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




您渴望能夠嚐到米其林三星主廚所燉煮的牛肋條,肉質軟嫩無須餐刀切開。 抑或由名列全球 186 位認證品酒師之一的酒侍為您精選紅葡萄酒,從此改變義式燉飯在您心中的地位,或是啜飲為了今日特選扇貝精心準備的苦艾酒。

我們旗下的料理達人們擁有的精湛廚藝,絕對不僅是以他們所接受的專業訓練或獲頒的無數獎項作為證明。 親身品嚐,您就會明白。

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.