Chef Portfolio Philosophy Partners Inquire
Restaurant Conceptualist

Creating Dining Identities

Eight restaurant concepts across four countries. From Michelin-starred fine dining to beachfront open-fire kitchens.

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Chef Andrew Walsh
Chef Owner & CEO
The Chef

Andrew Walsh

Originating from County Mayo, Ireland, Andrew Walsh spent two decades in the world's most demanding kitchens before founding Cure Concepts in Singapore. His career reads like a masterclass in Michelin-starred excellence: from Thornton's in Dublin to Tom Aikens in London, Brad Farmerie's Public in New York, and Jason Atherton's Pollen Street Social, where he helped earn a Michelin star within six months.

In 2015, he launched Cure on Keong Saik Road, pioneering "Nua Irish Cuisine" — a philosophy that channels Ireland's finest produce through the lens of global technique. It earned a Michelin star and a place on The World's 50 Best Discovery list.

Today, Andrew doesn't just run restaurants. He conceptualizes entire dining identities: from brand story and interior direction to menu architecture and operational blueprint.

Michelin Star World's 50 Best Good Food Ireland Robb Report Best Chef Top 100
7
Concepts
3
Countries
20+
Years
1
Michelin Star
2
Hotel Partners
The Portfolio

Eight Concepts.
One Vision.

Each concept is a complete dining identity — brand narrative, interior direction, menu architecture, operational blueprint, and team training. Designed to be deployed independently or as a curated collection within a single property.

01 / 08 — Flagship Fine Dining

CURE

"Nua" Irish Contemporary Cuisine

The concept that started it all. Nearly 90% Irish-sourced ingredients channeled through global technique. A 40-seat intimate setting with an autobiographical tasting menu that tells the story of Ireland through dishes like peat-smoked ice cream and Great Famine-inspired potato compositions.

Keong Saik Road, Singapore Est. 2015
Michelin Star Tasting Menu 40 Seats Root-to-Stem
Butcher Boy
Singapore & Manila Est. 2017
Asian-Inspired Bar & Grill
02 / 08

Butcher Boy

East Meets West, Fire Meets Soul

Named after Walsh's favorite Patrick McCabe novel. High-energy Asian-fusion grill designed as an escape from the everyday. Grilled meats with Asian sauces, bao buns, sharing plates, and inventive cocktails. Proven international scalability with a successful Manila expansion in December 2024.

Scalable Bar & Grill Asian Fusion High Energy
CATFISH Izakaya
Gemmill Lane, Singapore Est. 2020
Japanese Izakaya & Raw Bar
03 / 08

CATFISH

Playful Japanese. Serious Craft.

Contemporary fish grill and raw bar that makes seafood exciting and accessible. Sushi rolls, sashimi, karaage, foie gras baos, grilled wagyu, and claypot rice in an izakaya-inspired atmosphere. Designed for a younger demographic seeking high-quality Japanese dining without the formality.

Seafood Raw Bar Izakaya Casual Luxury
87 Club Street
Club Street, Singapore Est. 2021
Contemporary Wine Bar
04 / 08

87 Club Street

Wine Without Pretension

An anti-pretension wine bar with 160+ labels, featuring minimal intervention and amphora wines from Lebanon, Turkey, and beyond. All food cooked over woodfire. The weekend roast trolley and Sunday brunch with free-flow Pet-Nat have made it a neighborhood institution.

160+ Labels Woodfire Natural Wine Shared Plates
05 / 08 — Resort Beachfront Dining

Ember Beach Club

Open Fire. Ocean Air.

Andrew's first overseas hotel partnership, developed with One&Only Resorts at their 128-acre Desaru Coast property. A pool and beach restaurant built around a wood-fire Parilla grill. Counter seating served by the chefs. The "Ember Curates" series brings Michelin-starred guest chefs for one-night-only collaborative dinners.

One&Only Desaru Coast, Malaysia Est. 2020
Hotel Partnership Beachfront Open Fire Guest Chef Series
Tilly's Irish Bar
Keong Saik Road, Singapore Est. 2023
Modern Irish Gastropub
06 / 08

Tilly's Irish Bar & Grill

Heritage Comfort. Honest Food.

The most personal of Andrew's concepts: an homage to Ireland and the gastropub culture he grew up in. Irish oysters from Achill Island, Guinness pot pie, Tayto crisp toasties, and sticky toffee pudding. A community gathering space for drinks, hearty food, and live sports.

