From being the youngest head chef in her hometown in KwaZulu-Natal, South Africa, to opening 20 plus restaurants across multiple countries, Carmen Landsberg, Group Executive Chef at Brunch & Cake, shares her passion for food, both professionally and personally.

You oversee the menu developments for various Brunch & Cake franchises. How do you adapt the dishes for different markets to suit local tastes?
When entering a new market, we initially make minimal adjustments to our menu to introduce guests to the essence of Brunch & Cake and our brand philosophy. We believe it’s important to let guests experience our core and globally adored offerings first, while gathering valuable feedback on their preferences. After a few months, we carefully analyse our guests’ feedback, evaluate regional cuisines and collaborate with the local executive chefs. This collaboration provides a creative platform for all our chefs to bring their own flair to the menu, resulting in thoughtfully crafted dishes that ensure guest satisfaction and celebrate local flavours.

Do you prefer cooking savoury or sweet dishes, and what’s your secret indulgence?
I have a natural preference for cooking savoury dishes. Being from South Africa, you’ll often find me at the Braai, perfecting my grilling skills. However, when it comes to indulgence, I can’t resist a well-made doughnut – there’s something about the balance of soft dough and sweet glaze that hits the spot every time.

Is there a dish or ingredient from your childhood that still brings you comfort?
One dish that brings me comfort is a classic South African Braai Broodjie. This simple yet delicious toasted sandwich is made over a wood fire, and the secret is in the combination of melted cheese, apricot jam and chutney. The contrast of sweet, salty and the crispy crunch is pure joy for me – it’s a nostalgic treat that still makes me feel at home.

If you had to pick one signature dish from the Aurora by Brunch & Cake Bahrain menu that best represents your style, what would it be and why?
The Pear & Barley Porridge would be my signature dish. It’s elegant yet comforting, drawing inspiration from the humble childhood oat porridge. However, I wanted to elevate it by infusing local flavours like sweet cardamom milk and date puree. We top it with crunchy pistachios, lemon zest, honey and a crispy brick pastry to add a delightful texture. This dish represents my love for creativity paired with a sense of elegance and simplicity that embodies the Aurora experience. ✤