Carmen Rueda is one of the best current exponents of sweet cuisine, having been recognized by the 50 Best ranking as Best Pastry Chef 2025 in the Middle East and North Africa (MENA).
Her extensive career includes illustrious professionals such as Oriol Balaguer (2008, when she was even in charge of his workshop in Madrid), Oliver Bajard (2009), Ferran Adrià (Elbulli during its final season in 2011), Heston Blumenthal (2011, 2014, and 2017), and Janice Wong (2013), among others. She also fondly remembers her participation in two Spanish qualifiers for the World Chocolate Masters (2014 and 2017).
These crucial experiences have helped her strengthen her understanding of restaurant pastry, something she has put into practice in London, Singapore, Cape Town, Warsaw, and, most recently, Dubai. It is precisely in this latter location that she takes on the sweet cuisine practiced by the Brix Desserts group of restaurants and establishments with greater ambition and prominence. In her role as orchestra conductor, she not only composes scores such as the desserts for each space and menu type, but is also responsible for leading a team divided between the production center and the kitchens of the different spaces, where the final mise en place typically takes place.
“I have to explain to people that a dessert restaurant isn’t only sugar or cream”
“I have to explain to people that a dessert restaurant isn’t only sugar or cream”