Joakim Prat
Gautam@2022 
Having grown up near Biarritz, in the southwest of France, by the age of 29 Joakim had been the Head Pastry chef of 9 Michelin stars. Before The Greenhouse, he worked asExecutive Pastry chef for 2 years in 2 Michelin-starredL’Atelier de Joel Robuchon in London. Previously he was in Spain as Head Pastry chef.
Having grown up near Biarritz, in the southwest of France, by the age of 29 Joakimhad been Head Pastry chef of 9 Michelin stars. Before The Greenhouse, he worked asExecutive Pastry chef for 2 years in 2 Michelin-starredL’Atelier de Joel Robuchon in London. Previously he was in Spain as Head Pastry chef in the 3 Michelin star Can Fabes restaurant, as well as 1 Michelin starSauc and 1 Michelin star Hofmann restaurant in Barcelona.
While in London Joakimarchived a gold medal for the Best dessert UK, in 2014 and received a Rising Talent Award, 2014Coupe du Monde UK Pastry Open.
Awards
Best dessert UK, 2014
Rising Talent Award, 2014 | Coupe du Monde UK Pastry Open
FOUR Questions with Joakim
Describe your culinary philosophy in 5 words…
Tasty, seasonal, elegant, modern, innovative.
If you could take a plane ride to any restaurantin the world, just for one meal, where would you go?
It would be to El Celler de Can Roca in Catalonia.
What is your greatest inspiration?
Eric Ortuno, Arnaud Bignon, Christophe Michalak, Joel Robuchon
What three things would you take to a desert island?
My surfboard, a guitar, and Hendrick’s gin bottle 😉
Recommended Posts
ROBERTA HALL-MCCARRON’S SPIN ON SIMPLICITY
October 12, 2023
MATT ABÉ: A GIFT FROM DOWN UNDER
October 3, 2023
Perfecting Simplicity
August 13, 2023