Alan Yau

The only surprising thing about this year’s Independent Restaurateur of the Year, is that he hasn’t won before. While the calibre of the shortlist meant a heated debate among the judges was inevitable, in the end Alan Yau won a unanimous vote of confidence.

And innovation was the word on everybody’s lips. “He has been a pioneer in opening up Far Eastern food to people,” said one judge, going on to praise Yau for his enduring entrepreneurial spirit.

Another enthused over Yau’s “restless curiosity”. “The innovation he has brought to each of the things he’s created is quite remarkable,” they said. Just in case everyone wasn’t convinced, someone else added: “He’s a champion of innovation for the Far East. He has pioneered the way and that helps lower-level operators follow into that space.”

Yau’s achievements include two one-Michelin-starred restaurants and the highly successful Thai casual dining concept Busaba Eathai.

The creation of the Wagamama concept in 1992 marked Yau out as an innovator some 13 years ago, and the fact that the brand is now in the top 15 UK restaurant groups (and has travelled as far afield as Australia) is further testament to Yau’s outstanding vision.

After selling the noodle-bar concept in 1997, Yau went on to open Hakkasan, the first-ever UK-based Chinese restaurant to win a Michelin star. Not only was it a success when it first opened in, but it remains one of London’s most fashionable and successful eateries.

In 2005 Yau followed up his success with Hakkasan with the infinitely trendy Yauatcha. Despite the fact this dim sum dining room insists upon a 1.5 hour turnaround time, it remains a sell-out success, not to mention now the holder of a Michelin star.

Food is not all Yau is famed for. however. His success as a restaurateur is intricately bound to his success and innovation as a designer. In fact, Yau’s first passion was design but his parents persuaded him that business studies would stand him in better stead. "Coming from an immigrant family, money is important,” said Yau. “I saw wealth and education as the way out.”

The unique look of Wagamama’s chic canteen style dining rooms was evidence from the start that Yau’s business was going to focus as much on the ambiance of the dining experience as the food itself. Hakkasan’s moody interiors proved his first success wasn’t just luck, while Yauatcha and Busaba Eathai have proved Yau’s commitment to every angle of the restaurant business. “What I tend to sell, what I want to create is something that is worth a lot more in terms of perception than what we actually charge,” said Yau on the Busaba concept.

The theory clearly works. Yau now has 2,000 people working for him and there seems no end in sight to his energy, innovation or commitment to the industry.

“Yau is a great role-model,” agreed this year’s judges. “He sets the example, he opens new avenues for us all.”

The Judges

• Nick Basing, group chief executive, Paramount
• Mark Derry, managing director, Loch Fyne Restaurants
• Andrew Guy, managing director, Gourmet Holdings
• Paul Hickman, analyst, KBC Peel Hunt
• Nigel Platts-Martin, proprietor, the Square

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