Born in Senegal to Lebanese parents, Karim Bourgi graduated from Le Cordon Bleu Paris in 2000 and trained in the finest establishments in France. As a member of Les Toques Blanches du Monde, the International Cheese Guild and brand ambassador of Elle & Vire, Valrhona and Carpigiani Italia, the pastry chef talks to us about his delicious creations and plans for the future.
What can you tell us about yourself?
I have been living in Dubai since 2010. I am the founder of KAYU BAKEHOUSE in Dubai as well as the corporate pastry chef of Hermes Paris in the GCC.
What is your motto?
Because you deserve it!
How does your Lebanese heritage influence the pastry dishes you create?
My Lebanese ancestry influences my work immensely. I am a big fan of raw Lebanese ingredients, especially orange blossom water. I use this ingredient in several of my sweet creations.
What are the latest trends in pastry?
Classic desserts are my favorite; I can never imagine the world of pastry without chocolate eclairs or vanilla millefeuille.
Do you have any projects in the pipeline?
I am opening a new concept under the name of CALLA in Dubai, which will be located next door to KAYU.
About author
Rita Ghantous
Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.
