French pastry chef who runs the Pastry Academy by Amaury Guichon in Las Vegas, Nevada. He is recognized for his intricately detailed pastry creations that resemble art more than food.
He trained as a pastry chef in his native France.
In March 2017 he created a 100% chocolate sculpture of a nautilus.
He is originally from France.
Both he and Wolfgang Puck have Las Vegas based restaurants/eateries.
