The white rounds that decorate the outer walls of Jean Georges Steakhouse represent bone rounds. 


Vous avez si faim qu’une cuisine simplement raffinée ne suffirait pas.

Vous avez faim de côtes de bœuf braisées par un chef couronné par trois étoiles au Michelin, des côtes dans lesquelles votre couteau glisse sans accroc. Dégustez un Cabernet sélectionné par l’un des 186 meilleurs maîtres sommeliers du monde pour transformer votre risotto en œuvre d’art et une absinthe préparée par une main experte pour accompagner le plat de pétoncles du jour.

Le curriculum de notre équipe de talents culinaires va bien au-delà de la formation d’expert et des récompenses de la profession. Goûtez, vous comprendrez.

Chef Jean-Philippe Maury

EXECUTIVE CHEF, Jean Philippe Patisserie


Perpignan, France

Years as a Chef:
Favorite Dish:

Chocolate Truffles

Chef Jean-Philippe Maury | Bio

Jean-Philippe Maury enjoys the sweet life in Las Vegas, as his expertise and passion for French pastries have found their ultimate expression through his two Jean Philippe Pâtisseries, one located in Bellagio and the second in ARIA.
Maury grew up in Perpignan in the South of France and declares a simple inspiration for his attraction to the pastry arts: his aunt. “No one in my family is a sous chef or a professional, but my aunt loved to make cakes and she would let me help,” Maury said. “At eight years old I told my parents I wanted to be a pastry chef. And, they believed me!” At age 17, he enrolled at L’Ecole Hôtelière du Moulin à Vent in Perpignan where he trained in the specialties of pastry, ice cream, chocolate and confections.
Weekends were spent in an internship with Master Pastry Chef Marc Comte, which allowed Maury to add Mediterranean and Catalan pastries to his repertoire. For several years after school, Maury worked tirelessly at various restaurants to fine-tune his craft and enrich his experience. But it was the competition circuit that finally allowed Maury’s indisputable talent to claim a place on the public stage: Bronze Medals in Paris and Sète, a Gold in Bordeaux and in 1997 the title Meilleur Ouvrier de France – Best Pastry Chef in France.
This top honor brought instant international recognition. Within the year, Chef François Paillard brought Maury to New York as pastry chef for his restaurant and shop, and the new champion’s elaborate creations were published in Pastry Art and Design and The New York Times. Less than a year later, Maury accepted the position of executive pastry chef for the AAA Five Diamond Bellagio in Las Vegas and later opened Jean Philippe Patisserie in ARIA Resort and Casino.