Gastropub Irish Heritage Community Live Sports
Kee's Neo Bistro
21 Carpenter Hotel, Singapore Est. 2024
Hotel Neo-Bistro & Bar
07 / 08

Kee's Neo Bistro

Where Europe Meets Pan-Asia

Andrew's most recent hotel collaboration, helming the F&B at 21 Carpenter, a Member of Design Hotels. Set in a restored 1936 remittance house with WOHA-designed interiors. European classics refined with Pan-Asian flair, operating from 7am to midnight. A blueprint for chef-driven concepts anchoring boutique hotel experiences.

Design Hotels All-Day Dining Heritage WOHA Interiors
08 / 08 — Resort Fine Dining

CURE Bali

Modern European. Indonesian Terroir.

The CURE philosophy transplanted to the tropics. A partnership with Regent Bali Canggu bringing Michelin-pedigreed European technique through an Asian lens, rooted in Indonesia's volcanic soils and seasonal abundance. Heritage ingredients meet spice-trade history — expressed as tasting menus that belong to no single tradition yet respect them all.

Regent Bali Canggu, Indonesia Est. 2025
Hotel Partnership Tasting Menu Indonesian Terroir Regent Hotels
Fresh Oysters Soda Bread Gallagher Oyster Wine Pour
How He Thinks

The Conceptualization Framework

Every restaurant Andrew creates begins not with a menu, but with a question: what story does this space need to tell?
I

Identity-First Design

Every concept starts with a cultural narrative. Cure draws from Irish heritage. Butcher Boy from a Patrick McCabe novel. Tilly's from Walsh's childhood pub memories. The identity precedes the menu — this is why each concept feels irreplaceable rather than interchangeable.

II

Bistronomy Principle

Michelin-quality technique served in energetic, accessible environments. No white tablecloths. No formality barriers. This democratizes fine dining without diluting craft, making concepts viable across luxury resort, boutique hotel, and urban contexts.

III

Portfolio Architecture

Each concept targets a different demographic, occasion, and price point. A hotel group can deploy one concept or stack multiples across a property, creating a self-contained F&B ecosystem with no audience overlap.

How It Works

From Vision to Opening Night

Andrew embeds with your property to design a dining concept native to your brand, your guests, and your market.

01

Discovery

Deep-dive into your property's brand DNA, guest demographics, competitive landscape, and physical space.

02

Identity

Brand narrative, visual identity, interior direction. Menu architecture, pricing strategy, service choreography.

03

Build

Kitchen design, supplier sourcing, team recruitment. Andrew personally trains the head chef and key team.

04

Launch

Hands-on opening support, ongoing menu development, quality assurance visits, and seasonal refreshes.

Proven Track Record

Hotel & Resort Partnerships

Andrew has partnered with the world's most discerning hospitality groups to anchor their F&B offerings.

One&Only Desaru Coast
Resort Partnership

One&Only Desaru Coast

Ember Beach Club. 128-acre luxury resort on Malaysia's southeastern coast. Open-fire beachfront dining with the "Ember Curates" Michelin-starred guest chef series. Walsh designed the full F&B concept, menu, and operational framework from the ground up.

21 Carpenter
Boutique Hotel Partnership

21 Carpenter / Design Hotels

Kee's Neo Bistro & Bar. Culinary Director for Design Hotels' Singapore property. All-day dining from 7am to midnight, anchoring the hotel's F&B as the cornerstone of the guest experience. WOHA-designed heritage space.

Cure has always sat high on the list of must-visit restaurants in Singapore. Walsh's years of experience, his technical expertise, and his solid team provide a sturdy backbone for the food they seek to interpret.
Tatler Singapore

My passion for the restaurant industry is fuelled by the sense of fulfilment from connecting with people and the memories they make. Every concept I create is designed to give guests a reason to return.

Chef Andrew Walsh

Work With Us

Let's Create Your Next
Dining Destination

Whether you're launching a new hotel, reimagining your F&B strategy, or seeking a chef-driven concept to elevate your property.

Start a Conversation
Andrew Walsh
Chef Owner & CEO
a.a.walsh@curesingapore.com
Ridzwan Salim
Operations Manager
ridzwan@curesingapore.com