IN THE KITCHEN WITH ANDREW WALSH
Talking food, philosophy and Ember Beach Club
Chef ndrew Walsh is quite the formidable badass in the kitchen. e moves with confidence and grace, as he calls out for ingredients, then plates delicate slices of radishes with a steady hand. ut he isn’t just a head chef running a kitchen, he’s
DINING OUT BY STAYING IN
a restauranteur and businessman running three establishments in Singapore Cure, utcher oy and ao oy.
is culinary career has seen him work under some of the world’s greatest chefs, such as ichard Corrigan and Jason therton, whom he now considers a friend who mentored him when he wanted to branch out on his own. The Irish chef is now known as one of the first chefs in Singapore to introduce ‘bistronomy’, which champions e[ceptional food in an unpretentious, ‘come as you are’ manner.
It’s no wonder One&Only Desaru Coast appointed him to lead and e[ecute Ember each Club, the ultra lu[ury beachfront retreat’s barbecue and grill. Ember is the hallmark of Walsh’s cooking style – using the art of barbecue to create light and clean dishes infused with sian flavours.
s we wait for the opening of One&Only Desaru Coast, Chef Walsh dishes out his take on food with Jetgala.
What’s your philosophy towards food?
I’m a restauranteur and a business owner so I am more about the creative process. I’m a creative director in terms of everything in the restaurant – plate ware, chopsticks, napkins, even picking the art on the wall, working with the designer for the concept of the restaurant and the music playlist. Food is just one proportion of it.
ut as a chef, I believe in sustainability, utilising everything that we get and respecting the ingredient. I strive for zero With the current COVID-19 situation, dining out is no longer an option, but diners can still get a taste of Cure, Butcher Boy and Bao Boy right at home. Head over to curesingapore.com, butcherboy.com.sg and baoboy.sg for islandwide delivery and to support Chef Andrew Walsh and his team.