Bahrain’s own degustation restaurant, Mahonia, has welcomed pastry chef Enric Moreu Parreño. Hailing from Spain, Enric began his culinary training at the Hofmann Culinary School in Barcelona, one of the gastronomic capitals of the world, where he achieved his Master Pastry Degree. He then moved to London where he took a position at the famed Belgravia hotel, The Goring, in its Michelin-starred signature restaurant, The Dining Room. During his time in the UK Enric made a cheesecake for the British Queen and met the Queen along with the Duchess of Cambridge the night before her wedding to Prince William.
Returning to his native Barcelona, he worked in multiple award-winning restaurants such as Disfrutar, known for its avant-garde cuisine, Els Brancs, and OneOcean Club, among others.
At Mahonia, Enric loves the fact that he has both the creative freedom and the resources to express his culinary artistry, making Mahonia his ultimate playground – in the gastronomic sense.
A spokesman says: “Enric is more than just pastry he is all things sweet – and the master of our Seven Signature Mahonia Artisan confectionery. These are each infused with a different spice – from the trade routes to Bahrain (India to the Middle East to Asia): pistachio, cardamom, chilli, saffron, ginger, tamarind and wasabi.”
