Crédits : Lina Tchalabi. Translation: Jill Harry. Pictures: RR
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Watchmaking
At the age of 35, Pastry Chef Irina Kupenska captivates discerning palates with contemporary creations where elegance meets indulgence in every bite.
Drawn by the esthetics of desserts, Irina discovered her passion for pastry-making in Bulgaria. "I ran a blog where I shared recipes I created at home," she explains. Supported by her family, she left her work in administration to follow a path of culinary mastery at Le Cordon Bleu school in London. There, she not only encountered the highest standards of excellence but also met Félicien Christe, who would become her partner and Executive Chef at Guarda Golf. In 2018, she was appointed the hotel's Pastry Chef.
Irina's creations are of remarkable finesse, always aligned with the changing seasons. Valaisan fruits, such as apricots, figs and redcurrants, are the stars in her desserts, in which just two or three flavours are enough to astonish the senses. "Pastry-making is a constant quest for balance. You must innovate without ever losing the true essence of the ingredients," she explains, true to her vision in which natural taste reigns supreme. Inspired by new trends, she proposes light, gluten-free delicacies. Her signature dessert, a shell of meringue garnished with baked apricot honey and sérac mousse, perfectly captures her fresh, refined approach.
For Irina, pastry is, above all, an expression of emotion. "Each dessert must be created with the same love and attention paid to a loved one." A philosophy that shines in each of her creations, even when faced with the most unique requests. "We always strive to please. So, when I see happiness in the eyes of our guests, I know that every effort was worth it." Driven by a desire to share her gems, the pastry chef is planning to offer a selection of takeaway desserts - something we can all look forward to!
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