Patricia Yeo is considered to be an experimental chef from Oregon, well known for her unique blend of Asian, Mediterranean and South Western cuisine. Her intricate menus are created with the aid of food science in which Patricia Yeo is knowledgeable being a doctorate of biochemistry from the Princeton University.
Professional Life Of Chef Patricia Yeo
Patricia Yeo did not intend to be a chef choosing to be a researcher instead. However, she changed her mind after completing a cooking class at New York Restaurant School.
She was hired by the renowned chef Bobby Flay as his sous chef for his eatery the Mesa Grill. Yeo joined Barbara Tropp’s China Moon six months later and learnt the basics of Asian cooking there.
She opened her own American restaurant AZ which served a curious blend of ethnic and exotic foods which became popular within a short period of time. She opened Pazo, her second venture which specializes in Mediterranean fare cooked in Patricia’s unique style.
- Three stars awarded by the San Francisco Chronicle for fusion cooking.
- The New York Magazine And New York Observer both gave her three stars each.
Cookbooks By Chef Patricia Yeo
Cooking from A to Z - A restaurant based cookbook by the chef with a foreword written by Chef Bobby Flay.
Patricia Yeo: Trivia
• Yeo’s recipes received rave reviews from the food writer William Grimes who wrote about her dishes being a unique combination of audacity along with refinement.
• Patricia Yeo was the first ICA sous chef to compete against an Iron Chef in the reality show.