Tell us more about your culinary journey

I have been executive pastry chef in nine Michelin-starred restaurants in total before I was 30 years old. After that, I opened my own pastry shops in London. I opened Maitre Choux, which was a conceptual pastry shop focused on pâte à choux. Between 2015 and 2019, we had seven pastry shops in London. I was based in London, but when COVID hit, I sold the shops and moved back to the south of France, where I’m originally from. Now, I am working on opening my new brand by the end of the summer.

What inspired you to pursue a career in the culinary world, specifically in pastry?

I always wanted to become a chef. Since I was a kid, I was always cooking at home. When I was 15, I got my first cooking diploma, which I studied for two years. Then, when I was 16, I got into pastry because I wanted to learn everything about the industry, and I never went back to cooking. I discovered that I really liked pastry.

What is your signature dessert, and what are some of your personal favorite desserts?

My signature dessert is eclairs, and my favorite desserts are very simple things like crème brûlée or flan.

What advice do you have for young, aspiring chefs who are just starting out in their careers?

My advice for young aspiring chefs would be, first, you have to be passionate about what you do and really like it. You have to be patient because you need time to learn and to master what you are doing. It’s all about practicing again and again. If you like what you’re doing, you’ll be successful in a way.

Can you share more about your upcoming plans and what we can expect from your new brand?

As I mentioned earlier, I’m opening my new brand in the south of France, called “Joakim Prat.” The idea is to start it in France and eventually expand it abroad in the future.