On 24 May, 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.
About Deniz Karaca
Executive Pastry Chef Deniz Karaca’s lifelong passion for gastronomy stems back to his childhood. As a toddler growing up in Germany, he first began creating cakes. As a young adult, his passion for creating desserts developed into a career and in 2005, he studied his nominated culinary art at the 137-year-old patisserie Cron und Lanz in Gottingen, Germany, where he was awarded a master certificate.
Following his formal education, Deniz gained extensive experience under influential pastry chefs in a number of 5-star establishments abroad as well as in Australia. This experience helped shape Deniz’s creative flair and depth of knowledge in the art of patisserie.
Deniz’s long list of accolades include the prestigious title of Asia-Pacific’s ‘Chocolate Master’. In 2013, Deniz fulfilled his lifelong dream and represented Australia and the Asia-Pacific region at the World Chocolate Masters final in Paris where he placed third – the highest an Australian has ever placed.
Deniz’s culinary philosophy and passion reflects in his talent for pastry creation. He loves working with chocolate, a food that he consistently praises for its versatility, texture and appearance.
Deniz adding final touches to his award winning tart
L-R: Kirsten Tibballs, MC, Deniz Karaca and Paul Kennedy, Judge.