Executive Pastry Chef Jean-Jacques Granet, MGM Grand Las Vegas
Jean-Jacques Granet, born in Marseille, found his calling at age 16 when he became enchanted with the aroma of a neighborhood pastry shop and began working there. By age 21, he graduated from the Culinary Arts School of Nice with a pastry chef certification. Jean-Jacques soon began working with M.O.F Philippe Segond at Riederer Patisserie in Aix-en-Provence. He earned his way into the kitchens of Michelin Star Chef Jean-Marc Banzo in Aix-en-Provence and Jacques Chibois at the Gray D'Albion in Cannes. With the experience he gained in France, he set off to explore the world.
In 1998, Jean-Jacques accepted the position of executive pastry chef for the Intercontinental Hotel in Buenos Aires, Argentina. There he supervised staff for three restaurants and a banquet room that could accommodate up to 800 guests. In 2000, Jean-Jacques was transferred to a larger operation in Caracas, Venezuela at the Tamanaco Hotel as executive pastry chef. In this position, he oversaw staff for three restaurants and banquet operations. In 2001, Jean-Jacques prepared a tasting at The Mansion at MGM Grand in Las Vegas, which secured him the position of executive pastry chef for the luxurious hotel. In 2002, Jean-Jacques teamed up with MGM Grand's Executive Pastry Chef Carlos Salazar to become the assistant executive pastry chef for the entire resort. This experience introduced Jean-Jacques to a new dimension in his career at MGM Grand. He now oversees 50 employees, room service for the 5,044-room hotel, 8 restaurants and banquet facilities able to accommodate more than 7,000 people.
In 2006, Jean-Jacques earned the prestigious award of best manager of the quarter at MGM Grand. In 2007, Jean-Jacques was the key leader in charge of the training, development of the staff and creating the line of pastries for the pastry department of the MGM Grand Detroit opening team. Jean-Jacques had continue expending his knowledge learning from different master patissier and getting classes like in Barcelona from El Bulli in 2009.
Jean-Jacques earned the title of Executive Pastry Chef position at MGM Grand in 2011. In 2013 Jean-Jacques was asked to develop and create a line of pastries for the opening of the first ever Corner Cake shop at MGM Grand.
The Shops at Crystals Aria Las Vegas
3720 Las Vegas Boulevard South Las Vegas, NV 89158
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