Amaury Guichon Wife, Age, Net Worth【 Wikipedia Bio 】Family Partner (2024)

• by David M
• Mar 19, 2024Mar 19, 2024
• 1 Comment

Wiki Biography / Profile Background

• Amaury Guichon is an influential French pastry chef and social media influencer who currently lives in Las Vegas, USA.
• Creative and passionate, Amaury has always aspired to be a world-renowned pastry chef, and today, he is one of the most famous pastry chefs on social media.

• Amaury Guichon was born in Cannes, France. His father is French, and his mother is Swiss.
• When he was young, Amaury’s family moved to Geneva in Switzerland, but his father always dreamed of one day living in America. As their family was poor, Amaury’s dad believed that the USA was truly a land of opportunity.
• Currently, Amaury is in a relationship with a Canadian photographer and tattoo shop owner, Fiona Bergson.
• Guichon and his girlfriend often collaborate together to take photographs of his creations. She also did all the photo content for his book, Art of Flavor, taking snaps for Amaury’s social media handles.

• When he was just 13 years old, Amaury’s parents enrolled him in a pastry training course in the commune, Annemasse, located in the Haute Savoie department of eastern France.
• Amaury officially moved back to France when he was 14 and joined the L’École Hôtelière Savoie Léman, where he learned the art of savory pastries for two years.
• Unsatisfied and eager to return to his passion for sweet pastries, Guichon returned to his home in Switzerland and spent two years at the Wolsberg College studying pastry and culinary art.
• During his time at Wolsberg, he earned the top prize in a contest for the Apprentice Chocolate Showpiece.
• Amaury did not have conventional teenage life. While in school, he had no Sundays off, no regular vacations, or birthday parties. He figured it was the perfect time to work hard & get better at his craft.

• After graduating from school, Amaury landed a job as a pastry chef in Paris, France, at the reputed shop, Maison Lenôtre. During his time there, he was recognized as the top apprentice in France and was offered another year-long contract to serve as head chef of the company’s Cannes-based boutique.
• In 2012, Amaury moved back to Paris to work for the patisserie shop Hugo & Victor as an Executive Chef. He also worked as the manager of 7 other employees.
• After spending a short while in Paris, Amaury made the decision to move to Las Vegas, USA, where he took on the role of manager of the Jean Philippe Patisserie.

• Around 2016, he was invited to teach a master class at a Moscow-based pastry school. He considered this a great honor, especially since he was only twenty-five at the time. The master class was a big hit, and within no time, he had received invites from Thailand, Ukraine, Mexico, etc., and had already booked a full year of master classes.
• In early 2016, four years after his move to the USA, Guichon decided to join social media after his assistant, Steve Acosta, encouraged him to build his own individual brand.
• The day after my Moscow master class was done, I received invitations from Thailand, Ukraine, and Mexico.
• Guichon and Acosta worked together to create an account on Instagram, and it wasn’t long before he was raking in millions of subscribers and supporters on both Facebook and Instagram.
• Currently, he has well over four million Instagram followers.
• In 2019, Guichon partnered with fellow Frenchman Michael Ernots to found the Pastry Academy. This educational establishment trains students from across the globe about the world of culinary arts and pastry making.
• The academy has over 15 sponsors, suppliers, and equipment providers that include Les Vergers Boiron.
• Now an ultra-successful chef, Guichon travels around the world to teach pastry classes and is also a part of the Netflix reality TV show School of Chocolate.

• When he is not working, Amaury enjoys spending private time with his girlfriend. He also loves to travel outside of work and enjoys exploring different destinations.
• A true master of chocolate, in 2017, Amaury created a hundred percent chocolate sculpture of the marine mollusk, nautilus.

1. CarolynSep 11, 2021 at 2:39 am

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   I stumbled on to the School of Chocolate shows and had to watch all of them in one sitting. The amazing techniques presented and Amaury’s patience and encouragement of his students are examples for all instructors. Tres Bien! Bravo!

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