Hailing from the idyllic village of Breaffy near County Mayo, Ireland, Andrew has worked alongside famous chefs at Michelin-starred restaurants around from the world and eventually Jason Atherton’s one-Michelin-starred Pollen Street Social in London. Andrew spearheaded Atherton’s first concept in Singapore and led the launch of Esquina to acclaim. The space quickly earned a reputation as Singapore’s top and pioneer Modern Spanish Tapas space. Following that, Andrew continued to work with Atherton and headed his second concept, The Study, a modern British restaurant.
Feeling that it was time for him to create a space he can call his own, Andrew took the step and launched his first concept as Chef-Owner with Cure, a restaurant that focuses on modern European cuisine in July 2015. Six years since its debut, the restaurant has established itself as one of the top dining spots in Singapore and has continued to remain popular among diners. He has since gone on to establish four additional restaurants under the umbrella of Cure Concepts, including Butcher Boy, an Asian-inspired bar and grill which launched in August 2017 and Bao Boy in July 2019, a cozy East meets West diner and bar that serves up bao burgers. Setting his sights beyond the shores of Singapore, Andrew debuted his first overseas venture, Ember Beach Club in 2020, in partnership with One&Only Desaru, Malaysia. His latest concept, CATFISH, followed shortly after in March 2020. A contemporary Fish Grill & Raw Bar, CATFISH serves up a seafood- centric fare highlighting the best of Asian ingredients.
Apart from his own ventures, Andrew also serves as a Culinary Collaborator at the Straits Clan members club, breathing life into their newly- renamed Clubhouse Kitchen; with his signature emphasis on quality ingredients and beautifully executed flavours from around the world.
Amir is a man who wears many hats - from a Certified Sommelier by the Court of Masters Sommelier, to opening numerous Michelin restaurants and working alongside Jason Atherton as GM back in Singapore, Amir was also an invigilator, a guest columnist for wine editorials, and a conductor for wine classes all around Asia. Currently our Director of Operations for Cure Concepts overseeing operations of all 4 restaurants, Amir also works closely with Chef Andrew for future plans. Not one to lie idle, Amir also banded together a group of sommeliers and co-founded The Flying Sommelier - a project that aims to raise funds for charities.
With 15 years of experience in the kitchen, Maksym graduated with an F&B Manager Diploma from the F&B Academy in Linz, Austria and has since went on to work in Michelin restaurants all over the world from two-star Ikarus Hanga-7 in Austria to Noma 2.0 in Copenhagen, eventually choosing to lay his roots in Asia. Outside of the kitchen, Max loves spending precious time with his baby boss. He also enjoys snowboarding and playing football (but let's just say his culinary skills way surpasses his football skills).
Alicia fell in love with the art of wine while first working in a fine dining Mediterranean restaurant. It was there where she gained curiosity as to how a sommelier chooses their best wine pairing; it opened up a whole new world for her - from the art of interaction with diners, to discovering cultures and flavours and how they can bring people of different backgrounds together. Alicia went on to complete a Sommelier course to gain in-depth knowledge as well as further refine her tasting abilities and palate, and has since went on to work at numerous Michelin restaurants.
Ridzwan oversees the day-to-day operations and beverage & wine program for Cure as well as Butcher Boy. From ensuring the team’s consistency in delivering impeccable service to our guests, to developing beverage and wine pairings for Nua Irish Cuisine, and making sure every corner of the restaurant is spick and span. Ridzwan has also been an integral part of the team in the expansion of Cure Concepts, having spearheaded the setting up of our sister restaurants Butcher Boy, Catfish and Club Street Wine Room.
With 15 years of managerial F&B experience under his belt, Nigel rose through the ranks and has overseen operations for establishments such as Otto Ristorante, The Prime Society and Marina Bay Sands. With his repertoire of knowledge, Nigel struck out on his own and co-founded Hood Bar and Cafe - a charming hot spot that brought music, arts & culture together that was well loved by the local music community.