvan went on to work with Jacques Torres at Le Cirque 2000, and later with Rocco DiSpirito and Sam Mason. He has cooked for dignitaries and royalty at the French Consulate in New York City. In 2015, Yvan was awarded the Daniel Boulud/Paul Bocuse full scholarship and attended the prestigious Institut Paul Bocuse in Lyon, France. He later worked at Le Neuvième Art, a two-Michelin-starred restaurant in Lyon, with Chef Christophe Roure, MOF. Yvan also earned a Master’s degree in Hospitality Management from Cornell University and is the author of two books: Food Fest 365! The Officially Fun Food Holiday Cookbook and Comidas USA.
At Tourmaline, Yvan combines his reputation for creating unique dining experiences with a strong focus on community and quality. His career reflects the dedication and excellence that define the very best of the industry.
At Tourmaline, we are recreating the intimate environments I’ve experienced throughout my journey. As a young chef starting out, I was inspired by how Cyril Renaud, working with a small husband-and-wife team, could create such an exceptional fine dining restaurant at Fleur de Sel. I found that same spirit again at Le Neuvième Art in Lyon with Chef Christophe Roure and Madame Roure.
I aim to deliver a creative experience rooted in French technique and inspired by the beauty of nature and the seasons, with global and American influences. Tourmaline is an intimate, 34-seat culinary haven with a lush, tree-shaded 1,500-square-foot garden lounge.
We offer a menu that celebrates shared connections through beautifully crafted, imaginative dishes rooted in seasonality and conscientious sourcing. While it includes many classics people know and love, it continuously evolves with the seasons.
This summer, begin your dining experience with a selection of appetizers such as Eggs in a Nest, celery root latkes with smoked salmon mousse, and Plaisirs de la Mer, a raw dish of sliced scallops served with Hokkaido sea urchin and Regiis Ova caviar. For entrées, enjoy succulent chicken with parsnip purée and tender Brussels sprouts, finished with a velvety chicken jus.
As the menu progresses, guests can explore standout dishes like Duck à la Presse, the traditional French pressed duck prepared tableside. This specialty is famously served at Daniel Boulud’s flagship restaurant Daniel in New York City and La Tour d’Argent in Paris.
Featuring the only cheese cart in Queens, in collaboration with Murray’s Cheese, we offer a tableside fromage experience with an assortment of premium European and domestic cheeses such as Tête de Moine and Vacherin Mont d’Or. Each selection is paired with seasonal jams and artisanal breads from Balthazar Bakery.
Desserts are equally captivating, including a cacao pod filled with rich chocolate mousse, rhubarb pavlova with salted pistachios, and a seasonal tarte Tatin, all paired with award-winning coffee from Intelligentsia. For a memorable finish, we have partnered with Pastry Chef and Chocolatier Angela Borah to create a mignardises program. Guests enjoying the tasting menu receive seasonal pâte de fruit, duck fat caramel bonbons, and freshly baked madeleines.
Duck à la Presse is one of the most beautiful French dishes I have ever encountered. It requires time, care, and precision, and highlights a nearly lost culinary tradition. The dish showcases the quality of the ingredients while demonstrating technique directly in front of the guest—there is nothing to hide behind.
Unlike many dishes that arrive fully prepared, this is an immersive experience. I prepare the duck step by step alongside the guest, sharing stories about who we are and what we stand for. It allows me to speak about sourcing, provenance, and the history of the dish, including the remarkable story of how we found and restored our antique duck press.
That is why we call it the Duck Press Experience—it is more than just a dish. In the end, you are tasting history, recreated to the best of my ability. To me, that is what great cooking is all about.
The wine program, curated by Nicole Muscari (DipWSET, FWS), is both personal and purposeful. Anchored in France, with strong representation from Champagne, Burgundy, and the Loire Valley, the list also highlights New York producers and small growers from Italy and Portugal.
Each bottle is selected not only for its quality but for its story, often sourced from independent, organic, or biodynamic vineyards. Designed to complement our seasonal menu, the list invites conversation and discovery. In 2017, Nicole founded Grape Chic, a platform dedicated to making wine approachable and enjoyable.
While the wine program is central, our curated selections of beer, cocktails, and after-dinner drinks ensure every guest finds something to enjoy.
Rebecca is the driving force behind our hospitality. An actress by trade, she brings a dynamic presence both on-screen and in the dining room. Since 2015, she has appeared as a recurring background actor on Saturday Night Live (SNL) in a wide variety of roles. She has also appeared in national commercials, independent films, and television projects.
Alongside her acting career, Rebecca has built a distinguished presence in New York City’s hospitality scene. She began in 2010 when Tao Group Hospitality hired her as a hostess to help open Lavo Italian Restaurant. She quickly rose through the ranks to Head Maître d’, overseeing openings including Tao Downtown and Avra Madison Estiatorio in Midtown Manhattan.
In 2020, she left Avra to join me as Director of Events. Since opening Tourmaline, she has also taken on the role of Maître d’, continuing to ensure that every guest feels welcomed and valued.
We prioritize small, independent vendors and direct relationships because they provide unmatched quality, traceability, and seasonal variety. As a small fine dining restaurant in Forest Hills, we often source directly from farmers, fishers, and artisanal producers—sometimes connecting via Instagram or phone to secure exactly what we need.
This includes Joey’s Ducks from Jurgielewicz & Son, large free-range birds used for our Duck à la Presse; live sea urchin harvested by Stephanie of Sea Stephanie Fish in Santa Barbara; scallops sourced directly from Maine; and Regiis Ova caviar from Thomas Keller’s line.
These partnerships require hands-on coordination and creative logistics, especially given our off-the-beaten-path location. However, they allow us to offer dishes with clear provenance, exceptional freshness, and a story behind every ingredient—values our guests truly appreciate.