A sweet encounter with Karim Bourgi

A sweet encounter with Karim Bourgi

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.


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