Andrew Lo, Executive chef at Quayside, began his culinary journey when he first attended one of the top culinary schools in America, the Culinary Institute of America. After graduation, he became the Corporate Culinary Management Trainee and started his training at the Hyatt Regency at Penn’s Landing. Eighteen months later, he was promoted to be the Chef de Cuisine at the Vu’s Restaurant at the Hyatt Regency Jersey City on the Hudson River. Two years later, he relocated to New York City to help open their third “Andaz” in the world, the “Andaz Wall Street”.
He has been a professional chef for 10 years having worked in many different countries. He possesses an extensive experience in general management with large scale operations, presenting a versatile background in both hotel and restaurant settings. His strong combination of culinary experience and management skills coupled with a full knowledge of creative background makes him a true professional of his craft. French, Italian, contemporary American are some of the cuisines he mastered over years. He has a board experience in hygiene and safety standards.
Andrew Lo then moved back to Hong Kong , he has been heading some highly regarded restaurants including Linguini Fini, 001 Whisky Bar and Aberdeen Street Social before he became the Executive Chef at Quayside.
The skills he has acquired and developed over the years have engraved a discipline into his work ethic, and bred a constant motivation to learn and grow as a professional on a daily basis.