Pastry Chef Cheryl Koh, began her culinary journey at Singapore Raffles Hotel, where she worked part-time during her school holidays. Cheryl fell in love with working in the kitchen, and her culinary experience in Raffles Hotel cemented her decision to pursue a career as a pastry chef. Upon graduating with a degree in geography and European studies from the National University of Singapore, she embarked on global odyssey learning from world renowned chefs in Michelin-starred restaurants.
Cheryl’s career took her to the two Michelin-starred Lasserre, before she was appointed Chef de Partie at the Burj Al Arab in Dubai, as well as one of Italy’s revered restaurateurs, Chef Alfonso Iaccarino, from two-Michelin-starred Don Alfonso 1890, and sister restaurant at the Grand Lisboa in Macau.
At the tail end of 2010, Cheryl Koh teamed up with Executive Chef Sebastien Lepinoy at the Les Amis Group’s first overseas venture in Hong Kong. Today, Cheryl still considers Sebastien as her “biggest influence”, highlighting that many of her creations are an extension of working closely as a team. In 2016, apart from Les Amis restaurant earning themselves 2 Michelin Stars, Cheryl was also crowned ‘Asia’s Best Pastry Chef’ in Asia’s 50 Best Restaurants awards ceremony.
When it comes to desserts, very few chefs in Singapore are willing to invest in seasonal fruits such as French Gariguette Strawberries, Iranian Pistachios, and Indian Alphonso Mangoes. However, Cheryl is not one to compromise on quality. A lot of time and effort is spent perfecting a seemingly simple dessert and sourcing for the right ingredients.
Cheryl’s passion and experience shine through in her craftsmanship – extraordinary, exquisitely presented artisanal desserts that stimulate the visual and taste senses.