Anantara The Palm Dubai Resort hosted an exclusive culinary experience at The Lotus Lounge with chef Will Goldfarb, whose accolades include being named among the 10 Best Pastry Chefs in America and The World’s Best Pastry Chef in 2021. He was also featured in the 2018 Netflix series Chef’s Table: Pastry. In an exclusive interview, he describes his journey and what the future holds in his kitchen.
How did it feel to be awarded the title of The World’s Best Pastry Chef?
Receiving the title of World’s Best Pastry Chef is a humbling honor, highlighting decades of perseverance and dedication. Moreover, it serves as a testament to pushing culinary boundaries and the relentless pursuit of excellence. For me, this recognition represents an acknowledgment of the journey, not merely the destination or final achievement. This journey has been shaped by years of trial and error, along with resilience and a true passion for my craft. Additionally, it is a celebration of the talented people I’ve worked with and the values we’ve nurtured together. These values emphasize sustainability, creativity, and creating desserts that resonate meaningfully.
As someone known for pushing culinary boundaries, how do you approach experimenting with new flavors and techniques?
Experimenting is an extension of my philosophy, which emphasizes staying curious and engaged with the natural world around us. For instance, at Room4Dessert in Bali, surrounded by our medicinal plant garden, we constantly explore local ingredients for our creations. So, it’s about finding balance and drawing inspiration from the surrounding ecosystem, using sustainable, natural ingredients while enhancing flavors innovatively. Furthermore, we seek to explore new methods that enhance flavor, without overpowering the essence of each ingredient in our dishes. Consequently, every dish we create tells a story rooted in the earth and its people, which keeps our approach dynamic and evolving.
How is your quirky sense of humor reflected in your dessert presentations and the overall dining experience?
I’ve always believed that dessert should not only be a joy to eat but also a joy to experience. Moreover, humor brings a sense of playfulness to our dining experience at Room4Dessert. In addition, we aim to surprise guests and engage them in a way that’s both memorable and a bit unexpected. Whether it’s through the naming of a dish or the unconventional presentation, our goal is to create an experience that reflects our personality. Ultimately, we invite guests to embrace the lighter side of fine dining and savor each delightful moment.
In your opinion, what does the future hold for dessert innovation and what trends do you see emerging in the pastry world?
I see the future of pastry evolving towards minimalism and sustainability by embracing desserts that are site specific and plant based. Furthermore, these creations will align thoughtfully with local ecosystems, ensuring a harmonious relationship between culinary art and environmental awareness. Additionally, sugar-free and nutrient-dense options will likely gain popularity as people prioritize healthier, mindful indulgences. At the same time, I envision renewed appreciation for tradition, with modern twists that reflect respect for culinary heritage and the environment.
