Andrew Walsh, Owner + Chef of Cure, Butcher Boy, Catfish and Bao Boy
At the age of just 24, Andrew Walsh was the head chef of London-based Pollen Street Social, which received a Michelin star after only six months with him at the helm. Then, eight years ago, the Irish national was sent to Singapore to open Spanish tapas hotspot Esquina Restaurant.
Since then, he’s launched his own restaurants – three, to be exact – plus pop-up concept Bao Boy, which is on the backburner due to Covid (pun intended). “I basically woke up one morning and decided, ‘I’m ready to strike out on my own,’” says Andrew, who is also a culinary collaborator with the Straits Clan private club in Singapore and chef of Ember Beach Club at the One&Only Desaru, Malaysia resort.
This impressive track record isn’t surprising coming from someone who says, “Complacency, particularly in the restaurant industry, can be a major obstacle.” For Andrew – who he says is a voracious reader of books on travel, wellness and entrepreneurship, biographies of great chefs, or “anything really that catches my fancy” – it’s important to keep things simple. “Serving great food to our guests, being profitable and having happy staff – that in itself is success,” he says.
Andrew’s tip for entrepreneurial young chefs? “Build your culinary foundation, and then you can take a step out of the kitchen to learn the business side of things.”
Started in 2017 by The Finder, the Expatpreneur Awards are intended to honour hard-working, successful, community-minded foreign-born business owners in Singapore. All winners must exhibit how their businesses help people “live well in Singapore” – The Finder’s own mission. This year, marks the fifth annual awards. Find out more here.
By Jasia Shamdasani