Jean Marie Auboine

The Path

French pastry work rewards control before display, and Jean Marie Auboine’s path reflects that discipline. Born in Brive-la-Gaillarde, France, he entered the trade at 15, then trained at Lycée Technique Hôtelier Quercy-Périgord before moving into hotel pastry at an international level. The line runs through Mexico City, Miami Beach, and Las Vegas, with each post asking for the same standards: consistency, finish, and technical reliability. At the Presidente Intercontinental Hotel in Mexico City, Mexico, Jean Marie Auboine served as Executive Pastry Chef from 2003–2008. He then held the same title at the Fontainebleau Hotel in Miami Beach, Florida, USA from 2008–2009, before moving to Bellagio Hotel in Las Vegas, Nevada, USA as Executive Pastry Chef and Master Chocolatier from 2009–2012. Since 2012, that same background has sat behind Jean-Marie Auboine Chocolatier in Las Vegas.

The Work Today

Since 2012, Jean-Marie Auboine Chocolatier has been built around luxury chocolates, French macarons, and premium confections. Jean Marie Auboine’s approach is measured rather than theatrical: the work depends on clean execution, balanced finish, and the kind of repeatable control that keeps product quality intact across a line. Panettone carries a specific place in that work. Jean’s own words frame it as a product that depends on time and expertise, not shortcuts: “This careful, patient process creates a texture so unique, it can only be achieved with time and expertise.” The same standard carries into the house line today: “Today, our Panettone is crafted with that same dedication, honoring the tradition that first captured my heart.” In trade terms, that means a product treated as method, not nostalgia.

Signature

Jean's signature dishes include Panettone.

In Their Words “Today, our Panettone is crafted with that same dedication, honoring the tradition that first captured my heart.” “This careful, patient process creates a texture so unique, it can only be achieved with time and expertise.”

Acclaim

Jean's honors include Meilleur Ouvrier de France (MOF) finalist, American Chocolate Master, New York Times award-winning Double Sea Salted Caramels, Recognized as one of the top five chocolate masters in the world, and Named one of the 10 best pastry chefs in North America.