Chef Cherrie Uy-Tan was initially an accountant by profession; however, her true passion and calling is in cooking. She received her culinary training in The Academy of International Culinary Arts, where she graduated at the top of her class in 2009.

She also attended CCA Manila in 2008 for Fundamentals of Culinary Arts, and received a certificate from the Heny Sison Culinary School in 2009 for the Fundamentals of Baking.

She went on to her internship at Discovery Suites where she was hired for the hotel’s steak house, 22 Prime, right after graduation. Chef Cherrie later moved to TAKA Japanese Restaurant, which is a fine dining establishment.

She then became the Corporate Chef for Max’s Commissary, where she enjoys having her creativity challenged and stimulated — developing recipes as well as training staff.

Chef Cherrie has also participated and won in a number of competitions, namely, the Philippine Culinary Cup from 2010 to 2012, and the FHC International Culinary Arts Competition in Shanghai for the 12th, 13th, and 15th Edition. Chef Cherrie has had several judging experiences. She participated as one of the judges for FHC International Culinary Arts Shanghai from 2018 to 2019, La Cuisine Jakarta from 2022 to 2023, the Philippine Culinary Cup from 2019, and the Davao Culinary Cup from 2023.

Chef Cherrie is currently the Corporate Executive Chef of No Bia, Inc from 2012 up to present, and is a Certified ServSafe Food Protection Manager from 2014 up to present.