A Los Angeles native, Yara began her career at the age of 20, working her way through some of the city's most renowned institutions, including Wolfgang Puck’s Spago and the two-Michelin-starred sustainable seafood restaurant, Providence. In 2018, David Chang invited her to New York, to work at the highly acclaimed Momofuku Ko. Soon after, Yara turned her eye towards sustainability, learning from Dan Barber at Blue Hill Farm to transcend farm-to-table, collaborating with local growers to breed flavor, and cooking what is best for the ecology of nearby farms. Back in Brooklyn, Yara quickly ascended to Chef de Cuisine at Xilonen, a vegan and vegetarian restaurant, forging a menu that intertwined traditional Mexican techniques with fresh, seasonal produce. Yara is currently working on solo projects, including a bar restaurant said to open late 2023.