i. Biography
The Path
Precision, pace, and composure under pressure shaped Greg Bess early at CUT by Wolfgang Puck in Singapore (from 2010). The opening team work demanded clean execution from the start, and that environment set the terms for the discipline that would carry through later roles. Greg Bess then served as Executive Chef at CUT by Wolfgang Puck in Singapore, a position that placed responsibility for the restaurant’s day-to-day rhythm on his shoulders. He is now chef of St. Andreas, where the work continues with the same controlled approach.
The Work Today
At St. Andreas, the cooking associated with Greg Bess is built on restraint and control rather than excess. The food is defined by clear ideas carried through with exacting detail: spice used with purpose, smoke handled as structure, freshness used to sharpen the plate, and finishes that resolve the dish cleanly. That outlook reflects a career that moved from the pressure of an opening team at CUT by Wolfgang Puck in Singapore (from 2010), to Executive Chef at CUT by Wolfgang Puck in Singapore, and now to St. Andreas, with each step reinforcing a more assured command of technique.
Signature
Greg Bess's signature dishes include Indian Spiced Braised Beef Short Ribs, Seabream Laksa, and binchotan-grilled mackerel with pickled cucumber. The set shows a kitchen working across contrasts: the depth of braised short ribs, the layered character of laksa, and the sharp meeting of smoke and acidity in the mackerel dish. Taken together, they point to a style that values richness without losing precision.
Profile updated August 2026
FAQ
Asked of Greg
Where did Greg Bess work before?
Greg Bess's earlier career included CUT by Wolfgang Puck and CUT by Wolfgang Puck.
What is Greg Bess known for?
Modern American steakhouse cuisine.
