Founder of The French Pastry School, which was recently honored
with the prestigious Jean Banchet Award for Best Culinary School,
Pfeiffer began his radiant career at age 15 when he apprenticed at
Jean Clauss’ Pastry Shop in Strasbourg, France. A call to serve his
country kept him on his path; Pfeiffer became the private pastry
chef to Admiral Phillipe Le Jeune of the French Navy.
Following his service to France, the next years were spent gaining
varied experiences in other parts of the world. First Pfeiffer accepted
a position in Riyadh, Saudi Arabia, as the Executive Pastry Chef
for the Royal Family. From there he joined several of his countrymen
in Palo Alto, California, when he went to work for the estimable
Douce France. Pfeiffer’s next assignment was as the Pastry Chef
for the richest man in the world, His Majesty, the Sultan of Brunei.
There, he supervised a variety of production centers, which included
the orchestration of desserts for countless state dinners and lavish
banquets at the palace. Next Pfeiffer became the Executive Pastry
Chef at the Hyatt Regency, Hong Kong, where he developed a new
line of exclusive desserts and fine chocolates.
In 1992 Chef Pfeiffer made his Chicago debut when he arrived for
a position with the Fairmont Hotel, the same year that he won the
gold medal at the National Pastry Chef Competition in New York.
He later accepted the position of Executive Pastry Chef at the new Sheraton Chicago Hotel and Towers, where his state-of-the-art pastry
shop catered to five restaurants, 1,200 guest-rooms, and a 4,000-
person capacity ballroom – the largest in the Midwest. Known as
a masterful stylist, in everything from chocolate showpieces to
plated desserts, Pfeiffer has created countless desserts and room
amenities for celebrities like Michael Jordan, Michael Jackson,
and Oprah Winfrey.
Today, Chef Jacquy Pfeiffer continues to share his passion, enthusiasm
and expertise for creating world-class pastry with his students at
The French Pastry School.
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Some of Chef Pfeiffer’s other accolades and
accomplishments include:
1995 U.S. team member competing in the Coupe du Monde
de la Pâtisserie in Lyon, France, where his team took the bronze.
1995 Winner of the first National Chocolate Competition,
Masters of Chocolate, which allowed him to compete in Paris
at the Grand Prix International de la Chocolaterie, where he
won first prize for presentation and second prize overall for
his masterpiece, Lord of Flight.
1996 Captain of the U.S. Team in the Coupe du Monde de la
Pâtisserie, taking the silver medal.
Named one of the Top Ten Pastry Chefs in the United States
by both Chocolatier and Pastry Art & Design magazines in
both 1996 and 1997.
1997 Member of the U.S. team competing in the Coupe du Monde
de la Pâtisserie that won a silver medal in Lyon, France, competing
against chefs from 16 countries.
Invited, in an elite group of seven chefs, to the White House in
1998 to create a confectionery showpiece for the White House
Easter Egg Roll.
Member of the gold medal 2000 National Pastry Championship
team in Beaver Creek, Colorado.
2003 Admission as Academician into the Académie Culinaire De France
Co-manager and coach of the victorious U.S. team at the 2002 World Pastry Championship in Las Vegas, Nevada.
2004 Pastry Chef of the Year at World Pastry Forum in
Las Vegas, Nevada.
Named Jean Banchet Celebrity Pastry Chef of the Grand Chefs
Gala 2005 in Chicago, Illinois.
Consultant, with Sebastien Canonne, for the Rhapsody restaurant in Chicago, the Atlantis Hotel, Bahamas, and the Adolphus Hotel, Dallas.
Consultant, with Sebastien Canonne, for Jean Banchet’s celebrated
restaurant, Le Francais.
Awarded a place on the Chicago Tribune’s Good Eating Honor Roll, which recognizes members of the food industry making a difference
in Chicago through their commitment, quality, vision and zeal.
Honorary Chair, along withSebastien Canonne, of For the Love of Chocolate fundraiser
Honorary Chair, along with Sebastien Canonne, of Pastry Chicago
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