Recently Deniz Karaca, Executive Pastry Chef at EPICURE’s MCG culinary centre, was awarded Savour Patissier of the Year 2016. Competing against some of the Australia’s best pastry chefs, Deniz held the highest combined score across four separate categories to win the competition.

The two day competition was held at Food Service Australia in Sydney, with chefs competing in four categories. Deniz won the Éclair and Tart categories, and placed in the top five for the Entremets and Macarons.

It is a great honour to win this award, noted Deniz Karaca. “The talent in this competition was strong, and I am very pleased with the result”, he said.

Commencing employment with EPICURE in October 2010, Deniz is currently Executive Pastry Chef at EPICURE’S MCG Culinary Centre in Melbourne. With a great skill in his craft, Deniz is regularly involved in teaching new culinary techniques to his colleagues and students, and most notably created the Gingerbread Village, one of Melbourne’s most iconic festive displays. No stranger to producing monumental culinary masterpieces, Deniz is well versed in participating at a competition level, having competed in several events to date.

Savour Patissier of the Year is a new competition that sees the world’s best pastry chefs compete for the coveted title of Savour Patissier of the Year. Some of the world’s best pastry chefs judged the competition, including Christophe Adam, owner of Éclair de Genie and 2015 Pastry Chef of the Year; Julien Alvarez, Executive Pastry Chef at the Peninsula Hotel, Paris; and Paul Kennedy, Executive Pastry Chef at Savour School.

Ever wondered what it takes to make an award-winning tart? Click here to view Deniz’s winning tart recipe.

Deniz adding final touches to his award winning tart

L to R: Kirsten Tibballs, MC, Deniz Karaca and Paul Kennedy, Judge.