Born in Briancon, in the French Alps, Jean-Luc’s father was a talented chef. When he was 15, he decided to follow in his father’s footsteps. He worked in small resort hotels in the south of France, signed on as a 3-year apprentice in Marseilles, then got a classical job with legendary Chef Alexandre Chabert, who turned a youthful experience into a career commitment.

Six months later, Jean-Luc headed to the Georges V Hotel in Paris, where he remained for 5 years. From there, he headed to the Southampton Princess in Bermuda, the Omni International in Atlanta, and at age 26, Fairmont Hotels brought him to New Orleans as Executive Chef and eventually promoting him to Director of Food & Beverage. Later, Fairmont transferred him to the same position in Dallas.

He then went on to Los Angeles as executive assistant to the Chairman of Filmland Corporate Center, headquarters for MGM/UA Studios.
What lured him back to New Orleans, was the position of Food and Beverage Director for the Windsor Court five-star hotel. But what kept him in town with his wife Marlene, his son Jean-Henri and daughter Lilli Margaux, was the chance to become an owner and not just an employee, buying the highly rated patisserie, Maurice’s French Pastries, in a suburb of New Orleans.

He quickly grew the operation, creating a coffee shop inside the bakery, and expanded to provide pastries for many of the restaurants and shops in New Orleans. Katrina took everything away in 2005, but Jean-Luc rebuilt and reopened. Now he not only excels at producing the best pastries he knows how to make, he also has the satisfaction of being master of his own destiny.

And for him, that is a sweet treat.

Being in New Orleans and close to the Great Chefs headquarters, we are able to call on Jean-Luc often when we need a dessert to finish out a series. Jean-Luc has prepared four dishes for the Great Chefs – Great Cities series and he prepared the Fresh Fruit Tart for the Great Chefs of America series.