About Chef


Andrew Walsh

Cure is Andrew Walsh’s first venture as Chef-Owner and is a restaurant that rooted in combining top-notch plates, solid drinks and personable service that is delivered in a casual yet refined environment. Andrew’s illustrious career has seen him working under Jason Atherton as Sous Chef at established Michelin-starred Pollen Street Social, as well as Tom Aikens at his eponymous one Michelin-starred restaurant, modern British cuisine in lively surrounds. He also spent time at London’s Lindsay House under Award Winning Chef Richard Corrigan, an Irish chef who showcases clean and seasonal flavours at his restaurants, and New York City’s Public Restaurant with Chef Brad Farmerie, whose culinary method informs his internationally-influenced cuisine.

After working in Jason Atherton’s buzzy London restaurants, the Irish-born chef ventured into the Keong Saik neighbourhood in the outskirts of Chinatown to spearhead Atherton’s first Singaporean concept. For three-and-a-half years, he worked alongside Atherton to lead the teams at one of Singapore’s top Spanish-influenced restaurants, Esquina, as well as modern British restaurant The Study before launching his flagship Cure Restaurant in July 2015 to critical acclaim.