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From The Roots

Chef Carmen Rueda brings expertise and creativity into her work of culinary art as the Head Pastry Chef at Brix Dessert, where she innovates and leads a sensorial experience through dessert-making and story-telling. Rueda specializes in chocolate-making and pastry after working with a 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 Oriol Balaguer, a legendary Spanish pastry chef, and chocolatier residing in Barcelona, who had provided Carmen with the knowledge to the profession of pastry-making.  She then moved to Perpignan 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 experimental restaurants in gastronomy in the world, El Bulli restaurant, at the Roses Catalonia in 2011. 

She continued to move around Europe, Asia, Africa, and the Middle East soaking in different culinary methods and innovations to master her artistry in pastry-making. From working alongside Heston Blumenthal, owner of 3-Michelin star restaurant, The Fat Duck, in the UK where she was Head Pastry of the Experimental kitchen developing desserts and other sweet creations for Heston’s team. She also worked 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 opening a dessert bar and tapas in CapeTown where she added new and fresh ideas to this unique concept. 

Chef Rueda 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, specializing in desserts and experiential culinary journeys. 

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