Carmen Rueda Hernandez started her career in Madrid, where she studied culinary arts. She then moved to Barcelona and worked with Oriol Balaguer for three years, opening his shop in Madrid. After that, she moved to France to work with Olivier Bajard for one year to learn traditional desserts. In 2011, she was part of the last season at the legendary restaurant El Bulli, where her career was deeply influenced. One year later, she moved to the UK and worked at The Fat Duck with Heston Blumenthal. In 2013, she moved to Singapore, where she worked with Janice Wong, learning about edible art. She returned to The Fat Duck in 2014 to join the experimental kitchen, where for three years she created desserts for all the restaurants of the group. Throughout her career, she joined the World Chocolate Masters on two occasions, achieving 3rd place both times. She was awarded by LaLIST 2023 and named Best Pastry Chef MENA by 50 Best Pastry Chefs 2025.
