The award was voted for by more than 1,000 international restaurant industry experts and ‘well-travelled gourmets’ who make up The World’s 50 Best Restaurants Academy.
“As the daughter of two pastry chefs, I have been immersed in the world of culinary arts my entire life,” says Préalpato
“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.”
With a CV that has included stints working under French chefs Philippe Labbé and Frédéric Vardon, Préalpato joined Alain Ducasse au Plaza Athénée as pastry chef in 2015.
Her 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.
“[Jessica Préalpato’s] creativity and devotion to the world of food and the art of baking makes her the perfect recipient of this award,” says William Drew, director of content for The World’s 50 Best Restaurants.
“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.”
In receiving this award, Préalpato joins an elite group of world-class pastry chefs including 2018 winner Cédric Grolet, 2017 winner Dominique Ansel, and 2016 winner Pierre Hermé.
