Deborah Yeo, head chef of the new The Ledge by Dave Pynt, has her years at Burnt Ends to thank for her love for cooking over an open fire.
Deborah Yeo turned her passion for food into a career when she started working at the former Cocotte restaurant in Little India. She continued her chef’s journey at the former Joël Robuchon Singapore, where she had the opportunity to see how a fine dining kitchen was run. But it was her arrival at modern Australian barbecue restaurant Burnt Ends some five years ago that really ignited her love for cooking with fire. During her four years with chef Dave Pynt, she mastered various techniques of bringing out the natural flavours of ingredients. Chef Pynt has left his first overseas outpost, The Ledge by Dave Pynt at The Waldorf Astoria Maldives Ithaafushi, in her good hands. With Burnt Ends signatures and a number of seafood options set to feature, she can’t wait to unveil the full menu when the restaurant opens on 1 July.
What has been the toughest thing about adjusting to living in the Maldives?
I wouldn’t say that it’s been tough but there are certain considerations that come into play when living on an island versus a city. A lot more planning is required to ensure that we have everything we need for our menus. It’s often about being flexible and working with whatever is available.
What have been the greatest differences in the kitchen environment, staffrelations and working culture?
この記事は WINE&DINE の July - August 2019 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は WINE&DINE の July - August 2019 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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