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Upon graduating with a degree in geography and European studies from the National University of Singapore, she embarked on a global odyssey learning from world-renowned chefs in Michelin-starred restaurants.

Working at illustrious establishments like two-star Michelin Lasserre, Burj Al Arab in Dubai in with renowned Austrian pastry chef Felix Schmid, two Michelin-starred Don Alfonso 1890 in Sorrento, Grand Lisboa in Macau and The Landmark Mandarin Oriental in Hong Kong.

In 2015, Cheryl opened French patisserie “Tarte by Cheryl Koh” under Les Amis Group, which retails a seasonal range of artisanal tarts made with a variety of seasonal ingredients. 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.

Since graduating from Shatec in Pastry and Baking, Kelly has worked at renowned two and three Michelin starred restaurants. She started her culinary journey as a Commis at DB Bistro by Daniel Boulud where she honed her technical pastry skills in mise en place station from learning the basics of moulding tart shells, laminating puff pastries to tempering chocolate all whilst running an extremely busy lunch and dinner service.

When she joined Joël Robuchon Singapore after her three-year tenure at DB Bistro, learning and incorporating some French in the kitchen was imperative for the communication and creation of menus. This made her even more appreciative of the culture and cuisine, which then gave her the opportunity to work with some of the most premium ingredients from the region.