Executive Chef Bruce Yim was first inspired to become a chef very early on in life. You might not see him when you stop by The Grill or the Terraza Garden Patio & Lounge but you’ll certainly know his work when you see it. Learn more about our gifted Executive Chef below.
An interview with Executive Chef Bruce Yim:
How long have you worked at Hacienda Del Sol?
I have worked at Hacienda Del Sol for seven years.
What is your favorite part about working here?
Definitely the people I get to work with, the grounds are beautiful and the challenge to always improve. And the freedom to play with food!
Entrance to The Grill & Outter Courtyard (Laura K Moore Photography)
What made you want to become a chef?
I have always loved to cook, even when I was young. My first job in a professional kitchen was love at first site. I loved the controlled chaos, the camaraderie, the intensity and that instant gratification when you hear that someone really loved the dish you created for them.
Where did you learn how to cook?
I used to read recipes from my mom’s cookbooks and magazines. There was always someone cooking at my house! I also learned a lot from my first chef. He was from France, a really intense chef. I worked with him in a 4-star restaurant in Washington, DC. It was a very intense learning experience and I will never forget it!
What is your favorite dish to make?
I don’t really have a favorite dish, but I do love pasta and noodles.
What is your favorite dish to eat?
Pasta and noodles. From any region!
What is your favorite ingredient to use in your dishes?
Garlic and fresh herbs are my go-to, I use them frequently.
Bruce picking fresh basil from the Organic Chef's Garden
What inspires you while you are cooking?
The outcome. I love tasting something new and delicious.
Executive Chef Bruce Yim and Executive Sous Chef Sophia Babuca at Heritage Foods Festival in 2018
What's your favorite dish on the Fall menu right now?
The roast baby beet salad, the rack of lamb and the short rib pappardelle. I can't choose just one.
Do you have a recipe you could share?
Yes - Roasted Acorn Squash Soup.
Roasted Acorn Squash Soup
- 2 Acorn Squash
- 1/2 Yellow Onion
- 1/2 Leek
- 1 Granny Smith Apple
- 3 Fresh Sage Leaves
- 2-3 Sprigs of Fresh Thyme
- 1/2 Cup Butter
- 1 Medium Sweet Potato
- 1/2 Cup Cream
- 3 Tablespoons Sherry Vinegar
- 4 Cups Water
- Salt & Pepper to taste
- Extra Virgin Olive Oil
- Preheat oven to 400 degrees. Start by cutting the acorn squash in half and removing the seeds. Drizzle olive oil over the halves of acorn squash and season them with salt and pepper. Cook until tender, about 60 minutes.
- Remove the tender acorn squash from the oven to cool. Once cool, remove the skin.
- Slice yellow onion. Peel, core and slice apple. Prepare and dice 1/2 a leek. Peel and dice sweet potato.
- In a sauce pan, add butter, leek, apple, sweet potato, sage and thyme. Sweat the vegetables until they are tender.
- Add squash, water and cream. Simmer for 45 minutes on low.
- Add the sauce pan mixture to a blender and blend until smooth. Season with salt, pepper and vinegar.
From Executive Chef Bruce: Sweating the vegetables means to cook them slow and add a little color, caused by carmelization. This really brings out the sweetness of the vegetables.
Executive Chef Bruce Yim has always loved food and creating culinary masterpieces, if you have tasted one of his dishes, you already know. If you haven’t tasted one of his dishes yet, stop by The Grill or Terraza Garden Patio & Lounge and you’ll be glad you did.
See you soon.