Michelin-star superchef Patricia Yeo was looking for a new adventure and found it by accident … on LinkedIn.
She stumbled across the vacant position of head chef at the newly opened Maslina Resort on the island of Hvar in Croatia 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 customise the resort’s menu according to your needs was 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.
Yeo opened her first restaurant, the AZ in New York, in 1999 and she 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.
Patricia Yeo delights guests daily in Maslin Resort’s various restaurants with ingredients
In 2002 Yeo was awarded two Michelin stars for 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 20 years in the Manhattan restaurant industry, she 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, Yeo opened Shinta Mani Wild in the jungles of Cambodia.
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.
She can combine her diverse culinary experiences with her sustainable philosophy and delight guests daily in the hotel’s various restaurants.
