It is often said that change leads to opportunity—and that was certainly the case for Chef Eduarda Marval. Originally from Venezuela, Eduarda earned degrees in Computer Science and Business Administration and spent nearly a decade working in the offices of energy companies.
But in 2005, a family move to Oman, in the Middle East, sparked a turning point. What began as baking birthday cakes for friends soon grew into a thriving catering venture, igniting a passion that would redefine her career.
A Journey of Learning
and Mastery
By 2014, after moving to the United States, Eduarda decided to fully dedicate herself to pastry. She enrolled at the International Culinary School of The Art Institute of Houston, graduating with honors in 2016 with a degree in Baking and Pastry.
Her commitment to excellence has led her to study under world-renowned Master Pâtissiers such as Antonio Bachour, Gregory Doyen, Alejandro Guerra, Manuel Catemaxca, and David Briand.
This continuous pursuit of knowledge keeps her aligned with the latest trends and innovations in modern pastry.
A Global Perspective,
A Personal Style
Eduarda’s unique style reflects her experiences living across the Americas, the Middle East, and Southeast Asia. She blends these diverse influences with her Latin American roots and the sophistication of classic European patisserie.
Her creations are defined by:
- Delicate balances of flavor and texture
- Rigorous yet innovative techniques
- Pure, high-quality ingredients
- A feast for both the palate and the eyes
Today
As founder of EGA Sweet Cakes, Eduarda not only delights clients with exquisite French-inspired pastries and cakes but also helps bakeries, cafés, and restaurants elevate their dessert programs through her consultancy services.
Her mission is simple: to craft desserts that inspire, and to empower businesses with the knowledge and creativity needed to thrive in a competitive market.