Andrew Walsh, Michelin-starred Chef

Chef Andrew Walsh

Chef Andrew Walsh leads the culinary concept at Ember Beach Club at One&Only Desaru Coast, an ultra-luxury beachfront retreat located on Malaysia’s tropical south-east coast. On the edge of the secluded coastline and flanked by lush greenery, Chef Walsh has created the ultimate in relaxed, luxurious beach dining, with an exciting menu showcasing his distinct take on the art of barbecue, elevated and infused with Asian flavours. Ember Beach Club is a destination for dining, an oasis for live music, a hub for water sports and a coveted place to be.  Framed by the sound of the lapping waves and lingering sea breeze, guests are invited to enjoy a selection of hand-crafted cocktails, light bites and heartier sharing plates featuring the best regional and seasonal ingredients. 

Chef Walsh is celebrated as one of the first chefs in Singapore to drive the concept of ‘Bistronomy’, championing the art of creating exceptional food delivered in a vibrant, relaxed social setting. Chef Walsh’s illustrious career has seen him working in the United Kingdom under Jason Atherton as Sous Chef at established Michelin-starred Pollen Street Social, as well as with Tom Aikens at his eponymous one Michelin-starred restaurant. He also spent time at London’s Lindsay House under Richard Corrigan, an award-winning Irish chef who showcases clean and seasonal flavours at his restaurants, and at New York City’s Public Restaurant with Chef Brad Farmerie, whose culinary method informs his internationally influenced cuisine.

After working in Jason Atherton’s acclaimed London restaurant, the Irish-born chef relocated to spearhead Atherton’s first Singaporean concept, Esquina and The Study, located in the Keong Saik neighbourhood in the outskirts of Chinatown. For three-and-a-half years, Chef Walsh worked alongside Atherton in Singapore before launching his own flagship Cure Restaurant in 2015 to critical acclaim. With his new venture, 'Nua', Chef Walsh showcases his culinary vision, blending his Irish roots and childhood flavours with refined techniques and global influences acquired throughout his career. The restaurant earned its first Michelin star in 2021 and has retained it since then. 

Chef Walsh has went on to establish other unique dining establishments under the umbrella of Cure Concepts. These include his second restaurant, Butcher Boy, in 2017, an East-meets-West bar and grill inspired by his travels in Asia; Catfish Izakaya, a Japanese-inspired venue offering seafood-centric dishes with the best of Asian ingredients; and the latest addition, 87 Club Street, a modern wine bar. Ember Beach Club is Chef Walsh’s first restaurant outside Singapore.