Our Team

Courtney Yates

Owner- “I believe in treating people and the environment with respect.”

Courtney Yates journeyed far from her family’s roots in the desert southwest state of New Mexico to reach Pittsburgh. After studying art and art history in college, she went on to practice the fine art of patisserie, obtaining her professional certification as a pastry chef from the Cambridge School of Culinary Arts in Boston. Soon after, she relocated to Pittsburgh where she met Chef Dave DeVoss. Their first collaboration at fine-dining destination Cocothé quickly garnered attention and awards in the regional restaurant scene. With an eye for design and a trained palate for fine food, Courtney has cultivated an environment of warm hospitality and a team of talented and creative professionals who share her commitment to integrity and sustainability. 
Favorite menu item:  Lobster Spaghetti
Favorite cocktail: The Mistletoe
Favorite sustainable feature: Solar Panels

Dave DeVoss

Chef - “It’s the freshness and quality of the ingredients that take meals to another level.”

A native of State College, Pennsylvania, Dave began training in restaurant kitchens in his teens and early in his career worked his way up from prep cook to executive chef at the college town’s beloved Spats Café.  After subsequent years of traveling and working across a range of food styles and ethnicities, he settled in Pittsburgh where he honed his fine-dining skills at LeMont and Hyeholde before joining Courtney Yates to launch the much-lauded Cocothé. He now takes pride in applying the same care and standards of quality, freshness, and technique that define fine dining to tavern-style dining. Drawing on his culinary maturity and extensive restaurant experience, he has designed a thoughtful and varied menu of the most flavorful, premium quality ingredients delivered in an accessible format.
Favorite menu items:  Oysters, Fish and Chips
Favorite cocktails:  The Dorothy and the Manhattan
Favorite sustainable feature:   Acoustic ceiling and sound monitoring

Chris DeRose

Manager- “We’re taking five-star service and making it accessible to more people.”

A native of Freedom, Pennsylvania, and a proud veteran of the United States Army, Chris served his country for 10 years as a combat engineer including an 18-month deployment to Iraq where his duties included locating and disarming roadside IEDs. After leaving the Army in 2012, he applied his talent for tactical precision to the more peaceful art of craft cocktails and he was quickly discovered and recruited by Cocothé. As the manager of Sewickley Tavern, Chris oversees the bar program including the thoughtful wine list, on-tap offerings, and mind-blowingly delicious cocktails. His friendly, low-key demeanor belies his strict personal discipline and abiding commitment to Army leadership values, among which are selfless service, honor, and integrity. That powerful combination continues to win him fans, friends, and loyal customers from all around the region. 
Favorite menu items:  Scotch Duck Egg, Sea Bass
Favorite cocktail: Tavern Old Fashioned and Bells Double Cream Stout
Favorite sustainable feature: Indoor air quality (RESET air certification)

Julie Lauhon

Chef de Cuisine -  “This team is united like a family, there’s so much mutual respect.”

Julie hails from Canton, Ohio, and made her way to Pittsburgh via Le Cordon Bleu culinary school. Her early work at the Hyeholde impressed Chef Dave DeVoss who happened to be working there at the same time she was. Years later, although she had returned to her home state to explore career opportunities in fine dining and catering, she got a call from Dave recruiting her for the Cocothé kitchen. She jumped at the chance. In an industry typically known for its high turnover, Julie considers herself fortunate to be part of such a unique restaurant “family” who respect each other, work collaboratively, and care deeply about their work and their customers. Her commitment to her team is surpassed only by her passion for delighting customers with delicious new creations.
Favorite menu item:  Hush puppies with beer cheese sauce
Favorite cocktail:  Ruby Rose
Favorite sustainable feature: Indoor air quality (RESET air certification)