Global hospitality leader Hakkasan Group today announces the addition of two Executive Chefs to its corporate roster. Corporate Executive Chef Andrew Yeo is responsible for culinary worldwide of the Cantonese brands found within the Asian Luxury collection, including Hakkasan, Yauatcha and Ling Ling. Executive Chef Special Projects, U.S., Chen-Wei Chan supports the execution of the culinary vision within the United States, at Hakkasan New York, Hakkasan San Francisco, Hakkasan Miami, Hakkasan Las Vegas and Yauatcha Houston.
Chef Yeo brings over 20 years of experience and training to this new role as Corporate Executive Chef. Most recently, Chef Yeo served as executive chef of The Miami Beach EDITION, where he oversaw all onsite restaurants, including Matador Room, Market and Tropicale. Previously, Chef Yeo held roles as an executive chef of The Ritz-Carlton Company, overseeing the Boston Commons and Amelia Island properties. Over the course of his career, he has helped launch several hotels, overseeing the culinary direction at The Shanghai EDITION and Ritz-Carlton properties in Montreal, Hong Kong and Dove Mountain.
Chef Yeo was born and raised in Singapore, where he first fostered a passion for cooking by helping his grandmother prepare traditional dishes for their family. He pursued a career in the culinary arts at the renowned SHATEC Institute of Singapore before joining The Ritz-Carlton Millennia Singapore, where he honed his technical skills and creative abilities.
“I’m incredibly excited to join Hakkasan Group, which has been recognized all over the world for its artful interpretations of Chinese cuisine,” says Chef Yeo. “I look forward to working with the talented culinary creatives at the company to bring our global restaurants to even greater heights.”
Chef Chan brings a global perspective and wealth of experience to his role. He previously served as executive chef of the Asian Bistro Red 8 in the Wynn Las Vegas, where he specialized in Cantonese dishes such as dim sum and Macau noodles. Prior to that, Chef Chan held positions as executive chef of Wazuzu Pan-Asian bistro at the Wynn Las Vegas, sous chef at Manhattan Island’s Tommy Bahama Restaurant and Bar, sous chef at The Carlyle, a Rosewood Hotel and chef de cuisine at Rosewood Little Dix Bay.
Chef Chen-Wei Chan’s culinary beginnings are rooted in Taiwan, where he developed a lasting love for the culinary arts as his family bonded over soulfully prepared meals. After serving in the Taiwanese Army, Chef Chan began to pursue his passion for cooking at an apprenticeship at Portofino Italian Restaurant in Taipei, Taiwan. He later enrolled in the American Culinary Federation for formal training in the culinary arts and became as Sous Chef.
“I am thrilled and honored to join Hakkasan Group’s talented culinary team,” said Chef Chan. “Hakkasan Group is a global leader in Asian cuisines, and I am excited to share my culinary vision and bring more unique restaurant experiences to our guests.”
