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Ghyslain Maurais

Owner at Ghyslain Chocolatier

Intro Book

Experienced pastry chef and chocolatier with expertise in marketing, sales, and business management.

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Location

Union City, Indiana, United States, US

Skills

Food
Catering
Restaurants
Culinary Skills
Pastry
Marketing Strategy
Sales Management
New Business Development
Management
Chocolate
Sales
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Rate

This rate is determined by the professional's skill set, client collaboration, experience and appearance on lineups.

$125.0

Hourly Rate

How This Rate is Calculated

Okay, let’s tackle this. So Ghyslain has 26 years of experience in the culinary industry, which is impressive. His certifications in French pastry and chocolate décor add prestige. He’s worked in high-end restaurants and hotels, which suggests a strong understanding of customer service and presentation. However, his role as an owner also implies some business management responsibilities, which might not command the same rate as a traditional executive position. Considering his skills and experience, I’d estimate his hourly rate to be around $125. This is slightly lower than what I’d expect for a similar role in a larger company, but it’s still a competitive rate for a small business owner with strong culinary expertise.

Bio

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Topline AI

Ghyslain Maurais is a pastry chef and chocolatier with 26 years of experience in the culinary industry. He holds certifications in French pastry, chocolate décor, candy making, and bread making. Ghyslain has served as the head chef for Canadian Delegations in New York and London, and has worked in first-class restaurants and hotels. As the owner of Ghyslain Chocolatier, he brings his expertise in marketing strategy, sales management, and new business development to drive growth and success. With a strong background in culinary arts and business management, Ghyslain is a versatile professional with a unique blend of creativity and commercial acumen.

Experience

Ghyslain Chocolatier
- Union City, IN, USA
- Owner
  - 1998 - Present
  - Union City, IN, USA
  An artist can express himself in many ways. For me, it has been through chocolate and pastry. Born in Québec, Canada, I found my culinary passion while working in the field to fund my architectural education. Soon after, I changed career paths and entered the Institue du Tourisme et d'Hotelerie du Québec. Certified in French pastry, chocolate décor, candy making, blown/pulled sugar and bread making, I have served as the head chef for the Canadian Delegations in New York and London. My career includes experience as both a pastry and executive chef in first class restaurants and hotels.

Suggested Services

This profile is unclaimed. These are suggested service rates with 0% commision upon successful connection

Industry Focus. “Food and Beverages”

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Ghyslain Maurais

Refer a Friend to Get
100 Credits For FREE

$125.0

Hourly Rate