Amaury Guichon
Head Instructor and Co-Founder
Chef Amaury is a world-renowned pastry chef who has been teaching masterclasses around the world for the last seven years. Prior to realizing his passion for teaching, Chef Amaury reached executive chef level at the age of 21 at Hugo and Victor in Paris, France. Shortly after he was invited to participate in the first televised pastry competition in France where he placed 3rd. This experience gave Amaury the opportunity to make his dream of moving to the United States a reality where he was able to develop his skills, style, and techniques which quickly gave him notoriety on social media platforms. Shortly after moving to the United States Chef Amaury realized he loved interacting with people who shared his passions, and that lead to his new career in teaching masterclasses around the world. Now, Chef Amaury has decided to open a Pastry Academy where he calls home, Las Vegas, NV and is excited to share what he has to offer.
Early Life
Amaury grew up in the Haute-Savoie region of France, neighboring the French-speaking part of Switzerland. Proving very creative and manual from an early age, he showed little interest for the classic school curriculum, which he left at 14 for vocational school.
Career Beginnings
After two years studying cooking in Thonon-les-Bains, France, Amaury felt attracted by pastry and went on for a two-year apprenticeship in Geneva, Switzerland. During this time he won a number of local showpiece contests, which, along with several internships, helped him earn the recommendation of seasoned chefs. Amaury went on to deepen his knowledge of pastry at the prestigious Maison Lenôtre in Paris, France; he followed another two-year curriculum, this time in Advanced Pastry Skills. In 2010, he was named one of the best apprentices in the Paris region by the MOF organization, not being allowed to run for the national distinction.
French Career 2012-2013
After Amaury earned his Advanced Pastry Skills diploma, he worked for Lenôtre on the French Riviera for a year, where he handled the roles of deputy boutique manager, apprentice instructor and teacher at the Lenôtre School of Cannes (amateur section). In 2012 he won the Regional Contest ‘Délices de la Méditerranée’ organized by famous French Chef Yves Thuriès, the first competition in which he was opposed to seasoned Professional.
Amaury then moved back to Paris to handle his first role as boutique manager and head of product R&D at Hugo & Victor. In 2013 he qualified for participation to a nation-wide TV reality show contest called “Qui Sera le Prochain Grand Pâtissier?” (Who will be the next great pastry chef?), which concept was to have talented young pastry professionals compete against each other under the mentorship of famous pastry chefs Christophe Michalak, Christophe Adam, Pierre Marcolini and Philippe Urraca. Amaury took 3rd place in the contest, which aired on national channel France 2 during the month of July 2013.
US Career 2013-2017
After his performance at French TV (Qui sera le prochain grand pâtissier?) Amaury was offered the opportunity to join the ranks of Jean-Philippe Patisserie, a high-end pastry company with boutiques at the Bellagio and Aria in Las Vegas, Nevada, USA. He accepted and took the role of Chef de Partie Product Finishing & Product R&D, which he handled for a little less than four years. At Jean-Philippe’s, Amaury contributed in renewing the whole pastry offering and worked on numerous showpieces. It is in 2016 that Amaury decided to start publishing his creations on social media, notably in the form of “how to”/”behind the scenes” videos, which proved very popular, a number of them gathering several tens of millions of views.
International Career 2017-2019
Following the success of his videos, Amaury started his own company to consult and teach classes to professionals all over the world. He set up a series of Masterclass and to date, has taught in Russia, Mexico, Ukraine, Sardinia, Paris, Bangkok, Malaysia, Las Vegas, Chicago, Singapore, Italy, Mexico, Greece, Beijing, Melbourne, Charlotte, Indonesia, Bucharest, London, Barcelona and Taiwan.
Pastry Academy 2019-Present
After seventeen years of devoting his life fully to the pastry industry He has decided to open his very first pastry school with Chef Michel Ernots! He wanted to put his life experience in the pastry industry to work for everyone else who would like to learn the fundamental and advanced skills of this beautiful craft with an intensive ten-week program covering all bases: pastry, plated dessert, chocolate, ice-cream, danish, bread, candy and chocolate showpieces. Starting from the beginning and going all the way to more advanced skills!
Personal Life
Amaury was born in Cannes (France) in 1991 and moved to the US when he was 22 years old, he now lives in Las Vegas.
Filmography
“School of Chocolate” on NETFLIX
Chef Amaury Guichon host School of Chocolate on Netflix, a competition in which contestants construct chocolate sculptures with Chef Amaury both guiding them and judging the final result. The successful 8-episode reality series premiered on the platform internationally on 26 November 2021 and was in the Netflix TOP 10 tv show in over 50 countries.
Book
“The Art of Flavor”
Chef Amaury Guichon’s desserts are the kind that leave you speechless. In his first book, side-by-side with him, discover his ideas and artistic journey. His first book is a gourmet adventure through which you will be transported to different continents; Chef Amaury makes you discover his 12 signature creations with a step-by-step of about sixty recipes and multitudes of techniques. For a full year, Amaury has been inspired by the flavors of the world to reveal his most precious secrets.
