Jean-Marie Auboine

Bellagio

With more than 20 years of industry experience, Bellagio Executive Pastry Chef Jean-Marie Auboine joined the AAA Five Diamond resort in 2009.  In this role, he oversees the pastry, dessert and chocolate creations for 19 gourmet and casual dining outlets, room service and catering department.  Auboine speaks fluent English, Spanish, Italian and French allowing him to effectively communicate with his team of 70 employees, who expertly produce approximately 15,000 pastries a day.

Before coming to Bellagio, Auboine 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 Auboine a “Best Dessert” distinction from Miami New Times in 2009.

A native of France, 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. 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 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, Auboine was promoted to Corporate Pastry Chef and given the added responsibility of Presidente Intercontinental Hotel’s seven additional Mexican resorts.

Auboine has garnered a remarkable number of notable awards including Finalist Meilleur Ouvrier de France Chocolatier 2007, “Best Chef of the Year” from Mexico’s Vatel Club in 2007  and “Best Pastry Chef of the Year” by France's respected Champerard Guide in 2003.  His mastery of chocolate at the 2005 American Chocolate Masters secured 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.