Established in 2011.

Master Chocolatier, Jean-Marie Auboine's dream of building a chocolate factory first took shape with a small team of two and just eight flavors in a 5,000 sq/ft facility. Today, as a premium chocolate manufacturer, Jean-Marie Auboine Chocolatier, operates with a dedicated staff of 25+ in an extended space of more than 16,000 sq.ft.

Jean-Marie Auboine Chocolatier is committed to deliver an unparalleled experience with quality ingredients, award-winning flavors, a consistent product (no matter the scale of production), and unmatched customer experience.

Visionary Founder & Master Chocolatier

JEAN-MARIE AUBOINE

Classically trained Master Chef Jean-Marie Auboine hails from the city of Brive La Gaillarde in France. He graduated from the prestigious Lycee Technique Hotelier at age 18. He began sharing his talents internationally at world-class restaurants in Monaco, France and Switzerland. He also worked with and learned from acclaimed master chef, Alain Ducasse who is the only living chef to hold 21 Michelin Stars.

In 2003 Chef Auboine became Executive Pastry Chef at the Presidente Intercontinental Hotel in Mexico City.  In the USA, he served as Executive Pastry Chef at the five-star Fontainebleau Hotel in Miami Beach and then in 2009, became the Executive Pastry Chef at the Bellagio Hotel in Las Vegas, where he supervised 19 gourmet and casual dining venues.

Chef Auboine founded Jean-Marie Auboine Chocolatier in Las Vegas in 2012. Where hand-crafted confections inspired by his international experience are done everyday. Chef Auboine’s skill, talent, imagination and unwillingness to compromise quality make him one of the world’s finest master chocolatiers. Jean-Marie Auboine’s confections are sought after by the finest hotels, resorts, casinos and retail shops throughout the country.