Carmen discovered her passion for all things sweet early in her native country, Spain, cradled by one of the most creative culinary environments in the world. Graduating from the Culinary Institute of Madrid, one thing was always clear for her: To be the best, you must work with the best.And so she joined the world-famous Oriol Balaguer in Barcelona, where she quickly rose in the ranks until he entrusted her to open his new shops on the Spanish territories. Wanting to learn more about traditional desserts, She made a move to France to work with Olivier Bajard, renowned Pastry world Champion.
From there, her resume only gets better as Pastry Chef: El bulli with Ferran Adria in Catalonia, The fat Duck with Heston Blumenthal in the UK, to Singapore with Janice Wong, and finally Nobu in Warsaw. Travelling is Carmen’s second passion, after pastry, but that does not distract her from her real goal, winning the World Chocolate Masters competition. And she’s gotten quite close with a 3rd place, twice.Carmen’s approach to desserts is transformational: “ Desserts are an experience that can last multiple courses. They can tell a story with multiple chapters and be felt and enjoyed with all the senses” Today, She resides in Dubai and runs a Dessert bar named Brix, under the 3fils group, where she conducts her critically acclaimed dessert journeys.