Pastry Chef Jean-Luc Daul
Unparalleled pastries, decadent desserts and towering wedding cakes – veteran Pastry Chef Jean-Luc Daul continues to set Four Seasons Hotel Las Vegas apart with his innovative sweet creations.
As pastry chef for the intimate, non-gaming Hotel, French-born Daul is responsible for creating the Hotel’s delicious in-room amenities for guests, developing imaginative signature desserts for dining outlets such as Veranda restaurant, and crafting the Hotel’s annual holiday creations. Daul, who oversees a talented team of nine pastry chefs, also creates intricate wedding cakes for the Hotel’s many weddings.
Although he has long had a passion for chocolate, Daul is perhaps best known for his imaginative annual gingerbread display. The holidays would not be complete without the aroma of gingerbread and the delight of the Four Seasons Hotel Las Vegas Holiday Village. The village features 20 gingerbread real estate properties “for sale,” and a giant working carousel made entirely of sugar and chocolate. The total production time on this intricate display is more than 500 hours, and it takes two full days to assemble it in the Hotel's lobby for the viewing pleasure of the public.
A veteran of pastry kitchens worldwide, Daul began his culinary career at age 14 as an apprentice at a culinary school in his hometown of Alsace, France. He graduated at 18, having studied both pastry and bakery, which in Europe are two completely different trades. Daul believes that as a pastry chef, you must be trained in both, and by focusing on this goal at such an early age, he now is a master in each craft.
Daul left France at age 20 and worked at Four Seasons Hotel Singapore for one year before arriving for the opening of Four Seasons Hotel Las Vegas in 1999. Prior to Four Seasons, Daul worked at Walt Disney World Resorts, Florida; Hilton International, Taiwan; Grand Wailea, Maui, Hawaii; and Muhle, Switzerland.