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Yaamava's Executive Chefs

Yaamava' Continues Offering Best In Class Dining Experiences

Everton Clarke Oversees All Culinary-Related Services

Matthew Smith Leads Culinary Operations

Peter is Responsible for All Asian Culinary Operations

Everton Clark
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Everton Clarke

Everton leads all Yaamava’ Resort & Casino culinary staff towards preparing and presenting food with best-in-class service. In his role, Clarke creates and implements menus across the Casino’s various dining choices based on current food trends and regional tastes, seasonality, and concepts.

Born in Jamaica and raised in the UK and Connecticut, he received his Bachelor of Science in Food Service Management from Johnson and Wales University in Providence, R.I., and his Associate Degree in Hotel/Restaurant Management from Norwalk Community College in Norwalk, Conn.

Matthew Smith
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Matthew Smith

Matthew joined Yaamava’s Resort & Casino with experience managing luxury hospitality properties and opening multiple restaurants with various concepts. He oversees culinary operations, specifically leading menu concepts, sourcing quality ingredients, and leading a Best in Class Culinary Team.

Before joining Yaamava' Casino, the Northern California native was the Opening Executive Chef for Westin Anaheim Resort, the Executive Chef and Food and Beverage Director at the Grand Hyatt Resort and Spa in Koloa, Kauai, Hawaii, and the Executive Chef at Hyatt Regency Resort and Spa in Lahaina, Maui, Hawaii. Smith graduated with top honors from the California Culinary Academy in 1988.

Peter Au
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Peter Au

Peter will be responsible for the overall success of the Asian culinary operations for Yaamava’ Resort & Casino at San Manuel and help grow a best-in-class culture. He will oversee menu planning and development for all Asian culinary concepts, and ensure staff training and execution with the highest level of detail as it pertains to freshness and quality of the offerings.

Peter brings more than 20 years of professional cooking, kitchen and restaurant management experience to this role. Most recently, Peter worked as the Room Chef/Manager for Koi Asian Restaurant at Seneca Niagara Resort and Casino where he was responsible for Asian region food marketing, managing and training staff, and creating seasonal specials. He was also the Owner/Head Chef at Shanghai Chinese Restaurant in Rochester, N.Y., the Owner/Sushi Chef at Tokyo Japanese Restaurant in Rochester, N.Y., and held additional roles for multiple institutions on the east coast.

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