Alan Yau (OBE) is a seasoned entrepreneur who has created ventures such as Wagamama (2018 valuation $800 Million), Hakkasan (2018 valuation £1.1 Bn & Awarded Michelin Star 2002, Exited in 2008), Busaba Eathai (Exited in 2008), Yauatcha (Awarded Michelin Star 2005), Princi (Sold to Starbucks 2016).
In 2016, he pivoted from hardware (bricks and mortar) to software through founding the tech startup Softchow: A qualitative taste aggregation and discovery marketplace that is community driven, with the ultimate mission – no food regrets.
For the last +15 years, he has worked on numerous projects across the globe through his consultancy company AYU that specialises in incubating, uplifting and delivering restaurant concepts transcending all verticals of the industry. Projects ranged from The Peking Duck Specialist Eatery, Jing Yaa Tang, at the Opposite House in Beijing to the bespoke Dim Sum House, Yaumay, in Marunouchi Tokyo.
Alan regularly gives talks around topics such as “Is it worthwhile investing in branding in gastronomy (Impact & Residual Benefit)”, “ How to increase the soft power of a country through gastronomy” and “Disrupting Taste through technology”.