A pioneer in the region with a bold and ambitious palate, Rueda Hernandez is the winner of the Best Pastry Chef Award 2025, sponsored by Valrhona.

Chef Carmen Rueda is one of the most innovative pastry chefs in the UAE – a renowned chocolatier and two-time runner up at the prestigious World Chocolate Masters. She has studied culinary science and worked with some of the best dessert Chefs in the world.

Carmen began studies of culinary science in the Culinary Art and Tourism Institute in Madrid, Spain for four years, gaining in-depth knowledge in techniques, theory and food philosophy. After studying Carmen followed her passion of pastry to Barcelona, where she worked with one of the most innovative pastry and chocolatiers of the time, further fueling her passion for all things sweet.

After some years specializing in chocolate, Carmen moved to France and worked with a world champion pastry chef, only further expanding her knowledge of traditional pastry and methods. Carmen´s passion for knowledge and new concepts brought her to El Bulli where she discovered a whole new world of innovative techniques, flavors and creativity.

Carmen then moved to Bray, in the UK, at Heston Blumenthal’s famously creative restaurant, The Fat Duck. She continued to master her techniques throughout her time in England, leaving the Fat Duck after one year to follow her dreams at the World Chocolate Masters competition where she achieved 3rd place.

From there Carmen travelled to Asia, where she worked with Janice Wong in 2 AM dessert Bar and a head chef discovering the world of food and art. Returning to Bray and the Fat Duck, she took on a new challenge, working alongside Heston and The Fat Duck team to redevelop the menu when the restaurant re-opened.

Carmen then travelled to Cape Town, working in a newly opening pastry shop adding new and fresh ideas to the concept as Dessert Bar and Tapas experience, with innovative bake goods and many chocolate items.

In 2019 she moved to Dubai as an Executive Pastry chef for Five Hotels, where she continued creating new items, combining innovation and with tradition baking styles. With a stint at Nobu Hotels in June 2020 teaching and creating new desserts concepts, she’s now settled in at BRIX dessert bar in Jumierah Fishing Harbour.