Having grown up near to Biarritz, in the south west of France, by the age of 29 Joakim had been Head Pastry chef of 9 michelin stars. Before The Greenhouse, he worked as Executive Pastry chef for 2 years in 2 Michelin-starred L'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 star Sauc and 1 Michelin star Hofmann restaurant in Barcelona.
While in London Joakim archived a gold medal for the Best dessert UK, 2014 and received a Rising Talent Award, 2014 Coupe du Monde UK Pastry Open.
- Best dessert UK, 2014
- Rising Talent Award, 2014 | Coupe du Monde UK Pastry Open
Describe your culinary philosophy in 5 words...
Tasty, seasonal, elegant, modern, innovative.
If you could take a plane ride to any restaurant in 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 surf board, a guitar and a Hendrick's gin bottle ;)