In Dubai’s evolving culinary landscape, a new generation of homegrown talent is redefining the language of luxury through craft, creativity and personal narrative. Among them is Ines Chatti, a Dubai-based pastry artist of French and Tunisian heritage whose refined yet imaginative creations reflect a deep connection to memory, travel and the natural world.
Having trained in some of the world’s most acclaimed Michelin-starred kitchens, Ines has developed a distinct approach that blends technical precision with poetic storytelling. Her work moves beyond traditional pastry, drawing on the warmth of Tunisian ingredients such as orange blossom and rose water, while remaining grounded in the rigour of French technique. The result is a collection of desserts that are both contemporary and deeply personal, each one inspired by a lived experience, a landscape or a fleeting moment in nature.
As the founder of her own eponymous patisserie in Dubai, Ines represents a new wave of female entrepreneurs shaping the city’s luxury food scene from the ground up. Here, we find out more.
What are your earliest memories of food and cooking, and how did your French and Tunisian heritage shape your palate from childhood?
When I was around eight or ten years old, I asked my mum if I could bake a chocolate cake for a friend. From that moment, I started baking more for friends and family, and it quickly became part of who I am, though I didn’t realise then that it would one day become my career. I simply loved the process of creating something special for the people I cared about.
Throughout my childhood, my family celebrated both French and Tunisian cuisine and blending the two created an incredible fusion. Tunisian food is filled with warm spices, nuts, fruits, grains and of course, flowers, such as orange blossom and rose water, which opened my palate and made me a curious eater, always wanting to discover more. That curiosity is what led me to travel for food and to explore new ingredients and tastes.
Was there a particular moment in your early life when you realised pastry was more than a hobby, that it could become your language of expression?
I never imagined that my life would take me into a career in pastry. When I was growing up, you aspired to be many things, but being a female chef in the kitchen was not one of them. It was only when I studied law and experienced that role in real life that I realised I wanted to spend my days doing something I truly loved, something that would also make others happy.
Looking back, what was the biggest learning curve when you transitioned from law to professional kitchens?
There are many things I have learned, but one that stands out consistently is the importance of your team. A kitchen is built around a brigade, with each member focused on a specific role, and without that structure, you cannot succeed. Having the right team around you is the most important thing, whether you’re part of something big or small. You cannot go far without the right people beside you.
Another key learning was not letting external influences dictate your creativity. There are so many talented pastry chefs creating innovative concepts, so it’s important to stay true to your own inspiration. This was a discipline I had to develop, as it is so easy to look over someone else’s shoulder.
During your time at Maison Pic under Anne-Sophie Pic, what lessons about discipline, creativity and resilience have stayed with you the most?
I truly value the time I spent under Anne-Sophie Pic’s leadership. During my time at Maison Pic, I learned lessons that continue to shape me today. As I reflect, these three words, ‘discipline’, ‘creativity’, and ‘resilience’ are the key to success. Without discipline and rigour, the results become inconsistent, and execution remains average. Without creativity and curiosity, you can’t explore new flavours or profile combinations, and you risk remaining stuck in your ways. Lastly, without resilience, the road to success is short-lived; we simply don’t get very far.
I have ingrained these three principles into my everyday career. My line of work is very hard; it can be incredibly intense and, at times, unforgiving. There are moments when you find yourself starting over and over again just to achieve the desired outcome. When you are faced with challenges, without resilience, it’s easy give up and not move forward. By combining these three lessons, you can push forward, succeed, and stand out and shine.
During my time at Maison Pic, I created a pre-dessert which was infused with rose, nutmeg and plum. It took several trials before I received her seal of approval, and the dish was finally placed on the menu. The process reminded me that your final showcase is rarely achieved on the first attempt, it’s earned through discipline and creativity and sustained by resilience.
What have been the biggest challenges you have faced as a homegrown entrepreneur building a luxury pastry brand in Dubai?
As an entrepreneur, I face different challenges every day, but the biggest has been visibility. As a homegrown brand without a physical storefront, it’s not as simple as having a name on the street or in a mall. We rely heavily on digital visibility, and investing in Google Ads comes at a high cost.
That said, most of my clients actually come through word of mouth, which I truly love. It shows that people trust the quality of our creations and naturally share their experiences, which is the most genuine form of growth.
Another challenge is reactivity. Unlike delivery platforms such as Deliveroo, every order is made in advance and prepared fresh for delivery, often early in the morning. Our strength lies in that personal touch, being responsive and ensuring every order feels bespoke.
