S i n g a p o r e -
 |
| Pastry Chef Jessica Préalpato |
The World’s 50 Best Restaurants 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.
Born into a family of pastry cooks, dessert was always going to be a key player in Préalpato’s life. Growing 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.
“We are very excited to announce Jessica Préalpato as the recipient of The World’s Best Pastry Chef award, sponsored by Sosa,” says William Drew, Director of Content for The World’s 50 Best Restaurants. “Her 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’s ideology and the cultural zeitgeist to cut down on sugar intake.”
 |
| World's Best Pastry Chef Jessica Préalpato |
Préalpato began her career in the kitchen at La Chèvre d’Or in Eze where she worked under Philippe Labbé. After several positions in restaurants in southwestern France, Préalpato then joined Frédéric Vardon’s team for the opening of the 39V restaurant in Paris, before moving to the Park Hyatt Paris-Vendôme. In November 2012, Frédéric Vardon offered her a position as Chef Pâtissière 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.
In November 2015, she joined the staff at Alain Ducasse au Plaza Athénée as Pastry Chef, working under chef de cuisine Romain Meder. At the acclaimed Parisian restaurant, currently ranked No.13 in The World’s 50 Best Restaurants 2018 list, she has further built her repertoire and reputation. Préalpato’s signature dishes include strawberry clafoutis with frosted pine and Millason cake, and ‘figue’, which features figs cooked three ways with a fig ice cream and a light biscuit. She recently published Desseralité, her book on creative approaches to fruit-based desserts, which was released in November 2018.
In receiving this award, Préalpato joins an elite group of world-class pastry chefs, including 2018 winner Cédric Grolet, 2017 winner Dominique Ansel, 2016 winner Pierre Hermé and 2015 winner Albert Adrià in The World’s Best Pastry Chef hall of fame.
