Meet Pastry Chef Donna Yuen

Meet Pastry Chef Donna Yuen

Leading with Creativity, Craft, and Care at Cress on Oak Creek

L’Auberge de Sedona’s culinary experience is elevated by the seasonal artistry of Executive Pastry Chef Donna Yuen, whose talents were recently recognized by the Arizona Republic in the feature “These women should be on every Arizona foodie’s chefs-to-watch list.” Known for her sublime desserts, sustainable approach, and thoughtful leadership, Chef Yuen brings passion and precision to each creation served at Cress on Oak Creek.

“I said yes to L’Auberge because I wanted to go back to a smaller, luxury property that focuses on details, luxury elements, and guest experiences,” she explains. It’s a philosophy that aligns beautifully with the culinary vision at Cress, where each plate tells a story inspired by nature, seasonality, and the resort’s serene setting along Oak Creek.

A Journey Defined by Excellence

Chef Yuen’s culinary journey began at a local county fair’s baking competition, a pivotal experience that sparked a lifelong love of pastry. She went on to earn a bachelor’s degree in Baking and Pastry Arts from the prestigious Culinary Institute of America, setting the stage for an impressive and dynamic career.

Her resume includes leadership roles at some of the nation’s most acclaimed kitchens. From executive pastry chef at Washington D.C.’s Chef Geoff Group and Vidalia, to roles at The Dupont Circle Hotel and the Forbes Five-Star Boston Harbor Hotel, Yuen refined her technique while developing a distinctive culinary voice. At Boston’s Menton, the city’s only Relais & Châteaux restaurant, she launched an artisanal bread program—one more example of her dedication to innovation and craft.

In 2017, Yuen joined Ocean House in Rhode Island as executive group pastry chef, where she worked alongside Executive Chef Ryan Swanson.

A Taste of Sedona

In 2023, Chef Yuen brought her talents to L’Auberge de Sedona, where she now leads the pastry program at Cress on Oak Creek. Surrounded by Sedona’s red rocks and flowing creek, she finds constant inspiration in the natural environment—reflected in desserts that are both whimsical and deeply connected to place.

“Sustainability and seasonality are essential to my creative process,” she shares. Her menus evolve throughout the year, highlighting local ingredients, vibrant colors, and flavors that surprise and delight. Each dessert is a sensory journey, often incorporating textures, temperatures, and presentations designed to spark wonder.

From ethereal plated desserts at Cress to bespoke confections for weddings and events, Chef Yuen’s work is rooted in the joy of creating memorable guest experiences. “There’s nothing quite like watching someone’s face light up when they try a dessert made just for them,” she says.

Crafting the Future of Pastry at L’Auberge

As Executive Pastry Chef, Yuen collaborates closely with the culinary team to push the boundaries of luxury dining in Sedona. With her leadership, Cress on Oak Creek continues to deliver thoughtful, inventive, and seasonally driven cuisine that matches the beauty and tranquility of its surroundings.

Whether she’s crafting a delicate mousse infused with local herbs or creating a showstopping finale for a tasting menu, Chef Yuen brings artistry, intention, and warmth to every bite.

(Photo from Chef Donna of Almond Cake, honey cream, tangerine gel, pears, candied violets, honeycomb tuile)