About the Chef: Jean-Luc Albin

The world of food has carried Jean-Luc Albin from France to America by way of Bermuda and through a series of jobs in large operations and small. Some might be surprised to find the former hotel food and beverage director now running a bakery in New Orleans- but not Albin himself. To be the owner, not just the employee. That was burned into his heart as a goal since his youth in Brianςon in the French Alps. Albin's father was a talented chef, and the boy was barely fifteen when he decided to follow in his dad's footsteps.

He worked in small resort hotels in the south of France signing on as a three-year apprentice in Marseilles as soon as he was old enough, and then got a job in a classical kitchen. Albin credits the legendary chef Alexander Chabert, and the time spent with him at Tain L'Hermitage with helping him turn a youthful experience into a career commitment. A mere six months later, Albin was ready to head for Paris, and not just to the City of Light but to the Georges V Hotel, where he remained for five years. Those years at one of the world's most famous properties served as the resume that would make possible much of what happened next. Albin made it as far west as Bermuda to serve as chef for the the Southampton Princess, then to Atlanta to take a job at the Omni International. He was only twenty six when Fairmont brought him to New Orleans as executive chef, eventually promoting him to director of food and beverage. Albin later moved on to Fairmont in Dallas, also as food and beverage director, then on to Los Angeles as executive assistant to the chairman of Filmland Corporate Center, headquarters for MGM/UA studios.

Before long, he was that company's chief of operations, building manager and vice-president. What lured him back to New Orleans was the chance to serve as food and beverage director at the Windsor Court Hotel, the city's most highly rated property. But what kept him in town, with his wife Marlene, his son Jean-Henri and his daughter Lilli Margaux, was the chance to buy Maurice French Pastries. Not only could he now excel at producing the best pastries he knew how to make; he could have the satisfaction of being the master of his own destiny. And for Jean-Luc Albin, that was a sweet treat indeed.

Jean-Luc Albin, the owner of Maurice French Pastries was one of the 93 chefs out of 17 cities features on the "Great Chefs- Great Cities" television series and in the "Great Chefs- Great Cities" book (Volume 1). Great Chefs television programs and cookbooks have been a great part of spreading the word across the country about what great chef and great restaurants do. The original Great Chef of New Orleans series was one of the first times many Americans were able to see what goes on behind the scenes in restaurants. "Great Chefs- Great Cities" is a television series highlighting a variety of great chefs and their marvelous recipes drawn from Honolulu to New York, San Francisco to Miami, Chicago to Seattle, and New Orleans.