A Modern Pastry Chef Where Elegance Meets Wellness
CP Magazine speaks with Mariam Alshatti, the founder of Rosemary Patisserie, a Kuwaiti pastry concept that blends refined French technique with wellness-focused creativity and cultural flavour. With an academic background in education and linguistics, followed by advanced culinary and patisserie training in the UK, Mariam brings an unusually thoughtful and multidisciplinary perspective to the pastry world.
Her journey shaped by personal resilience, international study, and hands-on bakery experience has led to a brand that values beauty, balance, and meaning as much as taste. From elegant entremets to vegan and gluten-free creations, her work reflects both precision and purpose. In this conversation, Mariam shares how her path evolved from the classroom to the kitchen, how wellness informs her pastry philosophy, and how Rosemary aims to redefine indulgence for a modern audience. She also discusses creativity, craftsmanship, and what it takes to build a distinctive patisserie brand today.
Briefly introduce yourself to our readers.
I’m Mariam Alshatti, a Kuwaiti pastry chef and founder of Rosemary Patisserie. My journey into pastry has been a blend of creativity, cultural heritage, and a deep interest in wellness. I believe pastry is not only about indulgence, but also about beauty, balance, and storytelling through flavour.
Can you tell us a little about your journey into the culinary world and what drew you to pastry?
Since childhood, I’ve loved baking. While I enjoy cooking in general and often express love through preparing food for others, pastry held something more for me. I was drawn to its beauty and elegance, the precision it requires, and the creative touches it allows. For me, pastry became a canvas to express artistry, culture, emotions, and the joy of sharing with people.
How did your studies at Le Cordon Bleu in London shape your approach to pastry and innovation?
Le Cordon Bleu gave me a solid foundation in French pastry techniques, the discipline, the precision, and the respect for ingredients. More importantly, it gave me the confidence to innovate: to take classical methods and infuse them with new ideas, flavours, and cultural influences.
You’ve also studied macrobiotics in the UK, how does that influence your philosophy on food?
Macrobiotics taught me that food is more than taste, it’s energy, healing, and harmony. This shaped my philosophy that pastry should bring joy without compromising wellness. That’s why Rosemary offers not only luxurious French-style pastries but also vegan and gluten-free creations that support balance.
Before pursuing pastry, you earned degrees in education and linguistics, how have these experiences enriched your career path?
Education and linguistics taught me the power of communication and connection. As a chef, I see food as another language, one that transcends words. My academic background helps me translate complex ideas into accessible experiences, whether I’m teaching about food, designing a menu, or telling a story through pastry.
At what point did you realise you wanted to shift from teaching and education to a culinary career?
After my cancer journey, I realised how powerful food can be in healing the body and shaping wellbeing. That experience sparked my passion for understanding the deeper impact of what we eat. While in the UK, I worked in a sourdough organic bakery and an organic vegan café, where I explored both the wholesome and creative sides of food. Those experiences eventually led me to pastry, where I found the perfect balance between health, artistry, and joy.
What inspired you to launch ROSEMARY in Kuwait, and why now?
Kuwait is full of people who appreciate luxury and creativity, as well as health and balance. I felt the time was right to bring something fresh, a patisserie that honours tradition while introducing healthier options. Rosemary is my way of blending artistry, wellness, and cultural flavours into one brand.
How did your earlier experience running a home-based catering business prepare you for opening ROSEMARY?
That experience taught me a great deal about consistency, customer connection, and the value of small details. Working from home showed me how important it is to listen to clients’ needs and create desserts that suit different occasions. It laid the foundation for running Rosemary with both passion and professionalism.
Tell us about your volunteer work at cafés and bakeries in Exeter. What did you learn from those roles?
Volunteering gave me hands-on experience. I learned that pastry is about teamwork, patience, and respect for every stage of the process. Those roles grounded me, they reminded me that every great chef starts with simple, humble tasks.
Why did you choose the name ROSEMARY for your patisserie?
Rosemary is a herb that symbolises remembrance, beauty, and healing. For me, it represents the feminine and delicate side of my brand, but also strength and freshness. It’s about creating pastries that people not only enjoy but remember.
How do you combine international training with local Kuwaiti flavours or preferences?
I love merging French techniques with local ingredients such as saffron, Arabic coffee, dates, and rose. It creates pastries that feel both familiar and elevated something that speaks to Kuwaiti heritage while maintaining international elegance.
Which pastry techniques or skills do you most enjoy showcasing at ROSEMARY?
I enjoy working with entremets and tartlets because they allow layering of textures and flavours. I also love creating vegan and gluten-free pastries, challenging myself to achieve the same luxury and taste while using alternative ingredients.
What are some of your signature items that best represent your vision for the brand?
Our saffron and mango petit gâteau, raspberry custard tartlets, and vegan chocolate éclairs reflect the heart of Rosemary. Each is refined, seasonal, and made with high-quality ingredients, balancing indulgence with wellness.
How do you bring your creativity and artistry, such as flower arranging and jewellery making, into pastry design?
Pastry, for me, is like jewellery, delicate, detailed, and meant to spark joy. I take inspiration from colours, textures, and balance in art and nature. My background in flower arranging influences how I decorate desserts, always aiming for elegance and harmony.
How important is innovation in your work, and where do you find inspiration for new creations?
Innovation is essential, I don’t see pastry as static. I find inspiration in seasonal ingredients, cultural traditions, and even everyday moments. Sometimes a memory, a flower, or a conversation becomes the seed for a new creation.
What role do wellness and health play in your pastry philosophy?
Wellness is at the core of what I do. I believe indulgence and health don’t have to be opposites. That’s why Rosemary always offers both: refined pastries for celebration and nourishing options for those who want balance.
Social media plays a huge role in food businesses. How has Instagram helped you build your brand?
Instagram allows me to connect directly with people, share the stories behind my creations, and inspire others to see pastry not just as food, but as art. It has been a powerful platform for introducing Rosemary and building a community around the brand.
What has been the most rewarding moment since launching ROSEMARY?
The most rewarding moments are hearing from people whether it’s seeing someone’s face light up when they taste something I’ve created, or receiving a heartfelt message from a client saying our pastries made their occasion special. Those moments remind me why I do this.
What are some of your other hobbies?
I enjoy flower arranging, jewellery making, Pilates, and reading about holistic wellness. These hobbies often inspire my pastry work by keeping me creative and balanced.
Your message for us at CP Magazine.
Thank you for giving me the opportunity to share my story. I believe food is a universal language of love and beauty, and I hope Rosemary continues to inspire people to enjoy pastries that nourish both the body and soul.
