Cheer the Chefs

Pastry & Chocolate Connoisseur from Down Under: Celebrity Chef Kirsten Tibballs

Baking chefs understand very well that baking is a science and an art. Pastry chefs are artists engaged in creative endeavours. There are many great pastry chefs today and amongst them standing tall & strong is Kirsten Tibballs.

Kirsten Tibballs, an Australian who is a great Pastry Chef, owner & Director of Savour Chocolate & Patisserie School. She is an ambassador in Australia of a leading chocolate manufacturer Callebaut. She is also an author of a famous cookbook “Chocolate to Savour” and a contributor of her articles & recipes to various leading pastry publications & magazines. This gorgeous chef is a regular TV personality too and an international judge of many prestigious chocolate & patisserie competitions.


Kirsten is happily married to Michael and a doting mother of a 9-year-old son Charlie. She loves cooking, fine dining, travelling and above all gardening with her son.

Kirsten is a highly talented chef and is the face of Savour Chocolate & Patisserie School, located in Brunswick, Melbourne, established in year 2002. She started this school with a strong desire to mentor, pass on and share her pastry knowledge with the other people with a strong passion for pastry & baking & also to other professional chefs who want to enhance their skills. Savour is a state of the art facility and imparts the highest quality of education. Savour School is well-known to host world renowned international chefs to hold Master classes. The school also provides online courses for students around the world. The school now plans to expand online classes to incorporate more high profile guest chefs, increase the recipe library and add 3-4 new recipes per month. Follow the video below to take a look at her school.

Kirsten is incredibly talented and an equally well-known and travels often a lot to Europe & Asia Pacific to share her knowledge and to demonstrate her craft in chocolate & patisserie. She is a regular contributor to world’s leading pastry publications including So Good (Magazine), Pastry and Baking North America, Pastry and Baking Asia Pacific, Baking Business and Australasian Baker.

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Kirsten has had the honour of representing Australia at the World Pastry Team Championships in Las Vegas, USA and was recognised as the best in the world for her Handmade Chocolates. She has also been decorated and awarded with Gold & Bronze medals for her patisserie and chocolate artistry in the Pastry Olympics in Germany.

Kirsten talent is recognised worldwide and she is often invited as an international judge, she was invited and had the honour of Kirsten was given the honour of judging the World Chocolate Masters in Paris, The Patisserie Grand Prix in Japan and The World Chocolate Masters selections in London.

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Being a well-known personality, Kirsten makes regular television appearances, including Everyday Gourmet with Justine Schofield, and has presented numerous chocolate challenges on MasterChef Australia to test and inspire the contestants.

Kirsten is the author of a self-published, highly famous cookbook “Chocolate to Savour” and is now working on her 2nd cookbook Chocolate which is due to be launched on 1st July’2016.

We did a short interview with Kirsten. You see her passion for chocolate & pastry art and her strong desire to share her knowledge with others:

Q: When did you decide to be a pastry chef?

A: From a young age I have always loved cooking and started my pastry apprenticeship at the age of 15. I love the artistry of being a pastry chef. 

Q: What has been the most rewarding moment in your career so far?

A: I have had so many it is difficult to highlight just one. Opening Savour Chocolate & Patisserie School has been one of my biggest achievements to date.  I opened Savour in 2002 and have continued to grow the business each year. We recently expanded the school with online video instructions to enable everyone one in the world to have access to Savour classes. 

Q: What’s has been the toughest thing you have done in your line of work?

A: The hardest thing in this industry is to balance a family, lifestyle and work. 

Q: What advice would you like to give to the new pastry chefs starting out in this field?

A: To be successful in this industry you have to have a lot of passion, dedication and do whatever it takes to continue learning and creating new concepts and products. 

Becoming popular and world famous is a great achievement itself but to be successful and then to share the self-gained knowledge with others to help them attain success too is a true dedication to one’s profession.

Kirsten is truly a Master Chef & a real pastry & chocolate connoisseur who is a great mentor too, to all the students worldwide. She is a big inspiration to all the new comers and many chefs in the culinary world. We are looking forward to the launch of her new book now.

Cheers Chef Kirsten Tibballs!


Post by Parul Khanna / Appy Bistro

Picture courtesy: Kirsten Tibbals

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