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Jacquy Pfeiffer's Bio
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Jacquy Pfeiffer's (left in photo) pastry chef career has crossed the world. His unequaled palate of sight, taste, and touch has been displayed through his award-winning competitions.

At age 17, he earned the coveted title of Best Apprentice of his State. Years later, the masterful artistic sculptures he created afforded him the opportunity to become a member of the U.S. World Pastry Cup Team, and upon winning the bronze medal, Pfeiffer achieved the highest honor awarded to a U.S. Team. In 1995, he became the first person ever to win the National Chocolate Competition, Masters of Chocolate. Competing again in Paris for the World Final, he won first prize in presentation and second prize overall with his sculpture, "The Lore of Flight." In 1996, as Captain of the U.S. World Pastry Cup Team, Pfeiffer led his teammates to a silver medal victory. Chocolatier and Pastry Art & Design magazines named him one of the "Top Ten Pastry Chefs in the United States" in both 1996 and 1997. In 1998, he was one of ten pastry chefs invited to the White House to create a confectionery showpiece for festivities at the White House Easter

Jacquy Pfeiffer's dedication to culinary excellence and his commitment to French pastry innovation were employed in prestigious pastry establishments throughout his native Alsace, France. In 1980, Pfeiffer served as the Admiral's private Pastry Chef in the Navy and in 1984, at age 23, he accepted the Executive Pastry Chef position to cater to the Royal Family in Riyadh, Saudi Arabia. In 1988, he became the Pastry Chef for His Majesty the Sultan of Brunei, the richest man in the world. At the Sultan's palace, he supervised various centers of production, including the creation of desserts for countless state dinners and lavish banquets. Two years later, he accepted a transfer to the Hyatt Regency in Hong Kong, where he developed a new line of exclusive desserts and fine chocolates. His hotel experience continued when he joined the prestigious Fairmont Hotel in Chicago, Illinois. In 1993, he became the Executive Pastry Chef at the brand-new Sheraton Chicago Hotel and Towers, where his state-of-the-art pastry shop catered for 1200 guestrooms, five restaurants, and the largest ballroom in the Midwest with a capacity of 4000.

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