Tanya Novak
My Journey in Pastry Excellence
I am Tanya Novak, and I am delighted to share my journey in the world of pastry with you. My passion for creating exquisite pastries began at Le Cordon Bleu culinary school, where I had the privilege of learning from the finest French pastry chefs. This experience ignited my dedication to the art of pastry making.
My career flourished with training at renowned establishments such as the Michelin Star restaurant J’AIME by Jean-Michel Lorain in Bangkok and Maxim’s restaurant. These experiences allowed me to refine my skills and explore innovative techniques and flavors. Furthering my expertise, I attended the Callebaut Chocolate Academy in Belgium and participated in numerous pastry training programs and competitions worldwide.
As a pastry instructor, I have shared my extensive knowledge with aspiring chefs in countries including China, Thailand, Austria, Poland, Spain, Romania, and Germany. This role has been incredibly rewarding, as I have witnessed my students grow and succeed in their culinary endeavors.
Today, I am the proud co-owner of Art Bakery & Gourmet in Marbella, Spain. In less than two years, our bakery has gained recognition as one of the top 10 most beautiful cafes in Spain and one of the best breakfast spots on the Costa del Sol. This success is a testament to our commitment to quality and excellence.
Each cake I create is crafted with the utmost care, using only the finest ingredients and techniques honed over years of experience. Whether for a birthday, wedding, or any special occasion, my creations are designed to delight your senses and create unforgettable memories.
Join me on this sweet journey and experience the exceptional quality and artistry of my pastries. Stay tuned for more delicious updates from Art Bakery & Gourmet.
Warm regards,
Tanya Novak
Professional Pastry Chef and co-owner of Art Bakery & Gourmet, Marbella
MY EXPERIENCES MADE ME
THE PROFESSIONAL I AM TODAY
Due to the fact that pastry is my number one passion, I have been in this industry for most of my life and had a chance to experience all it has to offer. I have catered in different countries, worked in Michelin-star restaurants, taught the art of pastry in kitchens all over the world, and finally opened my own bakery. By being exposed to so many different working environments, I have become an organized, efficient, and ambitious pastry chef. It has become important for me to always reach for perfection while remaining patient and determined at all times. I also constantly research new techniques and ideas to improve my creations and to get inspired for new recipes; most importantly, I strive to balance different flavors together to create a natural sweetness and to bring creativity, freshness, and originality to my work. When I call myself a professional pastry chef, I am prepared to live up to this calling and provide you with your order of the best quality.
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Tanya carries a very good working attitude, is highly self-motivated, and helpful, She shares Her thought and constantly looks for ways to improve the quality of the standards.
AMERIGO TITO SESTI
HEAD CHEF AT J’AIME BY JEAN-MICHEL LORAIN
MICHELIN STAR AWARDED RESTAURANT
BANGKOK