Jean Philippe Patisserie at/en el Aria Resort and Casino

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Craving a Las Vegas restaurant that serves up sweets in their finest form? Look no further than the Casino Level of ARIA. Jean Philippe Maury, Executive Pastry Chef at ARIA Resort & Casino, has brought his expertise and passion for French gourmet to this sweet Vegas restaurant favorite. Satisfy your inner chocoholic by indulging in an environment that is equally as inviting as its treats. The menu at Jean Philippe Patisserie includes freshly-made crepes, gourmet sandwiches and salads, along with our exquisite pastries, bonbons and truffles. While French-inspired fare is in no short supply, the overwhelming selection of gourmet chocolate specialties are what really set this café apart from other casual restaurants in Las Vegas. Truffles woven with creamy amaretto and perfect squares of dark cocoa sprinkled with toasted praline give new meaning to the word luxury. The intricacy of these special confections don’t stop at fine ingredients that go into them—one glance at the elaborate signature chocolate art on display will reassure this restaurant’s status.

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Jean Philippe Maury
Executive Pastri Chef
Jean-Philippe grew up in Perpignan in the South of France and was struck with a passion for pastry while growing up making cakes with his aunt. “No one in my family is a Chef, but my aunt loved to make cakes.”
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.

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Submitted by kyleek on Wed, 2014-08-13 11:01
Jean-Philippe Maury disfruta de la dulce vida de Las Vegas, ya que su experiencia y pasión por la pastelería francesa han alcanzado su máxima expresión a través de sus dos pastelerías “Jean Philippe Pâtisseries”, una situada en el Bellagio y la otra en el ARIA.
Maury creció en Perpignan, en el sur de Francia, y declara que fue su tía la que le inspiró y motivó su atracción por la pastelería. “Nadie en mi familia se dedica a la cocina de forma profesional, pero a mi tía le encantaba hacer pasteles y me dejaba ayudarla”, confiesa Maury. “A los ocho años les dije a mis padres que quería ser un chef de repostería. y, ¡me creyeron!” A los 17 años, se matriculó en L’Ecole Hôtelière du Moulin à Vent en Perpignan donde se formó en las especialidades de pastelería, heladería, chocolates y productos de confitería.
Los fines de semana trabajaba como aprendiz con un maestro pastelero, el chef Marc Comte, que permitió a Maury incorporar pasteles de origen mediterráneo y catalán a su repertorio. Después de la escuela y durante varios años, Maury trabajó sin descanso en varios restaurantes para perfeccionar su técnica y enriquecer su experiencia. Pero fue en el circuito de la competición donde finalmente se puso de manifiesto públicamente el indiscutible talento de Maury: medallas de bronce en París y Sète, un oro en Burdeos y el título de “Meilleur Ouvrier de France” (mejor chef pastelero de Francia) en 1997.
Este gran honor le permitió obtener un reconocimiento internacional inmediato. En ese año, Maury trabajó para el chef François Paillard en Nueva York como chef de repostería de su restaurante y tienda, y las elaboradas creaciones del reciente campeón se publicaron en un especial sobre arte y diseño en pastelería de The New York Times. Menos de un año después, Maury aceptó el cargo de primer chef pastelero del Bellagio en Las Vegas, galardonado con el premio AAA Five Diamond, y posteriormente inauguró la “Jean Philippe Patisserie” en ARIA Resort and Casino.

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