Johnson, who trained as a pastry chef under Michel Boudin at the Connaught Hotel and worked at Le Manoir aux Quat'Saisons, The Wolselely, Harrods, the Jumeirah Carlton Tower and Coworth Park before deciding to specialise in chocolate at Rococo, received the highest marks for taste and presentation.
The pastry chef was one of seven finalists battling it out for the 2013 UK Pastry Open title and a place on the next UK pastry team, which will compete at the European Pastry Cup next year and the final of the Coupe du Monde De La Pâtisserie in Lyon in 2015.
Each had six hours to create either a sugar or Valrhona chocolate sculpture and a corresponding two desserts (one for the display and one for tasting) using the theme ‘Musical Theatre’.
Johnson's Valrhona chocolate piece was inspired by the Lion King and was called Circle of Life.
The competition's judges will now deliberate on which finalists will make up the three members of the UK pastry team. A team believed to have the strongest skills for the competition will be put together and announced on 23 October.
Martin Chiffers, president for the UK Pastry team for La Coupe du Monde De La Pâtisserie, said: “We strongly believe that taking part in this selection process will open up further opportunities for the Chefs involved as well as allowing the Pastry industry to progress."
Other prizes awarded at The Restaurant Show were:
- Rising Star - Joakim Prat
- Best Tasting - Barry Johnson
- Best Sugar Showpiece - Javier Mercado
- Best Chocolate Piece - Glen Sharman