{"id":43017,"date":"2019-06-24T10:05:36","date_gmt":"2019-06-24T17:05:36","guid":{"rendered":"http:\/\/goodlifevancouver.com\/?p=43017"},"modified":"2026-09-30T16:16:48","modified_gmt":"2026-09-30T23:16:48","slug":"jessica-prealpato-has-been-voted-the-worlds-best-pastry-chef-2019","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/jessica-prealpato-has-been-voted-the-worlds-best-pastry-chef-2019\/","title":{"rendered":"Jessica Pre\u0301alpato The World\u2019s Best Pastry Chef 2019 – News Release"},"content":{"rendered":"

The Head Pastry Chef at Alain Ducasse au Plaza Athe\u0301ne\u0301e in Paris, Jessica Pre\u0301alpato, has been voted The World\u2019s Best Pastry Chef 2019<\/h2>\n

Congratulations to\u00a0Jessica Pre\u0301alpato, who received her award in advance of The World\u2019s 50 Best Restaurants 2019 awards ceremony, taking place on 25 June in Singapore. The World\u2019s 50 Best Restaurants, sponsored by S.Pellegrino & Acqua Panna, is a celebration of the pinnacle of global gastronomy, bringing together a unique community of world-leading chefs, restaurateurs, food- lovers and global media for the Oscars of the dining world.<\/p>\n

\"Jessica<\/a><\/p>\n

Born into a family of pastry cooks,\u00a0dessert was always going to be a key player in Pre\u0301alpato\u2019s life.\u00a0Growing up in Mont de Marsan, she first pursued a degree in psychology, before realising her true calling: to create natural desserts. Her work majors in the best use of seasonal produce, creating plates that are high in flavour, but also light on the palate.<\/p>\n

\u201cWe are very excited to announce Jessica Pre\u0301alpato as the recipient of The World\u2019s Best Pastry Chef award, sponsored by Sosa,\u201d says William Drew, Director of Content for The World\u2019s 50 Best Restaurants. \u201cHer creativity and devotion to the world of food and the art of baking makes her the perfect recipient of this award. Her cooking is absolutely of the moment: the way she manipulates natural sugars without sacrificing flavour chimes perfectly with the restaurant\u2019s ideology and the cultural zeitgeist to cut down on sugar intake.\u201d<\/p>\n

Pre\u0301alpato says: \u201cIt is an absolute honour to be recognised as The World\u2019s Best Pastry Chef. As the daughter of two pastry chefs, I have been immersed in the world of culinary arts my entire life. This award represents my life journey and the passion I have for this art. I hope this award inspires emerging pastry chefs around the world.\u201d<\/p>\n

 <\/p>\n

Pre\u0301alpato began her career in the kitchen at La Che\u0300vre d\u2019Or in Eze where she worked under Philippe Labbe\u0301. After several positions in restaurants in southwestern France, Pre\u0301alpato then joined Fre\u0301de\u0301ric Vardon\u2019steam for the opening of the 39V restaurant in Paris, before moving to the Park Hyatt Paris-Vendo\u0302me. In November 2012, Fre\u0301de\u0301ric Vardon offered her a position as Chef Pa\u0302tissie\u0300re for the Corfou Group. During her tenure, she travelled throughout France and other parts of the world, including Dubai, Tokyo, Beirut and St. Petersburg. She learned extensively about other cultures and discovered new types of produce and styles of cooking, which she incorporated into her culinary repertoire.<\/p>\n