London
Tomás Ibarra
Pastry Chef
Desserts with as much care as the main course.
Private dinners booking from May
To begin
I lead pastry at a modern restaurant: plated desserts, petits fours, ice creams and bread for service.
I also make wedding cakes to order.
From the kitchen
- Mole negroSignature
My grandmother’s recipe, with chilhuacle negro chillies brought back each winter. Served with confit duck leg and blue-corn tortillas. · 31 ingredients · two days
- Tetela de frijolSignature
Triangular stuffed masa, black beans, hoja santa, salsa macha and a little queso fresco. · Masa made in-house
- Aguachile verdeSummer
Cornish scallops cured in lime and serrano, cucumber, red onion and toasted pumpkin seeds. · Raw · served cold
- Comal supper club2023–
A ten-course dinner on the first Friday of each month in a Hackney bakery. Sold out 26 months running. · Founder
At your table
- Wedding cakeFrom £450
Tasting and design.
- Dessert menuFrom £1,500
Development for restaurants.
- Masterclass£120
Pastry for home bakers.
Kitchens
- Maíz, Soho2020–Present
Pastry Chef
- Hotel kitchen, Mayfair2015–2020
Pastry Chef de Partie
Recognition
- Bib Gourmand, Maíz — Michelin Guide, 2021–2023
- Best Supper Club, London Food Awards — 2024
“The dessert was the course our whole table remembered.”