Yeast of Eden Welcomes their New Executive Chef Steven Patlan

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Yeast of Eden Welcomes their New Executive Chef Steven Patlan Our new chef Steven Patlan will be rolling out his new menu on March 1st and we would like to introduce him to the community! Additional food photos available.

Carmel-by-the-Sea, CA, March 13, 2020 - Yeast of Eden welcomes their new Executive Chef Steven Patlan, kicking off 2020 with an exciting new menu and specials rolling out March 1st. At age 10 on a kitchen stool next to his mother, Steven discovered that he was always going to cook, and has gained a wealth of culinary knowledge and experience since then. He attended culinary school at the Institute of Technology in Clovis before moving to Las Vegas, sharpening his skills under Alex Strata at Marche Bacchus, and joining the banquet team at Silverton Casino preparing specialty dinners on a private yacht. Following Las Vegas, Steven returned to California as sous chef at Solaire Restaurant in the Hotel Paradox alongside Executive Chef, Ross McKee. In 2012, the Monterey Peninsula beckoned him home to The Inn at Spanish Bay with Executive Chef Todd Fischer, Quail Lodge & Golf Club, the Sardine Factory, Ventana Inn Big Sur, and recently as the Executive Chef at Wild Fish in Pacific Grove.

Steven’s goal at Yeast of Eden is to curate a locally sourced menu from a collection of flavors, spices, and fresh ingredients that inspire him. He is intrigued by global culinary destinations that utilize unique ingredients, flavors, and spices including Jerusalem, Turkey, Morocco, and Cambodia. Steven has a


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Yeast of Eden Welcomes their New Executive Chef Steven Patlan by John Paul - Issuu