It is our pleasure to announce Malaysian born chef David Yeo, as the newest member of the Wild Ginger Family. Coming all the way from the "City of Angels," David joined our team on February 15th in the role of Executive Chef. He will oversee and manage the kitchen operations in all locations as well as The Triple Door and Tiffin venues.
David brings 30 years of experience as an Executive Chef in 5 Diamond hotels and restaurant industries. He is a proven self-motivated leader with a track record of accomplishments and successes in managing small to large culinary divisions of hotels, restaurants, country clubs, and corporate multi-unit restaurant operations. He is known to many as a critical thinker and an adept Executive Chef with extensive application of cuisine knowledge, operations, procedures and financials to bring about rapid revenue and profit growth while exceeding expectations in food quality, guests experience and service.
David’s list of credentials is too long to list. His latest engagement was at the Sheraton Hotel LAX, Los Angeles, California where he served as the Executive Chef and oversaw one of the highest volume Sheraton Hotels in North America with 800 rooms, five outlets, a 12,000 square feet ballroom, 50,000 square feet of function spaces and 38 meeting and event spaces.
Prior to joining Sheraton Hotel, he worked as Corporate Chef for Straits Restaurant Group in San Francisco, Ojai Valley Inn and Spa, Chaya Restaurant Group and CJ America/CJ Foods in L.A. Chef David began his culinary journey working for some of the world’s most notable chefs such as Daniel Boulud at Le Cirque, Joel Robuchon at Jamin and Alain Ducasse at Louis XV Hotel du Paris.
Chef David is excited to be back blending and cooking up some of the world’s most complex flavors of Southeast Asia and in search of of the perfect blend of Curry spices. He is looking forward to expand our current repertoire to include more diverse Asian Cuisine and stay true to authenticity, techniques and flavors. Working with more local Pacific Northwest products will allow him to create more seasonal menus while bringing back old dishes with a different approach and perspective. David is fluent in English and speaks three other languages, mainly Cantonese, Hokien and Malay. You will find David as an astute professional with a keen eye for detail and an innate talent to lead.
In his spare time, Chef David studies and practices the ancient Art of Japanese Swordsmanship - Toyama Ryu and Shinkendo under the Grand Master - Toshishiro Obata. He rides his Harley on a limited basis and has settled into the Ballard neighborhood with his wife who works for Starbucks.