Executive Pastry Chef Jean-Marie Auboine is beloved for his handcrafted confections from exquisite truffles to decadent caramels. A pastry prodigy, he graduated culinary school at the tender age of 18. Following impressive tenures at restaurants in Monaco and France, Chef Auboine traveled to Mexico City and became the Executive Pastry Chef for an award-winning resort. He then made his way to Las Vegas where he helmed pastries at a luxury casino. Soon after he founded his namesake bean-to-chocolate-bar atelier.