He supplies chocolates, caramels and petits fours to more than 200 top French hotels and restaurants, including the Hôtel de Crillon, the Plaza Athénée and Le Meurice. His chocolate factory has been described by the New York Times as "a holy site for connoisseurs," and in 2008, he opened a shop selling to the public in the Marais neighbourhood of Paris.
Genin is not a qualified maître chocolatier under the French system, but is self-taught, and has described himself as a rebel. He began his career in food in a slaughterhouse, opened his first restaurant when he was 28, and at age 33 worked as head pâtissier at the global chocolate company La Maison du Chocolat. In 2010, he was named one of the top French chocolatiers by the Club des Croqueurs de Chocolat.
- Entretien avec le chocolatier Jacques Génin : « J’arrête la pâtisserie individuelle» 16 January 2013
- Morrison, Lennox (18 December 2009). "The Chocolate Rebel: Although Jacques Genin Considers Himself a Foundry Man, His Wares Enliven Palates". Wall Street Journal. Retrieved 4 September 2011.
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- Strand, Oliver (18 February 2011). "Store Review: La Chocolaterie de Jacques Genin, in Paris". New York Times. Retrieved 4 September 2011.
- "Jacques Genin". ChocoParis: A Chocolate and Pastry-Lover's Guide. Retrieved 4 September 2011.