The Oak Door New Chef de Cuisine / Patrick Shimada
1978 Born in San Diego, California
2002 Line Cook at Manchester Grand Hyatt
San Diego, Sally’s Restaurant
2005 Saucier at Manchester Grand Hyatt
San Diego, Banquet Kitchen
2006 Chef de Cuisine at Whitetail Club
and Shore Lodge Idaho, Narrows Grill
2008 Chef de Cuisine at Grand Hyatt Kauai,
Yum Cha and Donderos Restaurant
2012 Chef de Cuisine at Grand Hyatt Hong Kong,
2017 Chef de Cuisine at Grand Hyatt Tokyo,
The Oak Door
About Chef Patrick
With an extensive background in steakhouses and grilled dishes, Chef Patrick prepares his creations using the freshest produce perfectly cooked at the right temperature to achieve the best textures and flavors. The key to his cooking is “fat is flavor”, with rib eye being his favorite cut of meat.
Growing up in a family that loved food, he was influenced by his grandfather, who would be cooking constantly and everything was in large, dynamic portions. After Chef Patrick’s first job in a kitchen, he has never looked back, and after having worked at Hyatt’s all over the world, he followed his heart and jumped on the opportunity to get back to his roots and make the move to Japan. He gains inspiration from Dan Barber, an award-winning chef in New York who has revolutionized the farm-to-table concept and he is excited to travel around Japan searching for the best ingredients and produce to share with his team, colleagues and diners at The Oak Door.