This isn’t your ordinary batch of cookies. At CHIBOO Bakery, owner Chelsea Tan takes inspiration from around the globe with flavors like ube, black sesame, and Thai tea. Tan’s handcrafted, small-batch treats are often charming and even adorable, shaped like cute animals or decorated to be festive or perfectly seasonal.

Chelsea Tan’s custom macaron business has grown from selling at farmers markets to a brick-and-mortar location in Reston, Virginia, to a second location in Washington, D.C.’s Union Station, which opened in January of 2026.

Spurring this growth was the fact that CHIBOO Bakery was one of the 10 D.C.-area businesses chosen as part of the Regarding Her 2024 Academy, which is a grant program that Tan said “really fueled our growth!”

For this Q&A with Whisk Takers, Tan speaks on her advice for others and what moments have defined her as a woman in the food and beverage industry and as a first-generation immigrant from Malaysia.

What is an experience that defined you as a woman in the food and beverage industry?

Showing up in a shimmery skit and frilly top at a charity food event where I was a featured pastry chef ... and some attendees asked where the chef was! Yikes!

Yes, I like to style myself up, and I can ALSO make a gorgeous and delicious dessert. Not all chefs need to be a stereotypical assertive person, wear a white coat, or slave away for years at a Michelin-starred restaurant to prove themselves.

Unfortunately, it’s a little harder as a woman to be taken seriously sometimes. But it is really moments like that which make you step up and realize you need to be confident in yourself and never back down!

What professional achievements of yours would you like to highlight?

It would definitely be from one of my biggest catering order, the APAICS gala back in 2024. My team of three part-timers and I pulled off over 1,300+ individually wrapped macaron favor bags the week after Mother’s Day, and it was definitely one of the craziest week ever!

We featured really fun Asian flavors, including pandan kaya, miso caramel, black sesame, etc.

I remembered the long drive from Reston to D.C., feeling nervous pulling up to the convention center and even after dropping them off. But after seeing all the attendees enjoy them (including Eric Nam! Gasp!), that effort was well worth it and such a proud moment!

What is your advice for other women who hope to enter the food and beverage industry?

Make sure to surround yourself with positive energy, and find others who will motivate you and be there for you, through both ups and downs.

Life is already tough enough out there — we need to look out for each other!

Never back down on an opinion that you believe in. Stay true to your self and your worth.

What are some of your favorite dishes that you have created?

That is difficult! I would say one of my absolute favorite macaron flavor combination would have to be my salted egg pork floss macaron, which I feature for Lunar New Year annually.

The combination of the umami-rich salted duck egg yolk, so luscious and creamy in our French buttercream, combined with the salty pork floss. All in a perfect bite.

What sets you apart from others in the food and beverage industry?

As someone who is not classically trained as a chef, I approach things in different ways. Having been in past positions which are more analytically driven and client-facing, I find ways to relate things (and food) to people.

I love sharing my heritage as a first-generation immigrant from Malaysia through flavors. I think there is a stereotype that chefs like to stay in the kitchen and shy away from interactions outside — but I am the opposite.

I love connecting with others, and believe the best way to understand one another is through embracing food.

Who are some women in the food and beverage industry you'd like to shout out?

Tiffany MacIsaac, owner/chef of Buttercream Bakeshop. She has been a wealth of generous knowledge, kind mentor, and a true friend.

Jonni Scott, former opening pastry chef at Cranes. My foodie and best friend. She has been with me through my ups and downs as a pastry chef and running my business.

CHIBOO Bakery | Official website | Instagram | Facebook

Chelsea Tan, CHIBOO Bakery