Appetite for Success

Step into the kitchen with pastry chef Thomas Raquel as he whips up a tantalizing tale of taking the heat, breaking the mold, and serving up sweet success in the culinary world's most hallowed halls

- LAURD SALEN

At first glance, Thomas Raquel appears to be a soft-spoken and unassuming man, but don’t let his humble demeanor fool you. Behind that gentle smile lies the heart of a risk-taker, a daring pastry chef, who is making noise in the culinary world. As we get to know him, we quickly realize that taking risks has been the key ingredient to his success.

Raquel’s culinary adventure began at a tender age, under the watchful eye of his grandmother. “We loved food,” he reminisces with a smile, “and baking was our shared passion.” It was in those early days, surrounded by the aroma of fresh flan and the warmth of Sunday family dinners, that his love for pastry first took root.

But choosing this path was no easy feat. Graduating from high school at the age of 16, Raquel had to make a critical decision: pursue a career in medicine, as his family had hoped, or follow his heart into the culinary arts.

In a bold move that surprised his loved ones, he opted for the latter. “I have always been passionate about cooking,” he explains. “It wasn’t a choice; it was the path I needed to take.” Though initially seen as a diversion, his family came to understand and support his culinary dreams.

SWEET BEGINNINGS

Embracing his passion, Raquel embarked on a journey that would shape his approach to pastry. One pivotal experience was staging under the legendary pastry chef Pierre Hermé in Paris. “Pierre Hermé is an icon in the pastry world,” Raquel enthuses. “Learning from him and witnessing his accomplishments motivated me to build my own empire in the US and eventually in Asia.”