In the early days, I handled deliveries myself, which allowed me to meet my clients in person. That human connection, which you often lose behind a website, helped me build real relationships and loyalty. It reminded me that even as an online brand, authenticity matters.
Looking ahead, my dream is to open my own physical boutique, a place where I can welcome people into the world of Ines Chatti Patisserie. After two to three years of successful organic growth, I am now looking for the right partners to help bring that vision to life.
Tell us about the creative process behind your pastries and how nature influences you?
When creating a pastry, I usually start with one ingredient that sparks an idea. From there, I imagine what could pair well with it, perhaps hazelnuts or different fruits. I think about texture and how it will feel when you take that first bite, how each layer will sit together in a well-balanced way, and then the design begins to come to life. Sometimes it’s the opposite; I’ll have a creative idea for the design first, and then the flavours and textures build around that vision. For me, it’s always about connecting the dots between taste, texture and memory, creating something that tells a story.
I believe most things in life are inspired by nature and the world around us. It’s important to appreciate the living world that allows us to thrive. My passion is deeply connected to my surroundings; I am constantly inspired by and in search of creativity through nature.
When developing a new collection, I often draw inspiration from the natural world and think about how to highlight each ingredient in a way that is both flavourful and visually beautiful. For me, it’s about creating original, personal expressions, using aromatic plants, reducing sugar where possible, and exploring carefully balanced, sometimes unexpected flavour combinations. Each creation is rooted in my travels, memories and a deep connection to nature.
A great example, and one of my most intricate creations, that truly showcases the extent to which nature inspires me creatively, was my Festive Collection 2025 Yule log, which took the form of a pinecone.
I wanted to work around the theme of pine buds because at Christmas, the pine tree is the central element. I wanted to represent a walk in the forest through this composition. The colours in the forest in winter are white (snow), brown (wood), and green (moss, foliage). So I wanted to incorporate these visual elements but also represent them in terms of taste. That’s why I chose chocolate and praline for the wood, and matcha for the plant element. To bring winter freshness and elevate the flavour, I incorporated a hint of yuzu.
You use exceptional ingredients – how do you go about selecting ingredients, and are there any particular combinations you love to work with?
Selecting ingredients begins when I discover a new taste, smell, or texture, something I experienced during my travels or in my childhood. I love discovering unique ingredients from around the world and incorporating them into my pastries, and the Middle East is no exception. I recently created a recipe using lumi, a sun-dried lime. The cake is paired with black lemon jam and jasmine mousse; the flavour is sour and citrusy, while the mousse carefully balances the acidity.
You release seasonal collections twice a year. How do you approach storytelling through flavour across spring and summer versus autumn and winter?
The feeling, tastes and smells of summer are very different from autumn and winter. Often, I take myself back to a memory, unlocking a moment I have lived and experienced, and build the collection from there. For my Spring Summer season, I often go back to days when I was a child going out into the wild to pick raspberries or Elderberry; and when I think of winter, it’s those crisp mornings walking through the forest with the smell of pine around you, and the cold makes you want something that can taste like a hug, think praline, chocolate, and hazelnut.
As a female founder in a traditionally male-dominated culinary world, what has your experience been navigating this industry?
The culinary world has been evolving in recent years, and we are seeing more and more female chefs joining brigades. I feel proud to be growing in my career at such a time. In the kitchen, men and women bring different qualities, and when those strengths come together, it creates something powerful.
With International Women’s Day in mind, what does female leadership in gastronomy mean to you today?
I am forever proud of every single woman who chooses to pursue her passion in this industry. Female leadership in gastronomy means resilience, creativity and courage. We must always lead with both strength and sensitivity, and champion the next generation of female chefs.
What advice would you give to aspiring female chefs who may feel intimidated by the intensity of professional kitchens?
Stay focused, stay motivated, and trust the process. Success doesn’t happen overnight, but if you hold on and believe in yourself, the future will be brighter than you ever imagined. It’s also important to remain calm, to find your own zen that grounds you in intense situations. Always pause before your next move and think carefully.
How do your Tunisian roots and French training intersect in your pastry style?
In each of my creations, you can experience French technique alongside the essence of my Tunisian roots, whether through Tunisian honey, floral notes, or aromatic plants. At the root of my style are memories. Each creation is inspired by a moment in time, a scent from my travels or a taste from the past.
By Lindsay Judge
