Andrew Yeo is the new corporate executive chef of Hakkasan Group

The Staff Canteen

The Staff Canteen

Standard Supplier 6th June 2019

Andrew Yeo is the new corporate executive chef of Hakkasan Group

Global hospitality leader Hakkasan Group today announces the addition of a new Executive Chef to its corporate roster. Corporate Executive Chef Andrew Yeo is responsible for culinary worldwide of the Cantonese brands found within the Asian Luxury collection, including Hakkasan, Yauatcha, and Ling Ling.

Chef Yeo brings over 20 years of experience and training to this new role as Corporate Executive Chef. Most recently, Chef Yeo served as executive chef of The Miami Beach EDITION, where he oversaw all onsite restaurants including Matador Room, Market and Tropicale.

Previously, Chef Yeo held roles as an executive chef of The Ritz-Carlton Company, overseeing the Boston Commons and Amelia Island properties. Over the course of his career, he has helped launch several hotels, overseeing the culinary direction at The Shanghai EDITION and Ritz-Carlton properties in Montreal, Hong Kong and Dove Mountain.

Chef Yeo was born and raised in Singapore, where he first fostered a passion for cooking by helping his grandmother prepare traditional dishes for their family. He pursued a career in the culinary arts at the renowned SHATEC Institute of Singapore before joining The Ritz-Carlton Millennia Singapore, where he honed his technical skills and creative abilities.

“I’m incredibly excited to join Hakkasan Group, which has been recognised all over the world for its artful interpretations of Chinese cuisine,” says chef Yeo.

“I look forward to working with the talented culinary creatives at the company to bring our global restaurants to even greater heights.”

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