Meet the Pastry Chef Behind EL&N London, Bahrain’s Picture-Perfect Desserts

There’s something special about the pastries at EL&N London, Bahrain. They’re picture-perfect, yes, but there’s real artistry behind every glossy ganache creation and every slice of tiramisu that’s become the talk of the island. It’s not your regular pastry shop – it’s Bahrain’s exclusive café for all things decadent.

Behind it all is Chef Chadi Karam, the Pastry Chef who blends Middle Eastern flavours with French technique to create treats that taste as exquisite as they look. Since stepping into world-class kitchens at just 18, he’s made the pastry section his stage. Now, as the creative force behind EL&N’s viral desserts, he’s turning heads and satisfying sweet cravings all over Bahrain. We caught up with him to learn more about his craft and what goes into creating those unforgettable moments of indulgence.

EL&N is famous for desserts that go viral. How do you ensure the highest standards of quality while preparing aesthetically pleasing pastries?

Quality always comes first for me. I work with the finest ingredients, precise techniques, and uncompromising attention to detail. Once flavours and textures are perfectly balanced, I turn to presentation. Every dessert must be visually striking, because at EL&N we aim to create experiences that delight both the eyes and the palate.

What trends do you see emerging in the pastry world that might make their way to Bahrain?

A strong trend in pastry today is cultural fusion – combining classic French or international techniques with local flavours. Guests are increasingly curious and adventurous, making Bahrain the ideal place to showcase this balance of tradition and innovation. Another rising trend is personalised desserts, where people seek creations that tell a story or mark a special moment.

Tell us about the signature items you’re most proud of creating at EL&N London, Bahrain.

I’m especially proud of our pistachio collection, which blends Middle Eastern flavours with refined pastry expertise. I’ve also created seasonal entremets that reimagine European classics in a colourful, playful style true to EL&N’s creative spirit. Each piece is more than a dessert – it’s a memory in the making for our guests.

How did you first discover your passion for pastry making?

My passion was shaped by my career rather than a single moment. I trained in some of the world’s most prestigious kitchens – from luxury hotels like Cheval Blanc, Four Seasons, InterContinental, and Capella to working alongside Michelin-starred chefs such as Yannick Alléno and Pierre Gagnaire. Each step deepened my respect for precision, creativity, and discipline. After 18 years, pastry has become more than a craft; it is my language – a way of sharing emotion and excellence with others.

What’s your go-to comfort dessert and why?

I’d choose two: pistachio kunafa and handmade croissants. The kunafa reflects my roots and love for Middle Eastern flavours: warm, generous, and comforting. The croissant, meanwhile, embodies the French craftsmanship that shaped my career: layers built on precision, patience, and technique. Together, they tell my story as a chef who bridges tradition and innovation.