Jean-Marie Auboine

4780 W. Harmon Ave. Suite 1, Las Vegas, NV
and
400 S. Rampart Blvd. Ste. #130, Las Vegas, NV
702-222-0535
shop@jmauboinechocolates.com
Visit Jean-Marie Auboine Chocolatier

Bringing European Chocolate Tradition to Las Vegas

Las Vegas may be known for spectacle, but Jean-Marie Auboine has built his reputation on something considerably more precise: craftsmanship. The French-born Master Chocolatier has spent his career developing pastry and chocolate skills across Europe, Mexico and the United States before establishing Jean-Marie Auboine Chocolatier in Las Vegas in 2012.

What began with a team of two and eight flavours has developed into a substantial artisan chocolate operation. Today, Auboine’s company produces handcrafted chocolates, caramels, French macarons, bars, nougats and other confections from its Las Vegas factory while supplying individual customers, corporate clients and luxury hospitality businesses across the United States.

A Career Built Across Continents

Auboine’s professional foundation was established in France. After graduating from the Lycée Technique Hôtelier at 18, his career took him through restaurants and hotels in France, Monaco and Switzerland. His experience included working with acclaimed chef Alain Ducasse before his career expanded internationally.

In 2003, Auboine became Executive Pastry Chef at the Presidente InterContinental Hotel in Mexico City. He later moved to the United States, working as Executive Pastry Chef at Fontainebleau Miami Beach before arriving in Las Vegas in 2009 to become Executive Pastry Chef at Bellagio. There, he oversaw pastry operations serving 19 dining venues.

Those years in luxury hospitality gave Auboine experience producing at scale without abandoning the technical standards of classical pastry and confectionery.

From Hotel Pastry Chef to Chocolate Entrepreneur

In 2012, Auboine left the hotel environment to establish his own Las Vegas chocolate factory.

The original operation occupied approximately 5,000 square feet and began with only two team members. Since then, Jean-Marie Auboine Chocolatier has expanded to more than 16,000 square feet and a staff exceeding 25 people.

Despite that growth, production remains centred on handcrafted confectionery. Ganaches, pralines and other fillings are made from scratch at the Las Vegas factory, while the company uses a proprietary Swiss couverture developed to Auboine’s specifications. Its confections are made without artificial flavours or preservatives.

Precision Behind the Flavour

Auboine’s career has been shaped by both competition and classical French training. He is an American Chocolate Master and a two-time finalist in France’s prestigious Meilleur Ouvrier de France competition.

His chocolates balance that technical discipline with a broad flavour vocabulary developed through decades of international experience. The current collection includes colourful bonbons, truffles, caramels, macarons, chocolate bars, dragées, nougats and drinking chocolate.

Among the company’s best-known creations are its Double Sea Salted Caramels, which have received national recognition and remain part of the current collection.

The company now offers more than 120 flavours through its Harmon factory store, ranging from traditional combinations to more experimental creations.

A New Chapter in Summerlin

The company’s Las Vegas presence expanded significantly in 2026.

On February 1, Jean-Marie Auboine Chocolatier opened a second location at Tivoli Village in Summerlin. The new flagship boutique offers the company’s chocolates, French macarons, seasonal confections and gifts, as well as artisan gelato produced at the Las Vegas factory.

Meanwhile, the original Harmon Avenue location continues to operate as both the company’s production facility and factory retail shop. Visitors can watch the team working through a kitchen viewing window, sample chocolates and create personalised assortments.

More than a decade after leaving the world of luxury hotels to establish his own company, Jean-Marie Auboine has built a distinctly Las Vegas chocolate story. The scale has changed considerably since 2012, but the foundation remains rooted in the same principles: classical technique, carefully selected ingredients and chocolate made without compromising craftsmanship.