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.
Straight out of studying western culinary in school, Sheng started learning his ways around the kitchen at a tender age of 16. Embarking his culinary journey at Shangri-La, Sheng moved to Jaan where he steadily rose up the ranks to Chef de Executive in his 4 years with the team. Sheng have had the honour of being an integral part of several four-hands with Michelin starred chefs such as Jean-François Piège, Luca Fantin, Jimmy Lim and Simon Rogan, as well as travelling to Thailand for a special four-hands with Ian Kittichai of Issaya Siamese Club. With a keen personal interest in modern European cuisine, Sheng found the perfect setting with Cure’s Nua Irish cuisine to showcase his culinary skills.
Jr Sous Chef
Our hidden MVP of the team, and our longest serving kitchen member, Choon is an integral part of the Cure Concepts family. He worked his way up from our sister restaurant Butcher Boy, and then to Cure where he rose from a Chef de Partie to a Junior Sous Chef; an important member who played a vital role in helping Cure clinch our very first Michelin Star. Apart from his works at Cure, Choon also assists the Cure Concepts family all-round, from setting up of pop-up concepts such as ‘Bao Boy’ to assisting the opening team of Catfish and private home events. Choon’s past experiences also include Jamie’s Italian, Hotel Jen, Adrift by David Mayers and Nobu.
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.
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 Concepts. 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.