Kilkenny pastry chef advances to finals of Irish Pâtisserie Championship

Sven Herreman, a talented and experienced pastry chef, in Langton’s Hotel Kilkenny, has made it through to the finals of the Irish Pâtisserie Championship.

Organised by Odaios Foods, Ireland’s leading foodservice and fine foods supplier, and sponsored by Valrhona Chocolate, the competition will push six shortlisted pastry chefs to their limits, culminating in an exciting finale at DNA ‘Pastry Unwrapped’ - the highly anticipated industry conference set for May 27th at TU Dublin’s Grangegorman campus.

Sven will join finalists from Dublin, Belfast and Galway to compete live at the conference, creating a plant-based café gourmandise dessert, a plated restaurant-style dessert, and a stunning chocolate showpiece.

The champion will benefit from an all-expenses-paid trip to Dubai, where they will have the opportunity to refine their pastry skills in the L’École Valrhona, alongside some of the world’s top pastry chefs - bringing back invaluable expertise to Ireland.

The finalists recently benefited from a chocolate masterclass with head chefs and chocolatiers Cyril Borie and Erik Van Der Veken of Odaios Foods Co-Lab Training Academy.

Cyril Borie, Co-Lab Manager, highlighted the importance of the competition: “The Irish Pâtisserie Championship is a platform for emerging talent to showcase their skills at the highest level. We want to support all the finalists to set a high standard, to raise the bar and push the boundaries of pastry creativity. We would like to see Ireland compete on an international stage and gain recognition for innovative creative desserts. We are excited for the finalists to present their desserts at Pastry Unwrapped, where the world’s most celebrated chefs will be present”.

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Originally from Brussels, Belgium, Sven is a highly skilled pastry chef with experience in prestigious restaurants and hotels across Belgium, Germany, and Ireland before joining Langton’s. Although he initially studied law, he was drawn to the creativity and variety of pastry, ultimately leading him to pursue it as a career.