Chef Carmen Rueda brings expertise and creativity into her work of culinary art as being the Head Pastry Chef at Brix Dessert, where she innovates and leads a sensorial experience through dessert-making and story-telling. Rueda specialises in chocolate-making and pastry after having spent years working with few of the best known pastry chefs from around the world.
Chef Rueda started her culinary passion at Turims Institute in Madrid, Spain, where she majored in Culinary Science and acquired an in-depth knowledge of traditional pastry techniques, theory, and food philosophy. After which, Carmen earned the opportunity to work alongside Patrick Roger, a legendary Perisian pastry chef, and chocolatier residing in Barcelona, who had provided Carmen with the secrets to the profession of pastry-making. She then moved to Paris to work with world-renowned champion pastry chef, Olivier Bajard, to further expand her knowledge of traditional pastry methods. Years later, Carmen was then selected to partake in a whole new world of innovative techniques, flavors, and creativity when she landed an opportunity as a pastry chef at one of the most controversial and experimental restaurants in gastronomy in the world, El Bulli restaurant, at the Roses Catalonia in 2011 before it finally shut down.
She continued to move around Europe, Asia, Africa, and the Middle East soaking in different culinary methods and innovation to master her artistry in pastry-making. From working alongside Heston Blumenthal, owner of Michelin star restaurant, The Fat Duck, in the UK where she managed the pastry team to working with Janice Wong of 2AM Dessert Bar in Singapore, where she embraced art and design in food-making. During her time in South Africa, Chef Carmen supported the opening of a dessert bar and tapas in CapeTown where she added new and fresh ideas to this unique concept.
Chef Ruedez won prestigious awards throughout her years. She won 3rd place at the World Chocolate Masters competition in 2013, and again in 2017 where she achieved 3rd place.
Chef Carmen now works as the Head Pastry chef at Brix Desserts, the sister restaurant to the MENA award-winning 3Fils, that specialises in desserts and experiential culinary journeys.