Jean-Philippe Chocolates and Pastries at Bellagio

Jean-Philippe Maury

Master Patisserie Chef

Jean-Philippe Maury grew up in Perpignan, in the South of France.
He began studying pastry arts at 17 at the l’Ecole Hoteliere du
Moulin a Vent in his hometown.

During his studies, Jean-Philippe worked with some of France’s
most acclaimed pastry chefs. In 1989 he began working with
Chef Lucien Turquet, the owner of the most famous patisserie in Perpignan, in the creation of new product for La Toque Blanche shops. Simultaneously, he earned a pastry degree in the Master’s program at La Chambre de Metiers.

Upon completing his degree, Jean-Philippe began entering various pastry competitions. He has won bronze medals in Paris and Sete, and a gold medal in Bordeaux. In 1997, Jean-Philippe won the Meilleur Ouvrier de France, earning the title of the best pastry chef in France. Jean-Philippe joined the Bellagio as Executive Pastry Chef in 1998. In 2002, Jean-Philippe and his teammates joined together to represent America in the 2002 World Pastry Championship, where they won the gold medal. Jean-Philippe became the World Pastry Champion against teams such as Austria, Australia, Belgium, Canada, Holland, Italy, Japan, Spain, Sweden, Switzerland and France.

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. His Patisserie features a great variety of French Delicacies including crepes, pastries, chocolate, gelato and danish. In addition, there is a long range of retail selections including drinks such as coffees and teas. The Jean-Philippe Patisserie quickly became infamous after he displayed the worlds largest Chocolate Fountain.