Carla’s passion for food started from a young age, as her mother is a head pastry chef in Portugal in one of the biggest bakeries in Lisbon.
Carla used to go with her mum after school and bake cakes and desserts. When she was 14 she took a 3-year course to learn the basics of pastries, chocolates, ice creams, wedding cakes and decorations. She was offered a job working for magazines and books and went on to be a sous pastry chef at a 5 star hotel in Lisbon where she worked for one and a half years before moving to London.
Carla started by working at Patisserie Valerie because she didn’t speak English and the chef was Portuguese. After a 1½ years she moved to Mews of Mayfair in Bond Street and then to Scott’s Restaurant in Mayfair where she stayed for nearly 3 years and worked her way up. The group offered her the chance to go to Dubai open the Rivington Grill, which she took and stayed for a year before moving back to London to work at J. Sheekey’s for six months. Carla then opened Dean Street Townhouse, before moving on to Hawksmoor Seven Dials as a pastry chef. One year later, she was promoted to Executive Pastry Chef for Hawksmoor and Foxlow restaurants.