Jean-Philippe Maury

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Jean-Philippe Maury is an award-winning pastry chef, currently having three pastry shops located in the United States.

Biography[edit]

Jean-Philippe was born and raised in Perpignan in the south of France. At the age of 8, he often helped his aunt out whenever she was baking, which sparked his curiosity and inspiration for pastries.[1] Maury has two Certificat d'Aptitude Professionelle (CAP) in hotel management and baking.[1] At the age of 16, he began to pursue a career as a pastry chef, starting his training in pastry at L'École Hôtelière du Moulin à Vent and later went on to complete his master studies at La Chambre de Métiers in Perpignan, receiving his degree in 1991.

In 1997, Maury moved to New York City to work with acclaimed chef François Payard. During the same year, he also won the Meilleur Ouvrier de France (MOF) title for pastry, a prestigious honor given to the best artisans in France. In 2002 and 2004, he was given the title of World Champion in pastry, once as a participant in 2002, and once as coach in 2004, thus officially holding a double title. Maury's team was featured in a two-page feature story in Newsweek and an hour-long program on the Food Network.[2][3]

Maury has also appeared on TLC for the "Fabulous Cakes" show,[4] and was also a guest judge on season 3 of "The Next Iron Chef" on the Food Network. He is considered to be one of the best pastry chefs in the world.

Pastry Shops[edit]

In 1998, Maury was offered the position as executive pastry chef and opened up Jean-Philippe Pâtisserie at the AAA Five Diamond Bellagio in Las Vegas, Nevada. His shop oversees the dessert production for 17 gourmet restaurants, room service, and all catering functions. His shop at the Bellagio also holds the world's largest chocolate fountain,[5] unveiled in 2005.

In December 2009, Maury was appointed executive pastry chef in ARIA Resort & Casino in Las Vegas, Nevada. He opened a second store, Jean-Philippe Pâtisserie, that year at Aria. Maury collaborated on the kitchen's design, spanning over 6000 square feet. This allowed him to have a single location to produce all of his pastries, ensuring very high quality.[6] After a few years, Maury left his position as executive pastry chef of Aria in 2011 to focus on other future endeavors with his work. Both shops currently staff over 100 employees, producing thousands of pastries every day.

In 2015, Maury opened his newest project/shop, iDessert, located in San Diego, California. Inspired by an idea for innovative desserts, customers can create their own dessert, sundaes, and milkshakes with a wide variety of ingredients.

Awards[edit]

  • 2004 Gold Medal, World Pastry Team Competition (coach)
  • 2002 Gold Medal, World Pastry Team Competition
  • 2001 Gold Medal, Beaver Creek National Pastry Championship
  • 1997 Meilleur Ouvrier de France “Best Pastry Chef in France”

References[edit]

  1. ^ a b "Interview with Jean-Philippe Maury, an Executive Pastry Chef at Jean-Philippe Pâtisserie | French Quarter Magazine". frenchquartermag.com. Retrieved 2015-11-23. 
  2. ^ "Food & Wine All-Star Weekend: Chef Jean-Philippe Maury". www.mgmresorts.com. Retrieved 2015-11-23. 
  3. ^ "Blood, Sweat &Amp; Pastry". 
  4. ^ "TLC's 'Fabulous Cakes' to feature 3 Las Vegas bakeries tonight". LasVegasSun.com. Retrieved 2015-11-23. 
  5. ^ Rinella, Heidi Knapp (2005-02-16). "CHOCOHOLICS BEWARE: Sweet Deal". Las Vegas Review-Journal. Retrieved 2007-11-26. 
  6. ^ "iDessert - World Renowned Dessert Chef San Diego". iDessert. Retrieved 2015-11-23. 

External links[edit]