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Patricia Yeo combines local cuisine with international elements

November 3, 2020 Hotel Feature No Comments Email Email

Patricia Yeo, the head chef at the Maslina Resort on the island of Hvar in Croatia, opened her first restaurant, the AZ in New York in 1999 and has been celebrated ever since. 

Her success lies in the combination of her international upbringing, which took her from Malaysia to England to the United States, combined with the precision of a trained scientist. With these ingredients, she has succeeded in creating her own innovative and exciting culinary style.

In 2002 chef Yeo was awarded two Michelin stars for her restaurant AZ, in 2004 she received three New York Times stars for the Mediterranean concept Pazo and in 2008 two New York Times stars for the French-Vietnamese restaurant Sapa. After more than twenty years in the Manhattan restaurant industry, Patricia Yeo decided to become a consultant for national and international restaurant groups. Her culinary journey took her to restaurants in Las Vegas, the Caribbean, London, and Singapore. However, the luxury hotel industry inspired her and she decided to work as an international nomad in remote and exotic places.

After stays in Oman and Turkey at Six Senses, head chef Yeo opened Shinta Mani Wild in the jungles of Cambodia.

Since March 2020, Patricia Yeo has been a part of the newly opened Maslina Resort on the island of Hvar in Croatia. She accidentally stumbled across the vacant position at the new Maslina Resort on LinkedIn and decided to apply. Three weeks later Patricia’s culinary journey to Croatia began. She now leads the culinary team, where the focus is on traditional cuisine with a twist of local and international elements.

Being able to customize the resort’s menu according to your needs is pure luxury and so she feels like a kid in a candy store! Her delight was only surpassed by the huge garden where all the ingredients for her dishes are grown. During her time in New York, Patricia dreamed of having her own garden where she could plant everything she needs for the kitchen. At the Maslina Resort, this dream has come true and she can combine her diverse culinary experiences with her sustainable philosophy and delight guests daily in the hotel’s various restaurants.

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