Las Vegas, Nevada USA

With more than 20 years of industry experience, Master Chocolatier and Executive Pastry Chef Jean Marie Auboine knew by 16 years of age that cooking was his passion. After graduating in 1988 from Lycee Technique Hotelier Quercy at age 18, he served at some of the world’s most esteemed restaurants. He began at Le Louis XV – Alain Ducasse in Monaco, assisting the famed eatery in earning Michelin’s highest honor, Three Stars. Chef Auboine continued his distinguished career at several Michelin-starred restaurants which included One Star Chateau de Mercues in France and Hotel Beau Rivage in Geneva, as well as the highly respected Two Star restaurant-hotel, La Pyramide Vienne in France.

In May 2003, he was named Executive Pastry Chef of the award-winning Presidente Intercontinental Hotel Mexico and was in charge of the resort’s six restaurants and 22 banquet rooms, satisfying the palates of some 2, 300 hotel guests. A year later, Chef Auboine was promoted to Corporate Pastry Chef and given the added responsibility of Presidente Intercontinental Hotel’s seven additional Mexican resorts.

Chef Auboine has also held the prestigious position of Executive Pastry Chef for Fontainebleau Miami Beach where he set impeccable pastry standards for 11 lavish restaurants. The delectable designs he created during his tenure earned him a “Best Dessert” distinction from the Miami New Times in 2009.

In 2009, Chef Jean-Marie Auboine joined the Bellagio AAA Five Diamond resort as the Executive Pastry Chef. In this role, he oversaw the pastry, dessert and chocolate creations for 19 gourmet and casual dining outlets, room service and catering department. Chef Auboine also speaks fluent English, Spanish, Italian and French which allowed him to effectively communicate with his team of 70 employees, who expertly produced approximately 15, 000 pastries each day.

In May of 2010, Chef Auboine left the Bellagio to create his own Consulting Company, Chocolate Solutions LLC. He is also currently working on a new concept, Chocolate Manufacturing & Academy, coming soon this fall and it will be located in Las Vegas, Nevada.

Chef Auboine has garnered a remarkable number of notable awards and achievements including Finalist MeilleurOuvrier de France Chocolatier 2011, Finalist MeilleurOuvrier de France Chocolatier 2007, “Best Chef of the Year” from Mexico’s Vatel Club in 2008, 5th Place in the 2005 World Chocolate Masters and he was named “Best Pastry Chef of the Year” by France’s respected Champerard Guide in 2003. He has also been a member of the prestigious AcademieCulinaire de France since 2004. His mastery of chocolate at the 2005 American Chocolate Masters secured him a first place victory and an invitation to participate in the World Chocolate Masters in Paris where he earned the competition’s coveted Press Award.