Over two decades, Carmen Rueda Hernández has lived and worked in eight countries, absorbing varied culinary traditions and refining her craft as one of the world’s leading pastry chefs.
During her career, she has worked for esteemed names in the industry, including El Bulli and The Fat Duck under Heston Blumenthal. Most recently, Chef Carmen was honoured as the Middle East & North Africa’s Best Pastry Chef 2025. Based in Dubai, Chef Carmen leads Brix, a dessert-only tasting concept. Her journey is a striking example of passion, discipline, and imaginative ambition. We recently spoke to Chef Carmen to learn more about her journey and her plans for the future.
Earlier this year, you won Best Pastry Chef 2025 at the MENA’s 50 Best Awards, Congratulations on the achievement. How does this recognition reflect your journey in the Middle East so far?
Thank you very much. This recognition is both humbling and motivating. The Middle East has been an incredible chapter of my career, where I have been able to build something truly personal through Brix. For me, the award reflects not only my own journey but also the commitment of my team and the growing recognition of pastry as an art form in this region. It shows that the Middle East is ready to celebrate creativity and innovation in desserts at an international level.
You’ve worked at globally acclaimed restaurants such as The Fat Duck and El Bulli. How did those experiences shape your creative philosophy today?
Working in those environments taught me discipline, respect for detail, and the importance of pushing boundaries. At El Bulli, creativity was limitless, while at The Fat Duck, storytelling and precision were at the heart of every dish. Those experiences shaped my approach today: each creation must go beyond flavour – it must tell a story, evoke emotion, and connect with people in a deeper way.
As a chef, where do you personally find inspiration?
Inspiration comes from many places, heritage, nature, art, travel. I draw heavily on memory and emotion because I believe desserts should trigger feelings of connection. Sometimes it’s as simple as a smell that reminds me of my hometown in Spain, or an ingredient I discover in the market here in Dubai. Other times it’s about translating big narratives – history, culture, and sustainability into flavours and textures.
What made you choose Dubai as the city to launch your dessert-only dining concept Brix Journey?
Dubai is a city that embraces innovation and diversity. It is home to people from all over the world who are open to new ideas and willing to experience concepts beyond the conventional. Launching a dessert-only dining experience here felt natural; it is a place where tradition and modernity coexist, and where bold ideas are welcomed.
How do the two Brix properties differ and how are they are aligned?
Brix Journey is an immersive tasting experience, where we tell stories through multi-course dessert menus inspired by heritage and global narratives. Brix Café, on the other hand, is more casual and accessible, offering creative pastries and drinks in a relaxed setting. What aligns them is philosophy: both spaces are designed to surprise, delight, and push the boundaries of how people experience pastry.
Your menus feature unusual pairings like saffron ganache with caviar and caramelised seaweed. What is your process in terms of pushing flavour boundaries?
It starts with curiosity. I study ingredients at a molecular level – their volatile compounds, textures, and cultural associations – and from there I begin experimenting with combinations. Some pairings are born from contrast, others from hidden connections. The goal is always to surprise but also to create harmony: the dish must be challenging yet delicious, with balance at its core.
Luxury dining today often goes beyond taste to create an immersive experience. How do you ensure Brix delivers on that expectation?
At Brix, flavour is only one layer of the experience. We combine storytelling, design, visuals, music, and interaction to create something multi-sensory. Each element, from the plate design to the pacing of the menu, is carefully considered so that guests feel transported into a narrative. Luxury, for me, is about creating memories that stay with you long after the meal ends.
How do you approach the challenge of transforming historical and cultural narratives through your Silk Road menu at Brix Journey into flavours and textures?
The Silk Road menu is about translating history into edible stories. I research trade routes, cultural exchanges, and the ingredients that travelled across continents, and then reinterpret them through pastry. For example, spices that shaped commerce centuries ago become the heart of a dessert. It’s a way of honouring history while making it accessible and exciting for today’s diner.
How would you assess the F&B industry in the UAE and the wider Middle East today?
The region is experiencing incredible growth and maturity. There is a strong appetite for innovation, but also a deep respect for heritage. The UAE, in particular, is positioning itself as a global hub for gastronomy – chefs, investors, and diners all contribute to a dynamic ecosystem that keeps evolving. I believe the Middle East is only at the beginning of its culinary journey, and the future looks very bright.
What do you think guests are looking for from a dining experience today?
Guests want more than food – they want connection, authenticity, and discovery. They are looking for experiences that are personal, meaningful, and memorable. People value storytelling, creativity, and a sense of being part of something unique. That is why at Brix, we design each menu as a journey rather than just a collection of dishes.
What do you believe is the secret to longevity for a restaurant in the UAE today?
Consistency, adaptability, and respect. Consistency in quality and service, adaptability to meet the evolving expectations of a diverse market, and respect for both the team and the guests. Restaurants that balance innovation with reliability, while staying true to their identity, will endure.
How do you ensure customers keep returning?
By creating a sense of belonging. Guests return when they feel seen and valued, and when each visit offers something new. At Brix, we constantly refresh our menus, but we also focus on building genuine relationships with our guests. It’s about making them feel part of our journey.
How do you cater to the diverse clientele in this region?
Dubai is one of the most multicultural cities in the world. We embrace that diversity by designing menus that are globally inspired yet locally rooted. We respect dietary needs and preferences, but also encourage guests to explore flavours outside of their comfort zone. It’s about finding balance between familiarity and adventure.
What can we expect next from you, in terms of new menus, new concepts, or perhaps expanding internationally?
We are always working on new narratives for Brix Journey and fresh creations for Brix Café. Sustainability and local ingredients are increasingly at the core of our research. Looking ahead, I am excited about the possibility of sharing the Brix philosophy with an international audience, but always in a way that respects our identity and values.
