Speaker Profile

The Mylott name is not un-common in the Australian Baking Industry. Jack is the fourth generation Pastry Chef of his family, his grandfather also Jack Mylott, built “Mylotts Bakery” of Moruya NSW into a common household name. Since, closing down in 2007, Jack’s memory of the once familiar corner block has become his strive and ambition since starting his career. Jack’s perseverance earnt him national titles such as National Pastry Champion in 2019 at the Bakeskills Australia Competition, whilst only a 2nd year apprentice. Sending him to Singapore for, “Food Hotel Asia.” Jack’s competitive side continued throughout his apprenticeship. Taking out the Sydney J Packhem Medal at the Australian Baking Industry National Scholarship in 2020. Jack travelled to Las Vegas for the “IBIE” Tradeshow. Leading him on a food & cultural journey to New York and over Europe. Since returning, Jack lives and thrives in being a part of different Hospitality venues in Sydney. Cirrus Dining with Bentley Group, Loulou Sydney as its Head Patisserie, to most recently Sous Pastry Chef of the new Charles Grand Brasserie and Bar with Etymon Projects. Until the day “Mylotts Bakery” is reopened, Jack’s passion for pastry goes un-questioned, his biggest hobby now is working closely with the BAA in mentoring, judging and writing pastry competitions for the industry. Playing a developing role in mentoring up-coming bakers and pastry chefs, so they too can reach their full potential.