Chef Spotlight – Senior Sous Chef, Keegan Yeo

Chef Keegan Yeo has been a cornerstone of the Bacchus Culinary team for the past 3 years. As another fantastic season comes to a close, we sat down with Keegan to talk about his story, inspirations, and the comfort foods he cannot live without.

What inspired you to become a chef, and when did you realize your passion for cooking?

“After my Dad’s death I had to get out and do something- the opportunity to cook presented itself. It was a great outlet for get me back into society, and I found doors opened for me in this industry once I put myself out there. My wife pushes me to be better as a chef, and even though we don’t work together she has always fostered my love of the craft. She is my biggest cheerleader!”

How would you describe your cooking style?

“Food that I enjoy eating; Asian and west coast cuisine have had a huge influence on my style. I love explosive, new flavours that take the guest on a journey. I also find inspiration while traveling around the world and experiencing new cuisines that I then translate into my own dishes.”

How do you approach creating new dishes or experimenting with flavors in your kitchen?

“The season plays a vital part. What is freshly available from our key local suppliers is a great inspiration for what I will create. I also collaborate with our team and get inspiration from everyone in our kitchen. We have so much talent in Bacchus I want to showcase everything we have to offer and play to everyone’s strengths.”

Do you have a favourite dish on the menu that you like to prepare?

“All the dishes on the menu this season have been great to work with as they pose different challenges and techniques that have been fun to play with. The lobster dish has been a personal favourite for me on this menu. My inspiration was for this dish to stand out. Normally you don’t see leche de tigre being paired with lobster, so that was something new and seasonal. We have some exciting new ones on the Fall/ Winter menu that is launching soon!”

What is something in your kitchen that you couldn’t live without?

“Butter! It is something that enriches every type of dish, from veg and proteins to pastries and desserts. It is so versatile and makes everything taste better!”

How do you deal with food waste in your kitchen?

“We strive to leave no waste with our food. Vegetable trims are used for stocks. Any food scraps can be turned into something beautiful. For example, our tuna, salmon and halibut cuts that are not quite pretty enough to be served as mains can be used to create the most delicious amuse bouche. With anything we have left behind, we compost so it returns to the soil.”

Can you share a memorable experience or dish from your culinary journey that has significantly influenced your approach to cooking?

“My trip to the Philippines and Thailand last year were memorable for me as I experienced some fantastic Michelin Stared restaurants such as Le Du, Potong and Ganggan in Bangkok and Toyo Eatery in Manila. These restaurants showed me the simplicity of raw ingredients and certain components of culinary arts that I wanted to replicate in my own cooking. The plating and the taste profiles brought me so much joy and I wanted to mirror that for people who ate my food.”

What advice would you give to aspiring chefs who are just starting their culinary journey?

“Go explore! Whether it’s working in various restaurants, traveling the world or eating at local restaurants. Always have an open mind.”

What is your ultimate comfort food, and why does it hold a special place in your heart?

“Fried chicken! There’s so many varieties you can never go wrong. Early in the morning, late at night… it’s always the right time for fried chicken. My favourite place right now would be Jollibee and Churches – but you have got to love Chef Hartmann’s chicken Schnitzel!”

Thank you Chef Keegan for chatting with us! Your creativity and passion is what keeps our guests coming back time and time again. We can’t wait to see what you bring to the table for the fall and winter menu.