Eileen Tay

Eileen spent much of her childhood sitting on the kitchen counter, watching her mum whipping up cakes. Her closet obsession with sweets was fueled when she spent six months of college days in Paris, living on a daily diet of macarons. Fascinated by the intricacies of baking and cake decorating, she moved to Napa Valley, California in 2007 to pursue her passion for sweets.

A graduate of the Culinary Institute of America (CIA), Eileen trained in various North American Michelin-starred restaurants like The Dining Room (Ritz Carlton Hotel, San Francisco), and Auberge du Soleil (Relais & Chateaux, Rutherford), and top Bay Area restaurants like Ubuntu, Farallon, and Bouchon Bakery.

She continued her cake decorating education under renowned American cake designer, Colette Peters, at the Notter School of Pastry Arts in Florida. Upon returning to Singapore, she further honed her culinary skills as a trainee at a prestigious hotel.

A year in the Napa Valley has developed Eileen’s tasting palate and love for seasonal ingredients. Inspired by her weekly farmers’ markets visits, the freshness of fruits in season is pivotal to her sweet creations. Her dedication to pureness and goodness of natural flavours drives her passion to create artisan sweets.

Our Creative Team

Our creative team at ET Artisan Sweets includes experienced pastry professionals like Doreen, Francis and Doris. Trained at Singapore’s prestigious hotels and culinary establishments, each brings about diverse skills and creativity to our dessert portfolio.

Their passion in developing pastry techniques and enhancing taste profiles lead to quality sweets. Inspired by nature, beauty and children, every of their creation is made with love. The creative team is committed to inspire and nurture the human spirit, bringing the best celebration experience to all persons, families and events, through its innovative and delicious cakes and desserts, and design services.