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You don’t need to go to culinary school to have a successful career in the kitchen—not if you have the level of passion and ambition that Cheryl Koh has. The pastry chef sought out her own training in Michelin‑starred restaurants around the world before settling back home with two-Michelin-starred restaurant Les Amis and later, her own dessert place, Tarte by Cheryl Koh, under the Les Amis Group. “Pastry cooks are unique in the kitchen world,” says the 2016 Asia’s Best Pastry Chef of the Asia’s 50 Best Restaurants list. “It is work that brings pleasure and enjoyment to others, an industry that comforts and satisfies.” On the side, she has been participating in cooking classes her company organises for cancer patients with the National University Cancer Institute, Singapore.