Plymouth chef Anton Piotrowski wins Masterchef: The Professionals
A CITY chef has been named as joint-winner in the final of a TV cooking competition.
In the closest MasterChef final ever, Anton Piotrowski, head chef at The Treby Arms in Sparkwell, and Keri Moss were announced as the first joint-champions of the contest.
Both made it through four intense heat weeks, a tough semi-final and final which saw them cooking for Michelin-starred chefs and at Heston Blumenthal's three-Michelin starred restaurant The Fat Duck.
They were awarded their MasterChef: The Professionals title by judges Michel Roux Jr, a double Michelin-starred chef, who described Anton as "brilliant", and food writer and ingredients expert Gregg Wallace.
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Speaking afterwards, Anton said: "It's absolutely amazing; to share the title with someone that's so talented and so amazing is unreal.
"It's a good start to the rest of my life, mind blowing."
Michel Roux Jr said: "Keri is an exceptional chef, but you can't get away from the fact that Anton has got the knowledge, he's got the skills in abundance, he's got the passion the drive – every dish that Anton cooks is original, it's got a twist, it's got his character there."
Throughout the final week Anton, aged 30, and 41-year-old Keri, from Nunhead, South East London, battled head-to-head with fellow finalist Oli Boon, 23, to fully demonstrate their skill and creativity.
Keri Moss said: "Joint winners is just fantastic. We've had a good run together. Anton is awesome.
"Today has surpassed anything that I have ever achieved in my career, in my whole life. This is just massive."
The final round saw Anton and Keri each prepare a three-course meal for the judges.
Anton's menu included a main of cocoa-marinated loin of venison and a dessert consisting of 17 different elements including banana parfait, popping candy and shards of honeycomb tuile.
Of Anton's final dishes Michel said: "I'm stumped for words."
Keri's menu included a main of Chinese five-spiced duck breast and a dessert of green olive and pistachio cake, with Greg commenting: "You have now elevated your cuisine to something very, very special; you should be very proud of yourself."