In a big day for Pierrick Boyer, he took out G&M 2017 Pastry Chef of the Year and welcomed his baby girl into the world.

Gault&Millau (G&M), the publisher of international restaurant guides, held their Australian Industry Awards Night in November. Pierrick Boyer, whose range of signature cakes are served at Le Petit Gateau in Little Collins Street, Melbourne, took out Pastry Chef of the Year.

Pierrick didn’t make it to the awards night as he welcomed his baby girl into the world earlier that day. He was recognised for the award through the anonymous G&M review process as outstanding in his craft.

“It means a lot,” said Pierrick about winning the award. “To be recognised by your peers is an amazing feeling. As a pastry chef, we like to please, that’s why most of us do this anyway—to bring joy to others while we can be creative at the same time.”

Editor-in-Chief of G&M, Mark Dorrell, said Pierrick’s support for the industry and the energy he dedicated to promoting his business outside of the kitchen made him stand out against other contenders. He also said he was thrilled with the quality of this year’s finalists across all categories.

“Our awards are conducted via a scoring process and the winners were within a fraction of the finalists, meaning we have amazing talent in pastry in Australia.”

Pepe Sayer also cleaned up on the night, taking out Producer of the Year for their signature cultured butter.

Pierrick is finishing up at Le Petit Gateau in December to embark on a new adventure, opening Pierrick Boyer Café Patisserie in March next year.