Melbourne Convention and Exhibition Centre (MCEC) Executive Pastry Chef, Alessandro Bartesaghi has been named the winner of the Regional Semi Finals Asia Selections, in the C3 Valrhona Chocolate Chef Competition, held in Hong Kong on 30 September.
Now it’s sixth year, six pastry chefs from across Asia Pacific competed in the prestigious competition, producing 30 petit fours and 12 plated desserts within five hours.
Each candidate was required to produce an original and creative plated dessert, as well as petits fours, based on the theme: “Bahibé 46%” - the single origin Dominican Republic couverture milk chocolate from the Valrhona range.
Fellow competitors included:
Guillaume Lopvet - The Star Casino, Sydney
Sylvia Jiang - Mandarin Oriental, Wangfujing
Francesco Mannino - The Langham, Shenzhen
Samuel Jonathan - Four Seasons, Bali
Gail Ho - Meta Restaurant, Singapore
Alessandro’s two desserts, Elegance and Miss Beamilla, won the judges over and qualified him for the international C3 final in Singapore next March.
Alessandro said the award was a career highlight.
“It was an incredible feeling competing amongst such great pastry chefs and being judged by some of the most talented pastry chefs in the world," Mr Bartesaghi said.
“I’d like to thank Valrhona Asia Pacific and Melbourne Convention and Exhibition Centre for their support and look forward to Singapore 2020.”

The international final will take place in March 2020 in Singapore, during the Food & Hotel Asia Convention.
Details on Alessandro’s winning dishes:
Pear terrine, ginger and Bahibé crémeux, pear and Heilala Vanilla gel, pressed sable, Bahibé ice cream and caramel tuile.
'Miss Beamilla'
Coffee and hazelnut sable, soft caramel, Bahibé crémeux, coffee infused whipped ganache.

MCEC pastry chef at Valrhona competition. Executive Pastry Chef, Alessandro Bartesaghi