so good.. magazine – The magazine of the haute pâtisserie

He is the director of the French Pastry School of Chicago, a model school not only in the US but all over the world.

He started his training in the famous bakery Naegel Pâtisserie in Alsace. After spending good years specializing in the art of confectionery, Jacquy reached the rank of pastry chef by working for worldwide-renowned establishments and families, such as the royal family in Riyadh, Saudi Arabia, or the sultan of Brunei, at the hotel Hyatt Regency in Hong Kong, at a prestigious bakery in Palo Alto, California, and at the hotels Fairmont and Sheraton in Chicago, Illinois.
These experiences led him to start a new phase as a professor and advisor for some of the most acclaimed establishments and firms all over the world, such as the hotels Ritz Carlton and the Four Seasons, or resort companies like the Atlantis Paradise Island Hotel in Bahamas and the hotel Adolphus in Dallas, Texas.
Alongside Sebastien Canonne, he currently owns the prestigious French Pastry School of Chicago, a dynamic school which has become a model to follow not only within the US but all over the world.

Bio Highlights

• 1995 – First place in the ‘National Chocolate Competition, Masters of Chocolate’
• 1995 – Foundation of the French Pastry School at City Colleges of Chicago
• 2002 – Coach for the American team participating in the Pastry World Championship
• 2003 – Member of the Culinary Academy of France

I tell my students that I’ve been working in this profession for 32 years and I never get bored

Featured in so good #1 and so good #13