Patricia Yeo (Executive Chef at OM in Cambridge, MA) makes her signature stir fry dish.

About Chef Yeo:

Chef Patricia Yeo was on her way to completing a biochemistry degree at Princeton University when she enrolled in a cooking class at the New York Restaurant School. Inspired, she soon turned in her lab coat for chef whites and embarked on a celebrated career that's taken her across the country and back cooking award-winning cuisine from coast to coast.

During her culinary school days, Yeo met and became fast friends with up-and-coming chef Bobby Flay, who found a place for her in his Miracle Grill kitchen immediately upon her graduation. When Flay left to open Mesa Grill, Yeo went with him, as his sous chef.

When the opportunity to work at China Moon arose , run by celebrated cookbook author and Chinese scholar Barbara Tropp, Yeo packed her bags and headed for San Francisco. Working alongside Tropp, Yeo learned the basic philosophies behind true Asian cooking and further developed her understanding and use of unusual ingredients.

In 1993 Yeo returned to Manhattan to help Flay open Bolo, his first Spanish-themed restaurant. After two years mastering the bold-flavored Mediterranean cuisine, Yeo again heeded the call of California, heading back to San Francisco to open Hawthorne Lane under chef Anne Gingrass. There, Yeo received rave reviews, earning three stars from the San Francisco Chronicle for her inventive fusion cuisine.

Yeo headed back east in 1999 to open another restaurant - her very own. The eclectic Asian-inspired American restaurant, AZ earned three star reviews from all of New York City's major local papers and inspired a cookbook, Cooking from A to Z with Patricia Yeo which was released nationally in November 2002.

On a roll, Yeo opened her second endeavor, Pazo, where she applied her signature style to the re-discovery of the Mediterranean. At her third restaurant Sapa, a French and Southeast Asian eatery in Chelsea, she was able to apply much of her inspiration from her travels through Southeast Asia, Australia and New Zealand, and in October of 2005 she published her second cookbook, Everyday Asian.

In late 2007, she moved to South East Asia, traveling throughout the region as a restaurant consultant for various hotels and boutique resorts and learning as much about the food ways and culture as she could.

Ultimately, in 2009, Yeo headed for Boston to open Ginger Park. After the restaurant closed in late 2010, she crossed the river to Cambridge taking the helm at OM Restaurant & Lounge, where her innovative and inspirational cooking are in keeping with the restaurant's Asian-Fusion palate.

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