by Tom COLL
Pastry chef
Executive Pastry Chef at Burj Al Arab
Tom Coll is a renowned French pastry chef, currently Executive Pastry Chef at the Burj Al Arab Jumeirah in Dubai, one of the world’s foremost hotels.
His pastry career has been shaped by classical training and extensive experience in exclusive establishments.
After obtaining his CAP (Certificate of Professional Aptitude) in pastry making and his Brevet Technique des Métiers (Technical Vocational Certificate) in chocolate making, he worked alongside such greats as Christophe Michalak and Jean-Marie Hiblot at the Plaza Athénée in Paris.
Tom Coll then moved on to other prestigious establishments, including the 2-Michelin-star Restaurant La Palme d’Or at the Hôtel Martinez in Cannes, and the Hôtel du Cap Eden Roc in Cap d’Antibes.
In Paris, he continued his career at the Shangri-La, before becoming Head Pastry Chef at the Pré Catelan, a 3-Michelin-star establishment run by Frédéric Anton.
Arriving in Dubai in October 2021, he selected this dynamic city to help raise the profile of French gastronomy on the international scene.
Working at the Burj Al Arab, a landmark of luxury and excellence, offers him the perfect platform to express his pastry creativity and showcase his skills in a prestigious setting.
Burj Al Arab Jumeirah
Jumeirah Beach Road
Dubai, United Arab Emirates
Tom COLL's recipes
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