Chef Yuh
Chef & Co-Owner Dolphin Blue Paradise
Classical training, holistic nutrition, and a Caribbean coastline on every plate.
Chef Yuh combines classical culinary training, holistic nutrition, and a lifelong passion for sustainable hospitality. Her culinary journey began at age 18 in a French restaurant, where she discovered the power of food to bring people together and create lasting memories.
She later completed her formal training through the Auguste Escoffier School of Culinary Arts and gained experience in acclaimed Chicago kitchens, including Avec, where she worked alongside experienced chefs and refined her craft in a high-level, ingredient-driven environment.
As Chef and Co-Owner of Dolphin Blue Paradise, she creates menus inspired by the extraordinary marine and agricultural abundance of Bocas del Toro. Fresh local seafood, tropical fruits, vegetables from nearby farms, house-made ferments, and regionally sourced ingredients form the foundation of her cuisine.
“Exceptional dining is about more than food — it is about connection: to place, culture, and the people behind each ingredient.”
Drawing on her background in culinary arts, design, hospitality, and product development, Chef Yuh believes that exceptional dining is about more than food—it is about connection: to place, culture, and the people behind each ingredient.
At Dolphin Blue Paradise, every meal is thoughtfully crafted to reflect the vibrant flavors, natural beauty, and traditions of Panama’s Caribbean coast.
5-acre garden
LOCALLY SOURCED ORGANIC INGREDIENTS
Garden-to-Table
Our 5-acre tropical garden provides fresh herbs, vegetables, and fruit that change with the seasons. Roque, our head gardener and naturalist, works closely with the kitchen to plan menus around what is flourishing on the property.
Bay-to-Plate
We catch our own seafood daily from Dolphin Bay, ensuring fish and shellfish arrive as fresh as possible. Marcus practices sustainable fishing methods that protect the marine ecosystem and brings that expertise to both the grill and the bar.
Made Here
Bread, yogurt, ferments, and pasta are prepared in house around the season.
Farm Fresh Eggs: We source eggs from a neighboring farm to keep our breakfast dishes as fresh and honest as possible.
Community Partnerships: We partner directly with Ngäbe-Buglé communities for cacao, nutmeg, and other specialty ingredients. We also bring coconuts from our garden to local partners so they can produce coconut oil for our guests.
Made from Scratch: We ferment vegetables, bake our own breads, make homemade yogurt, and prepare our own pasta. Every dish is cooked fresh with care, intention, and no industrial shortcuts.
RESERVE YOUR TABLE
Give us 48 hours and Yuh builds the menu around your table, from what the garden and the bay give us that week. Send a note to hold your spot.
Reserve via WhatsApp