A Global Pastry Visionary
Marike Van Beurden is an award-winning pastry chef and consultant with a career that spans the world’s top culinary destinations. Based in Barcelona, she has worked in Michelin-starred restaurants, won international competitions, and is now at the forefront of plant-based pastry innovation. Her expertise combines technical mastery with a passion for pushing the boundaries of flavour, sustainability, and creativity.
A Career Built on Excellence
Marike’s journey began in the Netherlands, where she studied bakery and confectionery before refining her skills in Belgium with renowned chocolatier Dominique Persoone. She then worked under Pierre Gagnaire in London before embarking on a “Tour de France,” training in some of the country’s most prestigious kitchens, including Le Cinq at the Four Seasons George V in Paris and Maison Pic in Valence under Philippe Rigollot. She later became Head Pastry Chef at the three-Michelin-starred Caprice in Hong Kong, where she led an acclaimed pastry programme.
An Award-Winning Legacy
Marike’s talent has been recognised through numerous accolades:
- Winner – Dutch Pastry Award (2004)
- Winner – C3 Valrhona Desserts for Restaurants (2009, 2010)
- Winner – Dutch Chocolate Masters (2013)
- Runner-Up – World Chocolate Masters (2013)
- Best Hong Kong Pastry Chef – Tatler (2015)
Her Layered Chocolate Cake and Moulded Chocolate Bonbon were acknowledged as the best in the world during the World Chocolate Masters, solidifying her reputation as a leader in modern pastry.
Shaping the Future of Patisserie
Now a global consultant, Marike collaborates with chefs and brands to develop cutting-edge pastry concepts. She is particularly passionate about plant-based patisserie, working with food scientists to create clean-label, sustainable alternatives without compromising on taste. Her research led to a lecture at Harvard University’s Science and Cooking Series and the launch of a new range of vegan and gluten-free pastries.
Currently, she represents Ravifruit, using her expertise to champion natural, fruit-focused pastry innovations. Always in search of new ideas, Marike continues to travel, create, and inspire the next generation of pastry chefs.
