DAIOS COVE RESTAURANTS IN CRETE WELCOME CHEF JESSICA PRÉALPATO

Nurtured on croustade and other sweet delights created in her father’s bakery in the village of Mont-de-Marsan, Jessica Préalpato earned a degree in cuisine from the hotel school in Biarritz, before working beside several prestigious chefs, starting with Philippe Labbé at the famous La Chèvre d’Or in Eze (Côte d’Azur). Jessica joined the Ducasse team in November 2015 with the mission to develop, in cooperation with the ADPA head chef de cuisine Romain Meder, desserts for the Plaza’s three-Michelin-starred restaurant. Jessica is the creative force behind ‘Desseralité’ at the Alain Ducasse establishment with a focus on the essential nature of the raw materials. Our visiting chef recently joined London as a consultant chef at the Carlton Tower Jumeirah.