Jean-Louis Kippelen

is the recipient of numerous culinary awards and is a long time member in the prestigious international chef association "Les Toques Blanches". He was born in Alsace, France and completed his apprenticeship as Patissier and Chocolatier in Colmar, a city in Alsace, in 1965.
Until 1970, Mr. Kippelen refined his art in Alsace and throughout then French Riviera at various Hotels, Restaurants, and Patisseries. He then pursued his career as Pastry Chef in the following distinguished establishments :


1970 - 1972

Lyford Cay Club - Paradise Island, Bahamas
First Assistant Pastry Chef


1972 - 1974

Britania Beach Hotel - Paradise Island, Bahamas
First Assistant Pastry Chef


1974 - 1975

Fairmont Hotel - Atlanta, Georgia
First Assistant Pastry Chef


1975 - 1978

La Tour Restaurant - Indianapolis, Inadiana
Head Pastry Chef


1978 - 1981

Kapalua Bay Hotel - Maui, Hawaii
Head Pastry Chef


1981 - 1984

Fours Seasons, Inn on the Park Hotal - Houston, Texas
Head Pastry Chef


1984 - 1985

Bel Age Hotel - Los Angeles, California
Head Pastry Chef


1985

ESTABLISHED CAPRICE FINE FRENCH PASTRIES
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