Cheryl Koh’s culinary career was set the moment she had her first taste of kitchen life at Raffles Singapore Hotel. She was hooked on the dynamic and fast-paced environment, and went on to work for a handful of renowned restaurants around the world, such as two Michelin-starred restaurants Lasserre in France and Don Alfonso 1890 in Italy, before she was appointed pastry chef in Les Amis here. Last year, the group opened Tarte by Cheryl Koh to serve up artisanal tarts, which furthered her legacy as Asia’s Best Pastry Chef 2016, as recognised by Asia’s 50 Best Restaurants.
WHAT IS YOUR VISION FOR TARTE BY CHERYL KOH?
I hope that Tarte can — and will always — be synonymous with quality of ingredients; a patisserie that serves fresh products and adopts the right baking and cooking techniques.
IN WHAT WAYS DO YOU FURTHER REFINE YOUR CRAFT?
I keep the flavours simple and clear, with meaningful combinations that enhances the overall taste and texture of the dessert. Together with my team, we are constantly refining or developing new recipes to make the best version of each tart.
DO YOU COOK FOR YOUR FAMILY?
I usually do not cook at home as my family has great cooks and there’s always food on the table when I get home. This is one thing I enjoy most about being back in Singapore.