The Ritz-Carlton, Amelia Island in Northeast Florida has named Chef Andrew Yeo to the position of executive chef, bringing to the resort an acclaimed culinary artist celebrated for his creative cuisine and food artistry.
He will lead the culinary inspirations throughout the luxury resort's lounges, banquet events, and restaurants including the AAA Five Diamond restaurant, Salt. Chef Yeo joins the Amelia Island resort from The Ritz-Carlton, Boston Commons, where he also served as executive chef.
Chef Yeo graduated with excellence from one of Asia's leading hospitality and tourism schools, Singapore SHATEC. He joined the culinary team at The Ritz-Carlton, Millenia Singapore, where he worked alongside several notable French chefs to develop and hone his skills and knowledge in the art of French cooking.
Chef Yeo furthered his career at Ritz-Carlton when he moved to the United States and served as chef tournant at The Ritz-Carlton Golf Resort, Naples. In 2007, Chef Yeo was promoted to The Ritz-Carlton, Orlando Grande Lakes, as executive sous chef. In 2011, he was appointed executive chef of The Ritz-Carlton, Boston Commons, where he oversaw all aspects of the AAA Five Diamond hotel's operations.
Chef Yeo was certified by The Culinary Institute of America in wine and food pairings, and recognized for his original and inventive food presentations attributed to his French-traditional training and inspiration from his Asian heritage. "I like to describe my cooking and my kitchen as the place where food and art come together," Chef Yeo says.
An avid fisherman, he is excited about Amelia Island's rich fishing and shrimping traditions and access to local farms and growers. "The produce and fish that's available changes so dramatically from one season to the next that being able to offer creative daily specials and signature menu items keeps me passionate and engaged every day," he says.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.