Published on 4/3/23

Tête-à-tête with Chef Tom Coll

Chef Tom Coll portrait

We had a pleasure of meeting the very talented Executive Pastry Chef of the Burj Al Arab, Tom Coll, while he created his luxurious chocolate petal delicacy: a pecan crunchy with a Tulakalum chocolate mousse, a cocoa sponge and a cocoa nibs cremeux. Chocolate petals top off the dessert giving a flower shape.

Tom started his professional career with chocolatier Mr Gilles Peyreril in his first year, while pursuing his career at the Plaza Athénée with Christophe Michalak and Jean-Marie Hiblot, followed by the Martinez Palme d’Or 2 stars at the Michelin Guide in Cannes and the hotel du Cap Eden Roc in Antibes (France).

Then he spent a few years as a sous chef with Michael Bartocetti, head chef at the Shanrgi La in Paris who made him discover Tulakalum 75%, an original very fruity chocolate with a soft acid touch, from Belize. It has become one of his favourite Valrhona chocolate. He loves it in mousse, crémeux and dessert application as well as to eat just like this.

Tom Coll's Recipe

Tom pursued his professional experience as a pastry chef at the Pré Catalan, beautiful 3-star michelin establishment, with Frédéric Anton. 

The rest is history since he took over the emblematic Burj Al Arab a year ago as Executive Pastry Chef – check out his delicious and subtle pastries in Dubai.

I grew up with Valrhona and to have pure origin chocolates with a real background and focus on traceability and communities like Tulakalum is for me the ultimate.