Cherish is a multi-award winning Executive Pastry Chef at The Langham, London.
Her work ranges from serving one of the finest afternoon teas in the capital, through creating irresistible desserts inspired by the collections of top designers and brands, to developing magnificent showpieces.
Cherish moved to London in 2001 from Singapore but not before making a name for herself in the city of her birth. Encouraged by her family who loved her cooking, she enrolled at Shatect Culinary School where she discovered a natural talent for making pastries. Cherish honed her skills in the best hotels in Singapore, including the famous six star Raffles Hotel and The Sheraton, creating delicious cakes and desserts for the hotel’s guests.
Single-minded in her pursuit of innovation and precision - and competitive by nature – Cherish has challenged herself through many culinary competitions around the world, resulting in over 25 medals, including 18 Golds.
In her first year in London she won ‘Dessert of the Year’ (which she now judges), and under her creative leadership, The Langham’s Palm Court won the prestigious Tea Guild’s ‘Top London Afternoon Tea’ award in 2010. She was awarded ‘Pastry Chef of the Year’ by the Craft Guild of Chefs in 2012, but Cherish says that her proudest moment was the Singapore pastry team winning 1st place out of 32 countries at the IKA Culinary Olympics in Germany in 2000.
Elements of her upbringing in Singapore are always evident in her work. Many of her desserts involve the use of more exotic Asian ingredients such as dashi, wasabi, pandan leaves and incorporate the Umami taste. A combination of artistic flare and expert knowledge of ingredients makes her one of Britain’s most accomplished and innovative pastry chefs.