Guichon is currently based in Las Vegas, USA. From an early age, he showed little interest for the classic school curriculum, which he left at 14 for vocational school. After two years studying cooking in Thonon-les-Bains, France, Amaury felt attracted by pastry and went on for a two-year apprenticeship in Geneva, Switzerland.
After winning numerous local awards, Amaury went to the prestigious Maison Lenôtre in Paris, France and then followed another two-year curriculum, this time in Advanced Pastry Skills. After continuing to rack up awards and honours, while working at prestigious institutions, Amaury’s career has skyrocketed.
In the gallery and videos below it’s easy to see why. Not only can Guichon make anything out of chocolate but they actually look delicious and tasty. To see more from Guichon check him out at the links below.