Cure Concepts | Chef Andrew Walsh - Restaurant Conceptualist

Chef Owner & CEO, Cure Concepts

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 (two Michelin stars) 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 of opening.

In 2015, Andrew launched Cure, his flagship restaurant on Keong Saik Road, pioneering what he calls "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 the brand story and interior direction to the menu architecture and operational blueprint. Each of his seven concepts is designed to serve a distinct audience, fill a gap in the market, and elevate the properties they call home.

Michelin Star World's 50 Best Good Food Ireland Ambassador Robb Report Thought Leader The Best Chef Top 100

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?

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, not the other way around. This is why each concept feels irreplaceable rather than interchangeable.

Bistronomy Principle

Andrew pioneered a philosophy he calls "Bistronomy": 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 hospitality contexts.

III

Portfolio Architecture

Each concept is designed to target a different demographic, occasion, and price point. From intimate tasting menus (Cure) to high-energy bar dining (Butcher Boy) to oceanfront casual (Ember). A hotel group can deploy one concept or stack multiples across a property, creating a self-contained F&B ecosystem.

The Portfolio

Seven 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.

Est. 2015 Keong Saik Road, Singapore

Flagship Fine Dining

CURE

"Nua" Irish Contemporary Cuisine

The concept that started it all. CURE, from the Latin "curare" meaning "to take care of," channels nearly 90% Irish-sourced ingredients 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.

Michelin Star Tasting Menu 40 Seats Root-to-Stem

Est. 2017 Singapore & Manila, Philippines

Asian-Inspired Bar & Grill

Butcher Boy

East Meets West, Fire Meets Soul

Named after Walsh's favorite Patrick McCabe novel, Butcher Boy is a high-energy Asian-fusion grill designed as an escape from the everyday. Grilled meats with Asian sauces, bao buns, sharing plates, and inventive cocktails. The concept has proven its international scalability with a successful Manila expansion in December 2024.

Internationally Scalable Bar & Grill Asian Fusion High Energy

Est. 2020 Gemmill Lane, Singapore

Japanese Izakaya & Raw Bar

CATFISH Izakaya

Playful Japanese. Serious Craft.

A 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-influenced dining without the formality.

Seafood Focused Raw Bar Izakaya Format Casual Luxury

Est. 2021 Club Street, Singapore

Contemporary Wine Bar

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. Designed for hotel lobbies and lifestyle properties seeking a sophisticated but accessible wine program.

160+ Wine Labels Woodfire Kitchen Natural Wine Shared Plates

Est. 2020 One&Only Desaru Coast, Malaysia

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 featuring barbecued fish, meats, and vegetables from 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.

Hotel Partnership Beachfront Open Fire Guest Chef Series

Est. 2023 Keong Saik Road, Singapore

Modern Irish Gastropub

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 (his home county of Mayo), Guinness pot pie, Tayto crisp toasties, and sticky toffee pudding. Designed as a community gathering space for drinks, hearty food, and live sports. Ideal for hotel properties seeking an authentic pub concept with culinary credibility.

Gastropub Irish Heritage Community Focused Live Sports

Est. 2024 21 Carpenter Hotel, Singapore

Hotel Neo-Bistro & Bar

Kee's Neo Bistro & Bar

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 evoking 1930s Art Deco banking halls. European classics refined with Pan-Asian flair, operating from 7am to midnight. A blueprint for how a chef-driven concept can anchor a boutique hotel's entire guest experience.

Design Hotels All-Day Dining Heritage Building WOHA Interiors

How It Works

From Vision to Opening Night

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

Discovery & Positioning

Deep-dive into your property's brand DNA, guest demographics, competitive landscape, and physical space. Identifying the gap in the market your F&B needs to fill.

Concept & Identity

Building the brand narrative, name, visual identity, and interior direction. Designing the menu architecture, pricing strategy, and service choreography that brings the story to life.

Build & Team

Kitchen design consultation, supplier sourcing, team recruitment and training. Andrew personally trains the head chef and key team members to maintain the standard he's known for.

Launch & Operate

Hands-on opening support, ongoing menu development, quality assurance visits, and seasonal refreshes. The relationship is a partnership, not a one-time handoff.

Proven Track Record

Hotel & Resort Partnerships

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

Resort Partnership

One&Only Desaru Coast

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

Boutique Hotel Partnership

21 Carpenter / Design Hotels

Kee's Neo Bistro & Bar. Culinary Director for Design Hotel's 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.

Creating Dining
Identities

Andrew Walsh