PASTRY CHEF OF THE YEAR:
Antony Nicholas Hoyle, Madinat Jumeirah Dubai
Not only recognised for his perfect pastry-making skills, Madinat Jumeirah Dubai’s executive pastry chef Antony Nicholas Hoyle impressed the judges with his flair for making high-quality creations on a large scale, and managing a 42-person strong pastry brigade.
Hoyle was unable to attend the ceremony, but Al Qasr Hotel pastry chef Christiane Trilck collected the award on his behalf.
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“He’s such a great pastry chef. He’s creative and his mind is always thinking pastry, pastry, pastry. There’s also a lot to learn from Antony, he’s very passionate about what he’s doing — and he teaches with the same passion,” commented Trilck.
Resort executive chef Christian Gradnitzer added: “Tony is a true showcase of a passionate pastry chef; his products and attention to detail deliver not just ‘sweet dreams’ but bring back memories of childhood. Through his calm and flexible work approach he reflects a natural working environment throughout, and his team will always stand behind him with full respect.
“I am extremely proud to have such a fantastic executive pastry chef as part of the Madinat Jumeirah culinary operation.”
Five minutes with Antony Hoyle
Why did you decide to specialise in the pastry kitchen? I found it to be more creative, artistic and fun.
What is your advice to aspiring pastry chefs?
Be passionate, innovative, don’t be afraid of hard work, ask questions and learn as much as you can by working in the best restaurants and hotels.
What does winning this award mean to you?
It’s an honour to be nominated and judged by your peers and for your hard work to be recognised.
Where do you see yourself in 10 years’ time?
In 10 years I’d like to be running my own chocolate business.
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