Raised in the South of France, in 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, he earned the title "Meilleur Ouvrier de France" – Best Pastry Chef in France, in 1997. This prestigious honor brought him instant international recognition and marked the beginning of his journey to America. In less than a year, Maury assumed the role of executive pastry chef for the AAA Five Diamond Bellagio in Las Vegas. Adapting seamlessly to the increased scale of his responsibilities, he oversaw dessert production for 17 gourmet restaurants, room service, catering functions, and led a team of 70 employees, producing close to 15,000 pastries daily. Simultaneously, Maury continued his ascent in the industry, winning gold at the Nevada Gourmet competition and the Beaver Creek National Pastry Championship. He 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 played a pivotal role in securing the Gold Medal with an extravagant circus-themed centerpiece made entirely of chocolate. The team's success was featured in Newsweek and a full-hour program on The Food Network. In 2004, two of Maury's assistants won gold for Team USA again, solidifying his status as a double world titleholder as the team coach. These achievements reflect Maury's philosophy toward his craft – while most pastry chefs specialize in a single area, he mastered all aspects, making him versatile enough to tackle any challenge. In January 2005, he opened the Jean-Philippe Patisserie at the Bellagio Hotel in Las Vegas, the first high-end pastry shop in the area. The Patisserie gained fame for displaying the world's largest Chocolate Fountain. After being appointed executive pastry chef of ARIA Resort & Casino in City Center in December 2009, Maury opened his second French pâtisserie at ARIA Resort & Casino. He also designed the six thousand square foot JPP kitchen inside Aria, paving the way for the creation of new Jean-Philippe Patisserie Shops with a single-site production, ensuring quality control and higher profit. In 2010, Jean-Philippe's TV appearances on the Food Network's "Fabulous Cake" show, as a judge for "Iron Chef," and several local channel interviews, coupled with the success of his Pastry Shops, positioned him as one of the most successful Pastry Chefs in the World. In 2011, Jean-Philippe left his position as the executive pastry chef at Aria to focus on developing his brand and other projects. In 2018, the two Jean Philippe Patisserie stores closed after his partnership ended with Bellagio and Aria resort. In 2015, he enthusiastically opened the doors to his new concept, iDessert TM by Jean-Philippe, in Little Italy San Diego. Inspired by innovative desserts, customers can create their own desserts, sundaes, milkshakes, and crepes with a wide variety of ingredients. Since 2017, Jean-Philippe has partnered with the world-renowned family-owned cruise line MSC. Two stores per ship onboard MSC Meraviglia, Bellissima, Grandiosa, Virtuosa, Europa, and Euribia, the 5,000+ passenger cruise ship. Jean Philippe Chocolat & Café is a chocolate bar with an open kitchen, enabling guests to watch chocolatiers create masterpieces. Jean Philippe Gelato & Crepe is also located on the promenade, offering an exquisite selection of Italian ice cream along with a delicious menu of sweet crepes.

Dessert Chef San Diego