Chef Biography
Jean-Philippe was born and raised in Perpignan, in the south of France. At the early age of 8, he often could be found helping his aunt in the kitchen, whenever she was baking. Eight years later at age 16, he started his training at L’École Hôtelière du Moulin à Vent, and later went on to complete his master studies at La Chambre de Metiers in Perpignan, receiving his degree in 1991.
In 1997 he moved to New York City to work with Great Chef François Payard and a year later in 1998, he was offered the position as executive pastry chef at the Bellagio Hotel in Las Vegas, and he also opened up the Jean-Philippe Pâtisserie shop within the hotel. Great Chefs showed up the following year to record Chef Jean-Philippe for the Discovery Channel’s Great Chefs of America television series.
He was awarded the title of World Champion in pastry, first in 2002 as a participant and again in 2004 as a coach. In 2005 his shop in the Bellagio unveiled the world’s largest chocolate fountain. He left Bellagio in 2009 to serve as executive pastry chef for MGM’s ARIA Hotel also in Las Vegas, but his pastry shop remained at the Bellagio. He also opened a second Jean-Philippe Pâtisserie shop in the ARIA Hotel. In 2011 he left the ARIA as executive pastry chef, and again left his pâtisserie shop in the hotel. In 2015, he started iDessert and still runs the two hotel patisserie shops today in 2016.
Recipes
Caramelized Pear Pocket with Cinnamon Ice Cream
Serving: 4 Print Caramelized Pear Pocket with Cinnamon Ice Cream By Great Chefs October 4, 2015 This dessert arrives at the table wrapped and tied like a present. Inside a flaky pastry wrapping is a layer of luscious almond cream, caramelized pears redolent of maple syrup, toasted pine nuts and plump rum-raisins. The dessert is […]
Warm Chocolate Cake with Coffee Sauce
Serving: 10-12 Print Warm Chocolate Cake with Coffee Sauce By Great Chefs October 2, 2015 A spectacular and delicious dessert — frozen coffee-laced balls of ganache hiding inside the chocolate cake dough melt as the dough cooks, then spill out when the cake is cut. The chef surrounds the cakes with vanilla tuile cookie petals […]