Born and raised in Singapore, chef Andrew Yeo’s interest in food begins with his grandmother. Yeo, who helps prepare traditional dishes, improves his technical skills and creative dishes with his culinary training at the famous SHATEC Institute in Singapore. Later, Andrew joined the team at The Ritz-Carlton Millenia Singapore and continued his culinary work there for a while.

With over 20 years of experience in luxury kitchens, Andrew has managed kitchens at The Shanghai EDITION and the Ritz-Carlton in Montreal, Hong Kong and Dove Mountain, and has opened many hotels throughout his career. Yeo, currently Hakkasan Group Corporate Executive Chef, believes that fresh ingredients are the key to quality Cantonese cuisine.