Conor Beach

Coming Up

The discipline of a large, high-profile kitchen took shape for Beach as Executive Chef at Tri in Repulse Bay, Hong Kong, from 2016. That role placed Conor Beach in charge of the pace, standards and pressure of a prominent dining room, a setting that demands control as much as output. Since 2021, he has been Head Chef of Grill 58, where the same working order now shows up in a menu organized around fire-driven cooking and precise handling.

Where They Are Now

At Grill 58 in Macau, Beach works with the basics of grill cooking and the slower logic of dry-aging, using charcoal heat and lychee wood smoke to set the restaurant’s tone. That approach is most visible in the Shrimp Cocktail Tarts, where Nordic cold-water shrimps are brined and grilled over lychee wood and Japanese charcoal before being dressed in homemade cocktail sauce with Thai basil and curry leaves. The dish is built on contrast: smoke, cold, herb, and sauce kept in balance. The 28-Day Aged Snake River Farm M7 Wagyu Bone-In Ribeye is one of Beach’s signature dishes, and it anchors the custom-built Himalayan pink salt meat-ageing room that sits at the center of Grill 58’s program. On Sundays, the brunch spread broadens the kitchen’s range without losing that same sense of order, with Fine de Claire Oysters with Fermented Tomato and Smoked Bonito Oil, House-Cured Petuna Salmon Trout, Ibérico Cold Cuts, Artisanal Cheeses from Les Freres Marchand, and Grill 58 Caesar Salad. Beach’s view of the business stays practical. “I like working in nice restaurants but I also like to work in restaurants that my friends can afford to dine at.” He gives the same plain reason for cooking itself: “I became a chef because I love food, I love cooking and my mom never really had the time to always cook when we were little.”

Signature

Conor's signature dishes include Shrimp Cocktail Tarts and 28-Day Aged Snake River Farm M7 Wagyu Bone-In Ribeye.

In Their Words “What drew me to Macau was the concept at Grill 58: dry-aging, cooking with fire, charcoal grills, lychee wood, the Josper oven, and being able to focus on those techniques in a five-star resort.” “I became a chef because I love food, I love cooking and my mom never really had the time to always cook when we were little.”