Robb Report Singapore Thought Leader: Andrew Walsh, chef-owner of Cure Singapore

By Robb Report Singapore 30 August, 2023

Meet Andrew Walsh, chef-owner of Cure Singapore and member of the Robb Report Singapore Thought Leaders community

Andrew Walsh knows what it’s like to not take ‘no’ for an answer. Growing up in a family of eight, he had to weather the storm of money being tight in his childhood. When Walsh embarked on his career in F&B, he started as a dishwasher. Today, he’s the chef-owner of the one-Michelin-starred Irish restaurant Cure.

Though Walsh’s arc is familiar, his passage has been singular. In Singapore’s ever-crowded and competitive food scene, he has defied the odds and consistently outlasted the vagaries of time and trends—including a global pandemic––that can make and/or break a business. Working formerly with renowned English chef Jason Atherton in London, he decamped to Singapore in 2015 and opened Cure, which six years later, earned a Michelin star for his progressive approach to reimagining Irish cuisine, notably in dishes such as Childhood Memories of Peat. Today, his headlong ascent is plainly visible in the slew of businesses under the Cure Concept Group.

What’s your origin story?

I started in the industry at the age of 15, stepping out of school early to begin as a dishwasher. Over the course of 25 years, I’ve progressed through various roles to reach where I am today. My journey has been characterised by unwavering dedication, a strong work ethic, and a positive ‘can-do’ attitude.

What sustains your passion?

My passion for the restaurant industry is fuelled by the sense of fulfilment from connecting with people and the memories they make during their dining experiences. It’s the combination of delectable food, our guests, thoughtful design, and the opportunity to create a space where people can truly enjoy themselves that drives me. The ability to contribute to these moments of happiness ignites my enthusiasm for what I do.

What change do you hope to see in the culinary world?

My aspiration is that one day, people value hospitality staff like they do white-collar workers, acknowledging their integral role in delivering remarkable moments. The way we treat each other speaks volumes about our character. I believe in fostering an industry built on respect, collaboration, and shared appreciation.

If you could give yourself a pat on the back, what accomplishment comes to mind?

What fills me with immense pride is the remarkable team that stands beside me. Beyond this, I’m equally thrilled by the range of concepts we have under Cure Concept Group: the Michelin-recognised Irish restaurant Cure, the Asian fusion experience Butcher Boy, Ember Beach Club at One&Only Desaru Coast, the Japanese-inspired izakaya Catfish and the wine bar 87 Club Street.

Cure Singapore

Photography by Eugene Lee, Enfinite Studio

Hair & Makeup by Sophia and Victoria, Suburbs Studio