Carmen Rueda Hernandez opens up about her approach to pastry, the inspiration behind her desserts, and the future of the craft in the region
Carmen Rueda Hernandez doesn’t treat dessert as a conclusion. For her, it is the beginning of a conversation. At Brix in Dubai, she reimagines what pastry can be, using it as a language to explore memory, technique and emotion. Her menus are immersive and deliberately unconventional, challenging diners to think differently about flavour and form.
“Receiving the MENA’s Best Pastry Chef 2025 award was an incredible honour, not just personally, but because it brings visibility to the pastry discipline as a whole. I hope it helps highlight the depth of talent and innovation that exists within our region, and that it encourages young pastry chefs to take their craft seriously, to study, to experiment, and to believe that dessert can carry just as much weight and meaning as any other part of the meal,” says Carmen.
The recognition marks a new chapter in her mission to elevate pastry in the region. Rueda Hernandez is vocal about the need for a shift in mindset, where dessert is seen as a space for innovation, authorship and serious craft.
“There is still work to be done in shifting perceptions. Pastry is often treated as an afterthought rather than a space for conceptual expression. I would like to see more dialogue around technique, authorship, and the role of narrative in dessert design. My hope is that this recognition opens doors for more investment in pastry education, research, and collaborative exchange within the region and beyond.”
Here, Carmen reflects on her creative process, the stories behind her dishes and why she believes dessert deserves a seat at the centre of the table.
What first drew you to the world of pastry?
At the beginning of my career, I never imagined I would become a pastry chef long term. When I arrived at my first pastry kitchen, I fell in love with chocolate: the artistry behind working with it and the endless possibilities it offers for creation. From there, I discovered that pastry is the extraordinary balance between precision and creativity. It requires discipline, structure and technical mastery, yet within those boundaries, there is space for remarkable innovation and beauty. I was particularly fascinated by how a few raw ingredients, handled thoughtfully, could be transformed into something that not only tastes exquisite but also tells a story. Over time, I came to see pastry not just as a culinary craft but as a medium through which I could express ideas, evoke emotions and connect with others in a meaningful way.
Having trained at pioneering institutions like El Bulli and The Fat Duck, how have those environments shaped your approach at BRIX?
My time at El Bulli and The Fat Duck had a profound influence on my approach to pastry. These were environments where creativity was not just encouraged but expected, where food was understood as a multi-sensory, emotional and intellectual experience. At BRIX, I have sought to bring that same philosophy into our work. Each menu is designed with intention, often rooted in a central narrative or concept. The technical knowledge I gained in those kitchens was invaluable, but what shaped me most was the mindset: to question every assumption, to pursue excellence without compromise, and to view dessert as a vehicle for surprise, memory and meaning.
Could you walk us through your creative process?
My creative process begins with intent. I always ask myself: What experience do I want to create for the guest? What do I want them to feel? From there, inspiration might emerge from a memory, a season, a texture or even a piece of visual art. Once a concept is formed, I move into the structural phase, balancing flavour, temperature, texture and presentation. I consider the guest’s journey through the dish, ensuring that each element has purpose and impact. Technical development and consistency are essential, of course, but I also rely on my team during this stage. Their input is invaluable, and I believe creativity thrives through collaboration.
As Head Pastry Chef, how do you approach team-building and mentorship, especially when training young chefs to handle concept-driven menus?
Mentorship is one of the most important aspects of my role. I believe that cultivating a strong, creative and disciplined team begins with establishing a culture of respect and curiosity. At BRIX, our menus are concept-driven, which demands more than technical skill. It requires a deep understanding of the story behind each dish and the intention behind every ingredient. With younger chefs, I invest time in helping them grasp not just how to execute a recipe but why we do things a certain way. I encourage open dialogue, questions and independent thinking. My goal is to help them evolve not just as pastry chefs but as thoughtful, confident professionals capable of expressing their own ideas within a shared vision.
What leadership lessons have you brought from your international experiences to your Dubai team?
Having worked in diverse culinary environments, from Spain to the UK, Singapore, South Africa, France and now the UAE, I have learned that strong leadership is grounded in consistency, empathy and clarity. Each culture has its own rhythm and expectations, but across the board, what builds trust is leading by example. I strive to maintain high standards while remaining approachable and supportive. One of the most important lessons I’ve carried with me is the value of adaptability. In Dubai, we work with an incredibly multicultural team, and I’ve found that flexibility and emotional intelligence are just as crucial as technical knowledge. It’s about creating an environment where each individual feels seen, heard and empowered to grow.
Dessert tasting menus are still a niche concept in many markets. What operational challenges have you faced in executing such a model, and how have you built a sustainable framework around it?
Introducing a dessert-only tasting menu required a significant amount of energy and education, not just for our guests but internally as well. One of the main challenges was shifting perceptions. Desserts are often seen as secondary or indulgent rather than central to a dining experience. At BRIX, we’ve worked hard to redefine that narrative by designing menus that are cohesive, balanced and structured with the same intention and progression as a savoury tasting menu. Operationally, this meant being very deliberate about portion control, flow and cost structure. We’ve also focused on minimal waste, as well as curating an experience that aligns with the expectations of fine dining while still feeling imaginative and unexpected. It’s a delicate balance, but one that has proven both creatively and financially sustainable.
How do you approach cost efficiency and ingredient sourcing when working with rare or unconventional products for such a specialised offering?
Working with rare or unconventional ingredients requires a high level of intention and discipline. At BRIX, we are extremely mindful of how we use these products, ensuring that they are not only adding value in terms of flavour or texture but also aligning with the concept of the dish. Cost efficiency begins at the design stage. We build our menus to balance premium elements with locally available or underutilised ingredients, and we always consider seasonality and supply chain reliability. In addition, we maintain close relationships with our suppliers to ensure transparency, traceability and consistency. The key is to be strategic. Luxury should never be wasteful, and creativity often comes from working within thoughtful limitations.
What’s next for you and the BRIX concept?
We are continuously evolving. My goal is to further refine the tasting menu experience, deepen the storytelling aspect and push the boundaries of what a dessert course can be. We’re also exploring more collaborations, both regionally and internationally, as a way to bring new perspectives into our creative process.
Beyond the kitchen, I’m passionate about mentoring young talent and contributing to a broader pastry culture in the region. Whether that’s through workshops, writing or speaking engagements, I want to help build a platform that celebrates pastry as both a craft and a serious culinary discipline. BRIX is not just a place to eat dessert. It’s a space to reimagine it.
What advice would you give to aspiring or younger chefs hoping to build a career in pastry today?
First and foremost: be patient and stay curious. Pastry is a discipline that requires time, attention to detail and a willingness to repeat things until they are right. Don’t rush the process. Build your foundation, study the classics and seek out mentors who will challenge you to grow.
Also, learn to think beyond the plate. Great pastry chefs are not just technicians; they are storytellers, designers and problem-solvers. Ask yourself what you want your work to say and let that guide your creativity. Finally, be humble and generous. This is a collaborative industry, and the best chefs I know are those who share, listen and keep learning no matter how far they’ve come.
