Jean-Philippe grew up in Perpignan in the South of France and was struck with a passion for pastry while growing up making cakes with his aunt. At age 17 he enrolled at L’Ecole Hôtelière du Moulin à Vent in Perpignan where he trained in the domains of pastry, ice cream, chocolate and confections. A month-long, intensive mentorship with Chef Gérard Bertin, recipient of the “Meilleur Ouvrier de France,” the most prestigious pastry award in France, significantly enhanced Jean-Philippe’s knowledge and broadened the scope of his ability. He graduated with a “Professional Aptitude Certificate” in 1987. Jean Philippe received bronze medals in Paris and Sète, a gold medal in Bordeaux and in 1997 the title “Meilleur Ouvrier de France” – Best Pastry Chef in France!