Chef pâtissière
Jessica Préalpato
- Discipline
- Chef pâtissière
Made By record
Awards & recognition
1 total
1 winner
Portrait of Jessica Préalpato
i. Biography
The pastry is organized under Desseralité, the term Jessica Préalpato uses for desserts built from product, season, producer, and a raw visual logic.
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The Climb
Formal pastry training at Hotel School of Biarritz gave the work an early technical frame before Jessica Préalpato spent time on the retail side as cashier / shop assistant at parents' patisserie. Production discipline followed through the pastry clerk role at Les frères Ibarboure in French Basque Country, then a Paris palace register at Alain Ducasse au Plaza Athénée in Paris, where Jessica Préalpato became Pastry Chef from 2015.
The method of controlled sweetness and product-led construction later carried into London, Chelsea, through the Pastry Chef residency / afternoon tea creator role Jessica Préalpato took at Carlton Tower Jumeirah.
Today
Acidity, alcohol, and shifting texture are worked into the structure of the dessert rather than added as garnish. “I like to use vinegar, alcohol... the goal is that the customer does not get “bored” and that each bite brings something new, a new emotion.” In the pastry of Jessica Préalpato, sweetness is held in tension with interruption: vinegar, fermentation or spirit when the product calls for it, and a plate designed to change from bite to bite.
Signature
The named pastry work includes Strawberries and soya, Peaches and nectarines from Lizac and frozen sweet clover, Quinoa pudding, natural citrus and mint, and Alain Ducasse chocolate, toasted cereals and single malt.
In Their Words “Desseralité is a different way of thinking based on the product; respect for the product, the season, and the producer. The goal is to sublimate the product, to put its taste and rawness forward.” “Desseralité is a mixture of dessert and naturalité. And this word perfectly describes my pastry. These are desserts with a raw visual; on the plate, everything must have a meaning.”
Recognition
Recognition for this pastry language includes Pastry Chef of the Year (2020) and The World’s Best Pastry Chef (2019), both credited to Jessica Préalpato.
FAQ
Asked of Jessica
What is Jessica Préalpato's current role?
Jessica Préalpato is Chef pâtissière.
Where did Jessica Préalpato train or study?
Jessica Préalpato trained at Hotel School of Biarritz.
What recognition has Jessica Préalpato received?
Pastry Chef of the Year (2020).
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The Sunday email
Read about chefs like Jessica Préalpato in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.