Julien Piveteau of the London Hilton on Park Lane has been named Young Pastry Chef of the Year 2019 in the Master Chefs of Great Britain competition.
Piveteau, a demi chef de partie at the Hilton, was credited by judges for “delivering clean, visually stunning and creative plates with lots of flavour, achieving wonderful shine and adding his own twist”.
During the final at the Claire Clark Academy at Milton Keynes College, contestants were judged on flavour, presentation, innovation, hygiene and working method.
Piveteau’s winning entry included a chocolate Easter egg, using Felchlin chocolate set with a chocolate ribbon and garnish, presented with a moulded praline flavoured ganache, petits fours and a pâte de fruit.
His prize includes a visit to the Felchlin Condirama in Switzerland to attend its training course, as well as a £250 cash prize and engraved silver salver.
Anthony Marshall, executive chef at London Hilton on Park Lane, said: “It is a marvellous achievement for Julien at this early age in his life to have won such a prestigious award. I cannot put into words how excited we were when we found out the result.
“I think it is very important that young people enter competitions because you learn so much from others and it is a wonderful way of networking as pastry chefs are a dying breed in this country. We are very proud at the London Hilton that we have so many talented people working for the company.”
Piveteau added: “I am really honoured to have won this prestigious award. I am looking forward to going to Switzerland and working with the talented chocolatiers of Felchlin.”
The latest win for London Hilton on Park Lane follows its pastry chefs Emmanuel Bonneau and Sam Leatherby being crowned champions of last year’s series of Bake Off: The Professionals.