Experience

Jean-Marie Auboine Chocolatier

• United States
• Wholesale
• 1 - 100 Employee

• President & CEO

  • Aug 2011 - Present

  Luxury Handcrafted Chocolates. Artisan Confections. Chocolate Institute for chocolate workshops and demo for professionals & food enthusiast. Luxury Handcrafted Chocolates. Artisan Confections. Chocolate Institute for chocolate workshops and demo for professionals & food enthusiast.



Chocolate Solutions LLC Consulting, Training, R & D & Manufacturing Process

• Founder

  • Mar 2011 - Jul 2015

  Chocolate Solutions L.L.C. is the ultimate learning program in Chocolate business and a upcoming new profesional chocolate line bringing Bonbons and Truffles to the next level. I created Chocolate Solutions L.L.C. to provide a high level of expertise and knowledge to Culinary & Pastry Schools, Hotels & Resorts, Food events and Chocolate Industry. Classes, demonstrations, technical advises, seminar and a profesional chocolate products line coming soon on October 2011. With more than 20 years experience in Chocolate Business Production and World Aclaimed Awards, I will also organize trainings for High Level Worldwide Chocolate Competitions. Show less



Bellagio

• United States
• Hospitality
• 700 & Above Employee

• Executive Pastry Chef / Master Chocolatier

  • Nov 2009 - Jan 2011

  Overseas the Complete Pastry Operation for Bellagio Resort Las Vegas. Five Diamonds Award for 2010 and Leading Hotel of the World. Managing a total of 60 people including 8 managers and 52 Pastry Team Members. Production of 15,000 Pastries, Danish, desserts, chocolates Daily. 18 F&B Outlets. New menu, VIP Events, Amenities, Create new standards, Training, Cost Control, Managing Payroll. Overseas the Complete Pastry Operation for Bellagio Resort Las Vegas. Five Diamonds Award for 2010 and Leading Hotel of the World. Managing a total of 60 people including 8 managers and 52 Pastry Team Members. Production of 15,000 Pastries, Danish, desserts, chocolates Daily. 18 F&B Outlets. New menu, VIP Events, Amenities, Create new standards, Training, Cost Control, Managing Payroll.



Fontainebleau Miami Beach

• United States
• Hospitality
• 500 - 600 Employee

• Executive Pastry Chef

  • Apr 2008 - Oct 2009

  In charge to create all the Pastry Standards at Fontainebleau Resorts for Miami Beach and Las Vegas. 11 F&B Outlets 45 Pastry Team Members Up to 6000 Banquet and Catering $11,000,000/Year Sales in Manufactured Pastry Products all outlets included. In charge to create all the Pastry Standards at Fontainebleau Resorts for Miami Beach and Las Vegas. 11 F&B Outlets 45 Pastry Team Members Up to 6000 Banquet and Catering $11,000,000/Year Sales in Manufactured Pastry Products all outlets included.



Presidente Intercontinental Mexico

• Mexico
• Hospitality
• 1 - 100 Employee

• Executive Pastry Chef

  • May 2003 - Apr 2008

  In charge of 8 outlets Banquet up to 2500 American Chocolate Master 2005 Finalist MOF Chocolatier 2007 In charge of 8 outlets Banquet up to 2500 American Chocolate Master 2005 Finalist MOF Chocolatier 2007



Auboine Consultant

• Owner

  • May 2002 - May 2003

  Consulting and demonstrations for chocolate, restaurant and hospitality industry Consulting and demonstrations for chocolate, restaurant and hospitality industry



Relais & Chateau La Pyramide Fernand Point Vienne France

• Executive Pastry Chef

  • Jan 1997 - May 2002

  2 Michelin Stars 2 Michelin Stars



Hotel Beau Rivage Geneve Switzerland

• Executive Pastry Chef

  • Jun 1995 - Jan 1997

  1 Michelin Star 1 Michelin Star



Groupe Alain Ducasse

• Hospitality
• 1 - 100 Employee

• Pastry Chef at La Bastide de Gordes France

  • Dec 1990 - Oct 1992

  1 Michelin Star

• Pastry Chef de Partie

  • Sep 1989 - Nov 1990

  3 Michelin Stars