Singapore-born pastry chef Cheryl Koh heads the pâtisserie at three-Michelin-star Les Amis and founded Tarte by Cheryl Koh (2015). Named Asia’s Best Pastry Chef 2016, she melds French technique with global produce, championing tarts as precise, ingredient-led expressions of season and terroir.
Educated at St Nicholas Girls’ School, Catholic Junior College and the National University of Singapore (Geography & European Studies), Koh worked part-time in Raffles Hotel’s pastry section before choosing the kitchen over an offered marketing post.
A year later she moved to Paris’s Lasserre, followed by the Burj Al Arab in Dubai, Don Alfonso 1890 (Macau and Campania) and The Landmark Mandarin Oriental in Hong Kong; in 2011 she joined the Les Amis Group at two-star Cépage, relocating to Singapore in 2013 as head pastry chef of Les Amis.
In April 2015 she opened Tarte by Cheryl Koh, a boutique focused on single-flavour tarts made with hyper-seasonal fruit and French butter; a second outlet followed in 2020. Her work earned the title Asia’s Best Pastry Chef at Asia’s 50 Best Restaurants 2016.
Today she balances the fine-dining rigour of Les Amis—where petits fours echo the savoury menu’s precision—with Tarte’s playful showcases, while mentoring young pastry cooks and representing Singapore at culinary conferences.
