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[title]Pastry is an exact science, but also an art. Claudia Covarrubias knows this well. She was born in Mendoza, Argentina, and although her first path led her to study civil engineering for seven years, she eventually found her true vocation in the world of pastry. Today, based in Madrid, she is one of the most recognized pastry chefs in the gastronomic scene, having led the pastry departments of four restaurants, currently working in a pastry shop, and still winning prestigious awards.
Her story is one of decision and passion. From her time in Mallorca to becoming the head pastry chef at Ramses Madrid in record time, Claudia has shown that with effort and creativity, one can leave a mark in any kitchen. In this interview, she shares how her journey to the top of the sweet world unfolded and her current days as a pastry chef at Panod Madrid, one of the 50 best bakeries in Spain.
When Claudia lived in Mendoza, she never imagined that her love for pastry would take her so far. "I was clear that I wanted to work in gastronomy, but I never imagined it would take me to where I am now. Being a pastry chef in Madrid is still a dream for me," she humbly confesses, recognizing the effort and dedication she has put into every step of her career. However, it was not immediate.
Being a pastry chef in Madrid is still a dream for me
Covarrubias had studied civil engineering for seven years before making a radical change in her life. "Leaving engineering was one of the most difficult, but also one of the best decisions of my life." She felt that her vocation was elsewhere: "The world of engineering is more rational and exact, but I realized my true passion was the creative side. Although both worlds have a lot in common, as pastry also requires precision, planning, and technical knowledge.
Her transition into pastry was influenced by the pastry chef Emmanuel Fernández, one of her most beloved and admired teachers in Mendoza. "What he left me the most as a teacher was the passion with which he taught. To be a good teacher, it's not enough to transmit knowledge; one must inspire," Claudia says.
After moving to Spain with her partner, Claudia arrived in Mallorca, where she took her first steps in the gastronomic world. "It was a good option to quickly find a job," she says. There, she learned; however, her true connection to gastronomy came when she moved to Madrid. There, she started looking for work and soon found a position at Ramses, one of the most prestigious restaurants in the country. In just six months, she went from being an assistant to the head of pastry at the four restaurants in the group, a challenge she faced with much excitement and dedication. "It was a great achievement. It's an exciting challenge that involves creativity, organization, and a lot of responsibility. Each restaurant had its own identity," she says. The opportunity to create her own desserts there was a turning point in her career.
Recognition for her work came quickly. In 2023, she won the Best Pastry Chef in Madrid award, a competition organized by the Association of Chefs and Pastry Chefs of Madrid, with a dessert called "El Madroño." "It was a total surprise. A door opened that I really didn't expect," she says about the award.
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The following year, in 2024, Claudia reached another milestone by winning the Rising Pastry Chef 2024 award at Madrid Fusión, the world’s most important gastronomic congress. Her dessert "De Módena a Madagascar," inspired by vanilla and balsamic vinegar, made her stand out among the big names in international pastry. "That award has been the greatest achievement of my career because it meant that my work had caught the attention of top experts," she says excitedly.
You are an admirer of figures like Paco Torreblanca and Jordi Roca. What do you take from them to apply to your own style?
From them and many other pastry chefs. From Paco Torreblanca, I take the foundations of pastry. I believe innovation is important, but there should always be solid foundations. Jordi Roca is my favorite pastry chef and my role model. I truly admire his work; I think his desserts are out of this world, and he has the ability to view pastry from another angle. His approach transcends the traditional, turning it into a form of artistic and, above all, sensory expression.
In your creations, you bet on simplicity with technique. Why is it important to convey that?
I like desserts to appear simple, but behind them, they should require precision and great execution to achieve a perfect result. I like the combination of flavors to make sense, not just to combine them for the sake of it. Lastly, I believe simplicity is synonymous with elegance, and it is one of the things I want my desserts to convey.
I like the combination of flavors to make sense, not just to combine them for the sake of it
How has your view of pastry changed since living in Spain?
It has completely changed, especially because in Spain, pastry is very rooted in tradition and history. Perhaps before, I saw it as a culinary art, where ingredients and techniques are combined. Today, I think it's more than that: it's an art where history, innovation, and culture are combined—a form of expression through which we can convey feelings, experiences, and many other things.
Pastry is an art where history, innovation, culture are combined, an art with which we can express feelings, experiences...
One of her future projects is to offer consulting and design menus, with the goal of reclaiming the role of pastry within restaurants. "In many places, pastry is the forgotten sector in gastronomy," she notes, explaining that a good dessert can be the reason a customer returns to a restaurant.
Despite her success in Madrid, Claudia doesn’t forget her roots and always thinks about returning to her homeland. "Mendoza has a lot of potential for pastry," she says, leaving open the possibility of bringing her knowledge to her province.
What do you miss about Mendoza?
I miss everything about Mendoza. Living far from the place where you were born is not easy; it’s like starting over. I’m very happy in Madrid, and I like it, but I miss family Sundays, barbecues, mate, hanging out with friends. In terms of cuisine, there's nothing particular I miss... Well, yes, one thing: my mom’s homemade noodles and my grandmother’s gnocchi.
What childhood flavors do you incorporate into your desserts?
More than flavors, there’s something very characteristic of my childhood that’s always present in my desserts: ice cream. I’m a number one fan, and it reminds me a lot of my two grandmothers. I think it’s a fundamental part of restaurant desserts. Practically 90% of my creations include it.
Practically 90% of my creations include ice cream. I’m a number one fan
Currently, Claudia works in a pastry shop in Madrid—one of the 50 best bakeries in Spain—a change that has allowed her to learn about pastries and puff pastries, although her true passion remains restaurant pastry. "Although it’s not the type of pastry I’m passionate about, I’m learning new things, and that’s always enriching," she concludes with a smile.
If you had to define your career with one word or phrase, what would you choose and why?
Perseverance. I never stop looking for what really makes me happy. I’m quite the perfectionist, and that sometimes works against me, but other times it helps me to always stay in motion, improve myself, and stay firm and constant in my goals. I don’t give up easily, and it bothers me when I don’t know something. Patience isn’t my strong suit, but when I start seeing the results of all that effort, I’m the happiest person in the world.
Would you like to return to Mendoza with your own business?
I always think about returning to Mendoza and being able to show everything I’ve learned here. I’d like to start something in my province, while also having something in Madrid. Both are prosperous places for pastry.