AWARD WINNING PASTRY CHEF
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!
About a year later, Jean-Philippe accepted the position of Executive Pastry Chef for the AAA Five Diamond Bellagio in Las Vegas, which has become his home. He currently oversees dessert production for 17 gourmet restaurants, room service and all catering functions. His team of 70 employees produces close to 15,000 pastries each day.
At the 2002 World Pastry Team Championship, as a member of Team USA, Chef Jean-Philippe Maury and his two team members proudly brought home the Gold Medal.
In 2004, two of Jean-Philippe’s assistants represented Team USA at the World Pastry Team Championship and won the gold medal. As their team coach, Jean-Philippe now officially holds a double world title.
Since then, Jean-Philippe has focused primarily on the realization of his own long-time dream – to open a French pâtisserie in The United States with an opulence never before seen. With the opening of ¬Jean-Philippe Patisserie in Bellagio’s new Spa Tower that day has arrived. “The most important thing in life is to keep motivation and challenge alive.” Jean Philippe is constantly striving to make the customer’s vision a reality, “You dream it, we’ll make it!”
In December 2009, with the opening of City Center in Las Vegas, Nevada, Jean-Philippe became the Executive Pastry Chef of Aria Hotel. It is here that he oversees all aspects of the Pastry Shop and a second location of The Jean- Philippe Patisserie.
He now has a 6,000 square foot kitchen with 110 people on his production team. All items sold in both locations are produced at Aria, and delivered to the Bellagio several times a day. The same design team was used in the development of the Jean-Philippe Patisserie at Aria. This time, warm colors and stainless steel were used in the décor which provides a modern yet inviting feel for the guests.