Raised in South of France, Perpignan, Jean-Philippe Maury discovered his passion for pastry at a young age. After a decade of receiving the best education and training, and winning several competitions, it is in 1997, that Jean-Philippe received the title “Meilleur Ouvrier de France” – Best Pastry Chef in France. This top honor brought instant international recognition and brought him to America.
Less than a year later, Maury accepted the position of executive pastry chef for the AAA Five Diamond Bellagio in Las Vegas. Adjusting with ease to the increased scale of his responsibilities, he oversaw dessert production for 17 gourmet restaurants, room service and catering functions, as well as producing close to 15,000 pastries each day with his team of 70 employees.
At the same time, Maury continued his inevitable ascent to the pinnacle of his industry. He won golds at the Nevada Gourmet competition and the Beaver Creek National Pastry Championship, then appeared as an honored chef on The Discovery Channel, E! (Entertainment), and CBS’s “The Early Show.” At the 2002 World Pastry Team Championship, as a member of Team USA, Maury helped bring home the Gold Medal with an extravagant circus-themed centerpiece prepared entirely of chocolate. The team was featured in a two-page story in Newsweek and a full-hour program on The Food Network. In 2004, two of Maury’s assistants won the gold for Team USA again. As team coach, Maury now officially holds a double world title.
Such achievements reflect Maury’s philosophy toward his craft. While most pastry chefs specialize in a single area, he has mastered all aspects, making him versatile enough to take on any challenge. In January 2005 he opened the Jean-Philippe Patisserie located in the Bellagio Hotel in Las Vegas. The one thousand square foot Patisserie is the first high end pastry shop in the Las Vegas area. Jean-Philippe spent two years designing and creating the Patisserie to its current perfection. The Jean-Philippe Patisserie quickly became famous after he displayed the worlds largest Chocolate Fountain. After being appointed executive pastry chef of ARIA Resort & Casino in City Center, in December 2009, Maury has opened his second French pâtisserie at ARIA Resort & Casino, with a grandeur matched only by the first. He also designed the six thousand square foot JPP kitchen inside Aria, to open the door for the creation of new Jean-Philippe Patisserie Shops with a single site production, allowing quality control and higher profit.
In 2010, Jean-Philippe TV’s appearance for the Food Network in “Fabulous Cake” show, as a judge for the “Iron Chef” and for several local channel interviews, along with the success of his Pastry Shops, has made him one of the most successful Pastry Chef in the World.
In 2011, Jean-Philippe left his position as the executive pastry chef at Aria, to be able to develop his brand and other projects. In 2018, the 2 Jean Philippe Patisserie stores closed after his partnership ended with Bellagio and Aria resort.
In 2015 he was truly enthusiastic to open the door to his new concept, iDessert TM by Jean-Philippe, in Little Italy San Diego! Inspired by an idea for innovative desserts, customer can create their own dessert, sundaes, milkshakes and crepes with a wide variety of ingredients.
In 2017, Jean-Philippe opened 2 new shops aboard MSC Meraviglia, a 5,000 passenger cruise ship, which marks a new long term partnership with the world renowned family owned cruiseline MSC. Jean Philippe Chocolat & Café, is a chocolate bar with an open kitchen enabling guests to watch chocolatiers create masterpieces. Jean Philippe Crêpes & Gelato is also located on the promenade of Meraviglia offering an exquisite selection of Italian ice cream along a delicious menu of sweet crepes.