Founder of The French Pastry School, which was recently honored with the prestigious Jean Banchet Award for Best Culinary School, Jacquy 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.

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