Chef Eduarda Marval

It is often said that change leads to opportunity, and that was certainly the case of Chef Eduarda Marval when refers to pursuing a career as a pastry chef. Earning degrees in computer science and business administration in her home country of Venezuela, she initially worked in the offices of energy companies for close to 10 years. Eventually a family move in 2005 to Oman, in the Middle East, made her reassess her goals and pursue other personal interests. It was soon after she discovered a passion for baking that endures to this day. She started modestly by preparing birthday cakes to friends and acquaintances, while self-teaching herself new techniques and staying up to date with dessert trends. As the small catering business grew, so did her interest in the intricacies of artisan pastry. By 2014, soon after arriving in the US, she decides to sharpen her chef and management skills by enrolling in the International Culinary School of the Art Institute of Houston, from where she graduated with honors in 2016 with a degree in Baking and Pastry. Her desire to refine her craft did not stop there, and she has since continue learning with some of the modern Master Pâtissiers of the world, such as Antonio Bachour, Gregory Doyen, Hans Ovando, Maja Vase, etc. 

 

The personal style of Chef Eduarda reflects her experiences living in the Americas, Middle East and Southeast Asia, combining the flavors of those cultures and her Latin-American upbringing with the sophistication of classic European pastry canon. Her current interests focus on finding the right combination of delicate flavors and textures into perfectly balanced confections. The attention to building techniques that are both rigorous and innovative, and the use of the highest quality pure ingredients results in desserts that are a feast for the palate and sight.