Chef, NYY Steak
Paul Youngstrand is the Chef at NYY Steak, Seminole Casino Coconut Creek’s fine dining restaurant. He’s responsible for the daily culinary operations, while overseeing a team of professionals.
A graduate of the Culinary Institute of America in Hyde Park, New York, Youngstrand has accumulated 29 years of culinary experience. He was Chef at the property’s Fresh Harvest restaurant for two years before moving to NYY Steak.
Prior to joining Seminole Casino Coconut Creek, Youngstrand spent six years in Las Vegas where he worked for the Green Valley Ranch Resort Spa & Casino and Twin Creeks Steakhouse in the Silverton Casino.
During his time at Twin Creeks Steakhouse, he was the Executive Room Chef and was responsible for all aspects of kitchen operations with a focus on food cost management and reduction, staff development and training, as well as daily menu specials and seasonal menu changes.
“My priority at NYY Steak is to make sure our guests have the best possible experience,” said Youngstrand. “We’re always striving to see how we can make it better every day. Our guests deserve that from us.
“It’s all about maintaining an extraordinary level of engagement, while being held accountable. In my view, having a positive attitude, attention to detail and being dedicated to the job are the keys to success.”