STORY: Julien Piveteau is Young Pastry Chef of the Year 2019

Julien Piveteau of the London Hilton on Park Lane will no doubt be in a celebratory mood, having been named Young Pastry Chef of the Year 2019 at the Master Chefs of Great Britain.

Judges said Piveteau, a demi chef de partie, won for “delivering clean, visually stunning and creative plates with lots of flavour, achieving wonderful shine and adding his own twist”.

Piveteau’s entry included a chocolate Easter egg made using Felchlin chocolate, set with a chocolate ribbon and garnish, presented with a moulded praline flavoured ganache, petits fours and a pâte de fruit.

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.”

During the final at the Claire Clark Academy at Milton Keynes College, contestants were judged on flavour, presentation, innovation, hygiene and working method.

His prize includes a training course at the Felchlin Condirama in Switzerland, as well as a £250 cash prize and engraved silver salver.

Piveteau said of the news: “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.”