Jacquy Pfeiffer

Chef Pfeiffer’s exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss
Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include: the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult for some of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas.

In 1995, Jacquy Pfeiffer along with Sébastien Canonne, M.O.F., founded The French Pastry School which is considered one of the leading pastry and baking institutions in the world. He is the author of the James Beard Award-winning cookbook, The Art of French Pastry, and has received numerous awards including the French Legion of Honour Award, the highest honor awarded in France and the equivalent of knighthood.