Head Instructor and Co-Founder
Amaury Guichon
Chef Amaury is a world-renowned pastry chef who has been teaching masterclasses around the world for the last seven years. Prior to realizing his passion for teaching, Chef Amaury reached executive chef level at the age of 21 at Hugo and Victor in Paris, France. Shortly after he was invited to participate in the first televised pastry competition in France where he placed 3rd. This experience gave Amaury the opportunity to make his dream of moving to the United States a reality where he was able to develop his skills, style, and techniques which quickly gave him notoriety on social media platforms. Shortly after moving to the United States Chef Amaury realized he loved interacting with people who shared his passions, and that lead to his new career in teaching masterclasses around the world. Now, Chef Amaury has decided to open a Pastry Academy where he calls home, Las Vegas, NV and is excited to share what he has to offer.
Early Life
Amaury grew up in the Haute-Savoie region of France, neighboring the French-speaking part of Switzerland. Proving very creative and manual from an early age, he showed little interest for the classic school curriculum, which he left at 14 for vocational school.
Career Beginnings
After two years studying cooking in Thonon-les-Bains, France, Amaury felt attracted by pastry and went on for a two-year apprenticeship in Geneva, Switzerland. During this time he won a number of local showpiece contests, which, along with several internships, helped him earn the recommendation of seasoned chefs. Amaury went on to deepen his knowledge of pastry at the prestigious Maison Lenôtre in Paris, France; he followed another two-year curriculum, this time in Advanced Pastry Skills. In 2010, he was named one of the best apprentices in the Paris region by the MOF organization, not being allowed to run for the national distinction.
French Career 2012-2013
After Amaury earned his Advanced Pastry Skills diploma, he worked for Lenôtre on the French Riviera for a year, where he handled the roles of deputy boutique manager, apprentice instructor and teacher at the Lenôtre School of Cannes (amateur section). In 2012 he won the Regional Contest ‘Délices de la Méditerranée’ organized by famous French Chef Yves Thuriès, the first competition in which he was opposed to seasoned Professional.
Amaury then moved back to Paris to handle his first role as boutique manager and head of product R&D at Hugo & Victor. In 2013 he qualified for participation to a nation-wide TV reality show contest called “Qui Sera le Prochain Grand Pâtissier?” (Who will be the next great pastry chef?), which concept was to have talented young pastry professionals compete against each other under the mentorship of famous pastry chefs Christophe Michalak, Christophe Adam, Pierre Marcolini and Philippe Urraca. Amaury took 3rd place in the contest, which aired on national channel France 2 during the month of July 2013.
US Career 2013-2017
After his performance at French TV (Qui sera le prochain grand pâtissier?) Amaury was offered the opportunity to join the ranks of Jean-Philippe Patisserie, a high-end pastry company with boutiques at the Bellagio and Aria in Las Vegas, Nevada, USA. He accepted and took the role of Chef de Partie Product Finishing & Product R&D, which he handled for a little less than four years. At Jean-Philippe’s, Amaury contributed in renewing the whole pastry offering and worked on numerous showpieces. It is in 2016 that Amaury decided to start publishing his creations on social media, notably in the form of “how to”/”behind the scenes” videos, which proved very popular, a number of them gathering several tens of millions of views.
International Career 2017-2019
Following the success of his videos, Amaury started his own company to consult and teach classes to professionals all over the world. He set up a series of Masterclass and to date, has taught in Russia, Mexico, Ukraine, Sardinia, Paris, Bangkok, Malaysia, Las Vegas, Chicago, Singapore, Italy, Mexico, Greece, Beijing, Melbourne, Charlotte, Indonesia, Bucharest, London, Barcelona and Taiwan.
Pastry Academy 2019-Present
After seventeen years of devoting his life fully to the pastry industry He has decided to open his very first pastry school with Chef Michel Ernots! He wanted to put his life experience in the pastry industry to work for everyone else who would like to learn the fundamental and advanced skills of this beautiful craft with an intensive ten-week program covering all bases: pastry, plated dessert, chocolate, ice-cream, danish, bread, candy and chocolate showpieces. Starting from the beginning and going all the way to more advanced skills!
Personal Life
Amaury was born in Cannes (France) in 1991 and moved to the US when he was 22 years old, he now lives in Las Vegas.
Filmography
“School of Chocolate” on NETFLIX
Chef Amaury Guichon host School of Chocolate on Netflix, a competition in which contestants construct chocolate sculptures with Chef Amaury both guiding them and judging the final result. The successful 8-episode reality series premiered on the platform internationally on 26 November 2021 and was in the Netflix TOP 10 tv show in over 50 countries.
Book
“The Art of Flavor”
Chef Amaury Guichon’s desserts are the kind that leave you speechless. In his first book, side-by-side with him, discover his ideas and artistic journey. His first book is a gourmet adventure through which you will be transported to different continents; Chef Amaury makes you discover his 12 signature creations with a step-by-step of about sixty recipes and multitudes of techniques. For a full year, Amaury has been inspired by the flavors of the world to reveal his most precious secrets.
