Jacquy Pfeiffer, chef and co-founder of The Butter Book, began his career at a very young age.
As a son of a baker, Chef Jacquy first learned his baking talents working at his father’s boulangerie then as an apprentice with the famous Chef Jean Clauss at Jean Clauss Pâtisserie in Strasbourg, France. Following his apprenticeship, he graduated from Baldung Grien College with a degree in pastry science then entered the French Navy, where he performed as a pastry chef. He established a reputation as a leading figure in pastry by working at the world-renowned Hyatt Regency Hotel in Hong Kong, with the Royal Family in Riyadh, Saudi Arabia and the Sultan of Brunei. From there, he came to the United States to teach and inspire others at the Ritz-Carlton and Four Seasons Hotels and Resorts and the Atlantis Hotel in the Bahamas.
In 1995, Chef Jacquy co-founded, along with Chef Sébastien, M.O.F., The French Pastry School in Chicago – one of the highest-ranking pastry schools in the world. In 2010, he was one of the featured pastry chefs in the documentary film “Kings of Pastry” directed by internationally acclaimed filmmakers, DA Pennebaker and Chris Hegedus. He is the recipient of the 2014 James Beard Award for Best Cookbook, Baking & Desserts, “The Art of French Pastry.” He was named Knight by the French Government in the prestigious National Order of the Legion of Honor (Chevalier dans l’Ordre National de la Légion d’Honneur) in 2017. Chef Jacquy continues to bring his passion every day to both The French Pastry School and The Butter Book.