Carla Henriques

Chef Carla Henriques began baking at the age of seven alongside her mother, a head pastry chef in Lisbon, Portugal. This early exposure ignited her passion for creating cakes and desserts. At fourteen, she enrolled in a three-year pastry course at Portugal’s top culinary school, mastering various techniques. Post-graduation, she worked on magazines and books, which allowed her to flex her creativity. At eighteen, she became a Pastry Sous Chef at a five-star hotel in Lisbon, before moving to London to join Patisserie Valerie. After this, Henriques' career included stints at Mews of Mayfair, Scott’s restaurant, and opening Rivington Grill in Dubai. Returning once again to London, she worked at J.SHEEKEYS and then joined Hawksmoor, where she advanced to Group Executive Pastry Chef. Over her 14 years with the acclaimed steakhouse, she's opened Hawksmoor restaurant locations in the UK, Ireland, and the US, overseeing pastry operations and staff across the globe. She's proud of her journey from her mother’s kitchen to an acclaimed pastry chef, continuously aiming to excel and honor her roots.

Social Handles: @hawksmoornyc , @carla_henriquess

Website: hawksmoornyc.com