Home > About > World finals > Jury > Jacquy Pfeiffer

Jacquy Pfeiffer USA

The impressive career of Chef Pfeiffer began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie in Strasbourg. From there, Pfeiffer went on to establish himself as a leading figure in the art of pastry, working with world-renowned families and establishments and teaching and providing consulting services to prominent companies worldwide. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong, a prestigious pastry in Palshopo Alto, California; and both of the Fairmont and Sheraton hotels in Chicago, Illinois. Chef Pfeiffer has also worked as a consultant for prominent companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts companies, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas. In 1995, along with Sébastien Canonne, he founded The French Pastry School in Chicago. Today, The French Pastry School is considered one of the leading pastry institutions in the world.

Some of his notable achievements include:
1995, won first place at the first “National Chocolate Competition, Masters of Chocolate"
1995, won the bronze medal with the US Team at the “Coupe du Monde de la Pâtisserie" in Lyon, France
1996, won first prize for presentation and second prize overall for his masterpiece, Lore of Flight at the “Masters of Chocolate" world finals in Paris
1996, was named one of the “Top Ten Pastry Chefs in America" by Chocolatier and Pastry Art & Design magazines
1997, was awarded the “Medal of Excellence" by the Vatel Club
1997, won the silver medal with the US Team at the “Coupe du Monde de la Pâtisserie" in Lyon, France
1997, was named one of the “Top Ten Pastry Chefs in America" by Chocolatier and Pastry Art & Design magazines
2000, won the “National Pastry Championship" in Beaver Creek, Colorado
2000, was awarded a place on the “Chicago Tribune’s Good Eating Honor Roll"
2001, received the “Jean Banchet Award of Excellence" for best culinary school
2002, coached the US Pastry World Champion team in Las Vegas, Nevada
2003, was inducted in the “Académie Culinaire De France"
2004, was inducted to the “Hall of Fame by the Oklahoma State Sugar Art Society"
2004, was named “Pastry Chef of the Year" at the World Pastry Forum in Las Vegas, Nevada
2005, was named “Jean Banchet Celebrity Pastry Chef of Year"
2009, was featured in the “Kings of Pastry” documentary directed by internationally acclaimed filmmakers, DA Pennebaker and Chris Hegedus
2010, was awarded the “Medallion of Excellence" for Superior service to the foodservice education industry from the Foodservice Educators Network International
2011, was inducted into the Pastry Hall of Fame by Dessert Professional magazine2011, coached the winning team of the National Pastry Championship, the chosen team to represent the United States in the 2012 World Pastry Championship