Chef Andrew Yeo

TAO GROUP HOSPITALITY / HAKKASAN GROUP, London 2019 - 2024 Corporate Executive Chef Cantonese Brands

• Accountable for the global Hakkasan, Yauatcha and Lingling restaurants

(Middle East, Saudi, Turkey, India, Shanghai, USA, London)

• Quarterly developed new dishes, standard recipes and implement across the globe

• Involved in pre and opening Hakkasan Bodrum 2021, Istanbul 2023 and Riyadh 2023

• Gain one michelin star Hakkasan Dubai 2022 and Abu Dhabi 2023, Istanbul and Bodrum recommended 2023

• Michelin Star chef series dinner within Middle East and London in 2022 and one in Indian 2023

THE MIAMI BEACH EDITION, Miami Beach, Florida 2017 - 2019 Executive Chef

• Oversaw the entire Culinary and Stewarding Division of the hotel.

• The hotel Jean George Restaurant, Matador Room, Market and 6] n oTropical and n-I room dinning • Budgeting, developing menu, food ordering, oversaw kitchens schedule, Banquet Operation, Event setup

• Contributed to formulation of press releases and media submissions regarding the hotel's culinary endeavours

• Assisted The Shanghai Edition opening in July 2018 (Canto Disco by Black Sheep Restaurant, Cantonese Cuisine)

THE RITZ-CARLTON, Amelia Island, Florida 2014 - 2017 Executive Chef

• Oversaw the entire Culinary and Stewarding Division of the hotel.

• The Resort's AAA Five Diamond restaurant, Salt, Lobby Lounge, Eight Burger Bar & Sports Lounge, In-room dinning In Jan 2016, Unveiled Coast restaurant, specialising in seafood from the Atlantic Ocean, local produce and honey from the Chef's Garden.

• Introduced a new modern sushi bar concept for the Lobby.

• Budgeting, develop menu, food ordering, oversaw kitchens schedule, Banquet Operation, Event setup

• Total projected F&B Sales YE $38,400,000 with a F&B Profit of over 40% • Contributed to formulation of press releases and media submissions regarding the hotel's culinary endeavours

• Assisted in The Miami Beach Edition opening in 2014

• Guest chef at The Ritz-Carlton, Sanya China in December 2016 ( Asian Singapore Cuisine Station and plated dinner)

THE RITZ-CARLTON, Boston Common 2011 - 2014 Executive Chef

• Oversaw all the entire Culinary and Stewarding Division in the hotel (Avery Bar and Artisan Bistro Three meal dining Restaurant)

• Received award for the Best Restaurant for Pre-and Post-Theater by the Improper, Bostonian 2012 and Boston's Best Hotel Bar by Boston Magazine 2012

• Budgeting, develop menu, food ordering, oversaw kitchens schedule Banquet Operation, Event setup

• Total projected F&B Sales YE $9,900,000

• Contributed to formulation of press releases and media submissions regarding the hotel's culinary endeavours

• Assisted in the relaunch of The Ritz-Carlton Montréal, Canada

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THE RITZ-CARLTON, Orlando Lakes, Florida 2007 - 2011 Executive Sous Chef

• Started as Chef Tourant and got promoted to Executive Sous Chef in 2009 • Oversaw al the outlets in the hotel (Bleu Poolside, Vitale Spa, Fairway Golf and Vineyard Grill Three meal dining Restaurant)

• Developed Menu, food ordering, oversaw kitchens schedule, Banquet Operation, Event setup • Total F&B Sales YE $31,000,000

• •Assisted in the opening of The Ritz-Carlton Hong Kong, 2011 (Club floor included 3 meals Contemporary Asian Cuisine)

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THE RITZ-CARLTON, Golf Resort of Naples, Florida 2003 - 2007 Chef Tourant / Speciality Chef

THE RITZ-CARLTON, Millenia, Singapore 2000 - 2003 Chef-de-Partie, Casual Fine dining Restaurant Snapper Offering

but both East, Asian and Western Cuisine

Education

Culinary Institute of America, Hyde Park, New York

The Art of Charcuterie, Continue Education Courses, 2010

Culinary Institute of America, Napa Valley, California

Wine &Food Pairing for Chefs, Continue Education Courses, 2004