Fatima SalekhCommunity profile

Fatima Saleh is a pastry chef known for incorporating unusual ingredients into her desserts, such as vegetables, flower pollen, buckwheat tea, hay, sea urchin, and more. Fatima pays special attention to healthy, raw, and vegan desserts. She began her culinary education with a pastry course at the Ragout culinary school and later joined the Maison Dellos restaurant group, first as a pastry chef and then as the head pastry chef at the Fahrenheit restaurant (2014-2016). After that, she was invited to join the Rappoport Restaurants group to create a dessert menu and launch and open the Voskhod restaurant. Her collaboration continued in the role of head pastry chef. In 2018, Fatima was invited back as a pastry expert to the Blush Wine Bar. She created a unique dessert menu and headed the pastry department of the restaurant. Fatima Saleh has captivated audiences not only in the capital but also in Vladivostok, where she was the head pastry chef at the Millionka restaurant. The project received a bronze "Palm Branch" award. Fatima has gained invaluable professional experience, creating desserts and developing her culinary style, working in the same kitchen with renowned world-class chefs: Brice Schueman (Betony, USA), Tõnis Siigur (NOA, Estonia), Martin Meid (INK, UK), Ana Roš (Hisa Franko, Na Gradu Restaurant, Slovenia), Peter Goff-Wood (Blues, 95 Keerom Str, Balducci's and Salt, South Africa), Taku Sekine (Dersou, France), and Eneko Atxa (Azurmendi, Spain). Her unique experience and innovative recipes and presentations make Fatima a frequent guest at culinary events and master classes, including international ones. She is the winner of the "Pastry Chef of the Year" award from the "Palm Branch" restaurant industry award in 2024 and the "Pastry Chef of the Year" award from the WHERETOEAT awards in Moscow in 2025.