Hailing from the idyllic village of Breaffy, Co. Mayo, Andrew Walsh has established himself as a successful chef, restaurateur and businessman since arriving in Singapore in 2011 to spearhead Jason Atherton’s first Singapore outpost, Esquina and modern British restaurant, The Study. Andrew’s ability to design and manage a portfolio of dynamic concepts that are so distinctly unique to him reflects his sense of astute business acumen and his unwavering commitment to his craft.
Under Atherton’s tutelage, Andrew learned not only the business and financial side of restaurant ownership but also the art of balancing inventive food within a creative space. These lessons proceed to stand him in good stead with his successful transition from Chef to Chef-Owner with his first venture — CURE, which pioneered the ‘bistronomy’ concept during its inaugural launch in 2015.
Under the helm of the Irishman, CURE has since reinvented itself, revivifying the concept with what he holds dear — his Irish heritage. ‘Nua’ represents the evolution of Andrew’s own brand of cuisine, where his Irish roots and the food of his childhood takes centre stage, along with culinary techniques and global influences that have been refined over his career. His vision and efforts have proved successful with CURE clinching its first star at the Michelin Guide Singapore 2021.
In addition to CURE, Andrew established four other distinctive dining concepts under the umbrella of Cure Concepts including Butcher Boy, CATFISH, Ember Beach Club; and the latest addition Club Street Wine Room. Andrew also serves as a Culinary Collaborator at the Straits Clan members club.