Jean-Marc GAUCHER

Jean-Marc Gaucher began his career in his native France, opening his own bakery and pastry shop in Nice.  He has been the Executive Pastry Chef of Hong Kong’s luxury Mira Hotel, since 2010, which is also home to the prestigious COCO café and pastry shop. He developed his very personal style there, “revisiting traditional French pastries”, as he puts it, “where the idea is to take the essence of the recipe, but add a surprising twist that transforms the experience into something both familiar and new.” Today, in that spirit, his signature desserts are based on the adaptation of French recipes featuring matcha green tea, and often Les vergers Boiron purees such as mango, raspberry, yuzu and mandarin.

Previously, Jean-Marc worked with internationally renowned pastry chef Didier Berlioz at ‘La Panetiere’, a fine dining French restaurant in New York and he traveled the world for well over a decade in search of new experiences and ingredients, establishing his reputation as an award-winning pastry chef at luxury hotels in Bangkok, Langkawi, Dubai and Macau. Today, the COCO café-patisserie has become a showcase boutique, styled like a jewelry shop and offering an exquisite collection of artistically hand-made cakes, pastries, artisan chocolate ‘gems’ and cupcakes, such as his Zen Garden creation. Jean-Marc also organizes special Café Gourmand days, which highlight his French and Asian fusion creativity, such as using rare cacao from exceptional plantations, for example, from Bali and Vietnam, where he has family roots. In May 2018, he organized a four hands matcha-themed afternoon tea with the renowned Japanese pastry chef Koji Fujita. In everything he does,

Jean-Marc tries to reach across time and space to create magic moments for his customers.

LinkedIn: https://www.linkedin.com/in/jean-marc-gaucher-aa22369/