Interviewee: Ines Chatti, pastry artist and entrepreneur
Founded in 2022, Ines Chatti Patisserie is a design-driven pastry brand focused on fine-dining technique, layered flavour profiles and visually distinctive creations. Built on years of professional training, industry experience, and exposure to diverse culinary cultures, the concept reflects a structured approach to flavour development and an emphasis on identity-led design.
In this Q&A, she outlines the foundations of her patisserie, the influences that shape her work and the creative processes behind her collections.
Ines Chatti Patisserie & pastry art
I founded my patisserie back in 2022 with the goal of creating elegant, fine-dining-style pastries that could be enjoyed in the comfort of home. My half-French and half-Tunisian background have been a key driver in blending flavours that are carefully layered into beautiful cakes and pastries. Think French patisserie elegance infused with the aromatic influences of my Tunisian heritage: refined yet unexpected, and always with a personal and artistic touch.
My work reflects a deep appreciation for travel and nature, a love of storytelling and a strong commitment to creativity. At the heart of what I do is the commitment to deliver multisensory experiences through pastries that are as beautiful as they are flavourful.
The artistic side of the design is one of the most exciting parts of the process; sometimes I even begin a pastry with a visual concept in mind. I always strive to create pastries with a point of difference, so that people can instantly recognise them as mine. When it comes to design, I’ve always been guided more by instinct than by trends, it’s important to stay true to your own inspiration.
Career pivots and pursuing passion
I began my journey studying criminology, with ambitions to become a prison director; growing up watching Law & Order had sparked my fascination. Yet pastry had always been my personal passion, and when I realised that path wasn’t for me, I chose to follow what truly fulfilled me.
I later joined the brigade at the esteemed three-Michelin-starred restaurant Maison Pic, led by chef Anne-Sophie Pic in southern France, where I learned to thrive in a high-pressure culinary environment. In December 2017, I further refined my expertise as Pastry Sous Chef at Hôtel Barrière Les Neiges in Courchevel, working a full winter season until April 2018. Here is where I truly mastered the art of precision and high-volume service in one of the world’s most exclusive ski destinations.
After it was time to take a break from the kitchen, explore the world and uncover flavours I hadn’t tried before; so, my husband and I set off for an 11-month adventure across Africa.
In September 2019, we decided to end our travels and continue East, relocating to Dubai. Here I was, Executive Pastry Chef at Pierre’s TT in Dubai, the Michelin Guide selected restaurant, led by Pierre Gagnaire. My role saw me lead teams across both boutique and restaurant.
However, my travels put me at the crossroads of cultures and cuisines, and since Africa, I became fascinated with discovering different produce, which is what led me to my role at Classic Fine Foods in September 2021. During the day, I sourced pastry products and advised chefs, by night I was building the foundation for my own vision, developing branding, packaging and my very first pastry collection. I launched ‘Ines Chatti Patisserie’ in November 2022, and that’s been the start of an incredible journey.
Tunisian heritage and flavours
I’m very proud of where I come from, especially Tunisia. It’s such a contrast to France, and that’s what I appreciate most, from the culture to the traditions. Tunisian cuisine beautifully blends Mediterranean and North African influences; it’s vibrant, flavourful, and full of character. I take the same approach to my own creations, always thinking about how I can combine French technique with Tunisian essence.
How nature inspires flavours and combinations
I believe most things in life are inspired by nature and the world around us, and it’s important to appreciate the living world that allows us to thrive. My passion is deeply connected to my surroundings; I’m constantly inspired by and in search of creativity through nature.
When developing a new collection, I often draw inspiration from the natural world and think about how to highlight each ingredient in a way that is both flavourful and visually beautiful. For me, it’s about creating original, personal expressions, using aromatic plants, reducing sugar where possible, and exploring carefully balanced, sometimes unexpected flavour combinations. Each creation is rooted in my travels, memories, and a deep connection to nature.
I love experimenting with unexpected ingredients. Recently, I’ve been working with pine needles, cinnamon tree leaves, and even Ylang Ylang, which is typically used in essential oils. I’ve found creative ways to incorporate it into my pastry work.
Women in the culinary industry
When I entered the culinary world, you didn’t hear of many leading female chefs, especially in pastry. Fast forward to today, female chefs are dominating the industry and truly making their mark. Looking at this region, there’s been a surge in female chefs, especially those who lead their own concepts. I feel proud to be part of this rise.
Cross-cultural inspirations in pastry
My inspiration often comes from memories, a moment in time or an experience. Oftentimes it’s when I discovered a new taste, smelling or feeling, which was something I experience during my travels.
I love discovering new and unique ingredients from around the world and incorporating them into my pastries, and the Middle East is no exception. I recently created a recipe using lumi, a sun-dried lime. This cake is paired with black lemon jam and jasmine mousse; the flavour is sour and citrusy, yet the mousse carefully balances the acidity.
A cake from my signature collection that pays homage to the region’s flavours and culture is the coffee ganache cake, the ‘Coffea’. This creation features a coffee and saffron ganache layered over a rich date-infused sponge that sits carefully on a crisp pistachio base. This is my tribute to the region I’ve called home for many years.
When it comes to creating a pastry, usually, I start with one ingredient that sparks an idea, then I begin to imagine what could pair well with it, whether that’s hazelnuts or various fruits. I also think about the textures and how it will feel when you take that first bite, then of course how you layer everything, so it sits together nicely and in a well-balanced way, and then the design comes to life. Sometimes it’s the opposite, I’ll have a creative idea in mind for how the design will look, and then the flavours and textures build on this. For me, it’s always about connecting the dots between taste, texture, and memory, and creating something that tells a story.
