Pastry Chef
Cheryl Koh
- Discipline
- Pastry Chef
Made By record
Awards & recognition
1 total
1 winner
i. Biography
“A good dessert has the undeniable ability to make people smile,” Cheryl Koh has said. In pastry, that effect is built through control: sweetness held in check, texture made deliberate, and presentation kept in service of the bite.
The Trajectory
Pastry training in Singapore gave Cheryl Koh her first formal base through the National University of Singapore, before professional kitchen work at Raffles Hotel in Singapore placed that foundation inside hotel pastry production, where consistency, finish, and service discipline are part of the craft. French restaurant pastry added another register at Lasserre in Paris, France. For Koh, that meant working within a tradition where structure, restraint, and technique carry the dessert as much as decoration does. Luxury hotel pastry in Dubai, UAE, extended the scale of that work at Burj Al Arab. The setting required pastries built for high-volume expectations without losing detail, a useful test of precision and repeatability. Italian fine-dining practice entered the record at Don Alfonso 1890 in Italy, followed by Hong Kong roles at Mandarin Oriental and Cepage. Across those kitchens, Koh’s pastry work accumulated different service formats, ingredient habits, and expectations of finish before returning to Singapore. Restaurant pastry and retail tart production now meet in Koh’s work at Les Amis in Singapore and Tarte by Cheryl Koh, which she has owned since 2015. The through-line is not novelty for its own sake, but a controlled pastry vocabulary applied across fine dining and a focused tart counter.
Now
The current pastry work at Les Amis sits alongside ownership of the pâtisserie. At the pâtisserie, artisanal tarts are crafted from scratch each morning with the finest ingredients, with the format emphasizing simplicity, balance, and clean execution rather than excess.
Career - Pastry Chef — Les Amis, Singapore - Owner — Tarte by Cheryl Koh, Singapore (2015–present) - Pastry Chef — Raffles Hotel, Singapore - Pastry Chef — Lasserre, Paris, France - Pastry Chef — Burj Al Arab, Dubai, UAE - Pastry Chef — Don Alfonso 1890, Italy - Pastry Chef — Mandarin Oriental, Hong Kong - Pastry Chef — Cepage, Hong Kong Education: National University of Singapore
Awards and Standing
Asia’s Best Pastry Chef in 2016 marked formal recognition of Koh’s pastry practice, placing her work within the regional conversation on contemporary dessert craft.
FAQ Where did Cheryl Koh train or study? Cheryl Koh trained at National University of Singapore. What recognition has Cheryl Koh received? Asia's Best Pastry Chef (2016).
