Chef
Andrew Yeo
- Discipline
- Chef
- Based in
- Miami, Florida, United States
i. Biography
Andrew Yeo’s work sits in the line between domestic repetition and large-scale hospitality. Born and raised in Singapore, he first learned to cook by helping his grandmother prepare traditional dishes for the family table. That early training, built on memory, care, and routine, became the base of a career that later moved through some of the most exacting kitchens in global hotel dining. He later held the title Corporate Executive Chef of Hakkasan Group after serving in The Ritz-Carlton Millenia Singapore; Ritz-Carlton properties in Montreal, Hong Kong, and Dove Mountain and The Miami Beach EDITION in Miami Beach.
Coming Up
Formal training at SHATEC Institute of Singapore gave Andrew Yeo the structure to turn an early domestic habit into professional practice. From there, his career advanced through high-pressure hotel kitchens where consistency, speed, and technical control are non-negotiable. He went on to serve as Executive Chef at The Ritz-Carlton in Boston and Amelia Island, then as Executive Chef at The Miami Beach EDITION, before becoming Corporate Executive Chef of Hakkasan Group. He is now Corporate Executive Chef of Hakkasan Group, a role that extends a career shaped by a steady climb through major hospitality brands.
Where They Are Now
The line attached to Andrew Yeo’s cooking — “Treating each element of his dishes with care and dedication, he allows the ingredients to shine” — describes a kitchen approach built on restraint and exact placement. The focus is not on ornament, but on control: letting ingredient quality register without crowding it. In practice, that points to a chef working with composition, not excess, and using refinement as the main tool of the plate.
Career - Corporate Executive Chef — Hakkasan Group - Executive Chef — The Ritz-Carlton, Boston and Amelia Island - Executive Chef — The Miami Beach EDITION - Corporate Executive Chef — Hakkasan Group Education: SHATEC Institute of Singapore
Signature
Black truffle roast duck is listed among Andrew’s signature dishes. It gives a clear read on the kind of kitchen vocabulary associated with his work: exacting, structured, and built around ingredients that carry weight on their own. The dish points to a style that values depth and balance in equal measure, with each component expected to hold its place.
In Their Words “Treating each element of his dishes with care and passion, he allows the ingredients to shine.”
Honors
Recognition for Yeo is embedded in the sequence of his appointments: Executive Chef at The Ritz-Carlton properties in Boston and Amelia Island, Executive Chef at The Miami Beach EDITION, and Corporate Executive Chef of Hakkasan Group. Read in order, those roles show a career that advanced through major international hospitality brands and was marked by increasing scope rather than detours.
FAQ Where did Andrew Yeo train or study? Andrew Yeo trained at SHATEC Institute of Singapore. What is Andrew Yeo known for? Cantonese cuisine.
