Hakkasan Group today announced 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. He pursued a career in the culinary arts at the 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 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,” says 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.”
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