Tomás Ibarra

Pastry Chef

Tomás
Ibarra

Desserts with as much care as the main course.

Book a consultationPrivate dinners booking from May

London

Mole negro

Look 01 — Mole negro

Looks

Tetela de frijol
02Tetela de frijolTriangular stuffed masa, black beans, hoja santa, salsa macha and a little queso fresco.
Aguachile verde
03Aguachile verdeCornish scallops cured in lime and serrano, cucumber, red onion and toasted pumpkin seeds.
04Comal supper clubA ten-course dinner on the first Friday of each month in a Hackney bakery. Sold out 26 months running.
“The dessert was the course our whole table remembered.”
Guest · Review

About

I lead pastry at a modern restaurant: plated desserts, petits fours, ice creams and bread for service.

I also make wedding cakes to order.

Plated desserts / Viennoiserie / Chocolate work / Ice cream / Sugar work / Wedding cakes

As seen

  • Bib Gourmand, Maíz 2021–2023
  • Best Supper Club, London Food Awards 2024

Salons

  • Maíz, SohoPastry Chef · 2020–Present
  • Hotel kitchen, MayfairPastry Chef de Partie · 2015–2020

Training

  • Diplôme de PâtisserieLe Cordon Bleu London