SInce 2020
Award-Winning Creators
Chef Carmen Rueda is one of the most innovative pastry chefs in the UAE – a renowned chocolatier and two-time runner up at the prestigious World Chocolate Masters. She has studied culinary science and worked with some of the best dessert Chefs in the world.
Carmen began studies of culinary science in the Culinary Art and Tourism Institute in Madrid, Spain for four years, gaining in-depth knowledge in techniques, theory and food philosophy. After studying Carmen followed her passion of pastry to Barcelona, where she worked with one of the most innovative pastry and chocolatiers of the time, further fueling her passion for all things sweet.
After some years specializing in chocolate, Carmen moved to France and worked with a world champion pastry chef, only further expanding her knowledge of traditional pastry and methods. Carmen´s passion for knowledge and new concepts brought her to El Bulli where she discovered a whole new world of innovative techniques, flavors and creativity.
Carmen then moved to Bray, in the UK, at Heston Blumenthal’s famously creative restaurant, The Fat Duck. She continued to master her techniques throughout her time in England, leaving the Fat Duck after one year to follow her dreams at the World Chocolate Masters competition where she achieved 3rd place.
From there Carmen travelled to Asia, where she worked with Janice Wong in 2 AM dessert Bar and a head chef discovering the world of food and art. Returning to Bray and the Fat Duck, she took on a new challenge, working alongside Heston and The Fat Duck team to redevelop the menu when the restaurant re-opened.
Carmen then travelled to Cape Town, working in a newly opening pastry shop adding new and fresh ideas to the concept as Dessert Bar and Tapas experience, with innovative bake goods and many chocolate items.
In 2019 she moved to Dubai as an Executive Pastry chef for Five Hotels, where she continued creating new items, combining innovation and with tradition baking styles. With a stint at Nobu Hotels in June 2020 teaching and creating new desserts concepts, she’s now settled in at BRIX dessert bar in Jumierah Fishing Harbour.
SAUMYA
With studies leading her from a Bachelor of Tourism in India to her Certificate in Pastry from the Corden Blue in Sydney, Saumya has worked her way up from a CDP at the Intercontinental to the Five Hotel to Junior Sous now at BRIX.
HERSCHEL
Life Experience has taken Herschel from the Technology School of Hotel and Restaurant Management to learning the ropes as a pizza maker in various Italian restaurants to rolling your favourite maki rolls at Sushi restaurants. Her love of learning has led her to BRIX to work her magic around the sweeter things in life.
PROTIMA
Her Hotel Management and Catering studies in Mumbai has led Protima to Dubai, from commis at Tresind to now Junior Sous at BRIX.
CAMILLE
Studying for her Bachelor in Science for Restaurant Hospitality Management, experience has taken Camille from a barista in a variety of cafes to supervising Pret A Manger for over 6 years. Now she's looking after your journey at BRIX Desserts.
Rara
Though an animal lover and a history enthusiast, Rara had always been fascinated with baking and all things sweet. She first landed her very first job in pastry at a French restaurant in Myanmar as a pastry chef where she prepared and assisted in making a wide range of confectionaries and desserts. She later moved to Seeds Restaurant in the same city as a Commis de Cuisine, learning all about the basics of the restaurant business for 2 years. Rara decided to move to Dubai to pursue her dreams further within the sweet kitchens of well-recognized restaurants. This is when she joined BRIX as a pastry chef where she continues to create and serve desserts.