Having grown up near to Biarritz, in the south west 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 hewas in Spain as Head Pastry chef in the 3 Michelin star Can Fabes restaurant, as well as 1 Michelin starSauc and 1 Michelin starHofmannrestaurantin Barcelona.

While in London Joakimarchived a goldmedal for the Best dessert UK, 2014 and received a Rising Talent Award, 2014Coupe du Monde UK Pastry Open.

  • 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 anyrestaurant​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 😉