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Jean-Marc Montjarret

 

            Born and raised in Paris, France, Chef Jean-Marc started his culinary career at the tender age of 15, as an apprentice at a three stars Michelin restaurant in Versailles, just block from the famous Castle of the same name.

            Three years later, he passed the national culinary exam with mention (CAP) from the Culinary Institute of Paris.

            After working for a few years in various restaurants on the French Riviera in summer and ski resorts in winter, Chef Jean-Marc joined the “Club Mediterranee” vacation village team where he worked in Greece, Mexico, Tahiti and Switzerland.

Moving to Los Angeles in 1979, he worked in various restaurants and hotels around the city.

           

            Always fascinated by Asian culture, Jean-Marc discovered the art of Fruit & Vegetable carving at a Thai festival and decided to learn this beautiful art. With the help of his wife, who happens to be from Thailand, Jean-Marc joined in 1998 a Fruit & Vegetable carving class at the “Wat Thai of Los Angeles”, (Thai temple in North Hollywood) under the teaching of Saowapa (Sophie) Albright and learned basics and advanced carving techniques while developing his own.

 

            Chef Jean-Marc still stops at the Temple regularly and works with Sophie when a function is held at the Temple and at various Thai festivals carving watermelons and many other pieces.

           

            He also travels frequently to Thailand to work with carvers and Chefs there improving his skills.

           

            During a visit in early 2004, Chef Jean-Marc got introduced to Soap Carving. Instantly hooked, he decided to go back there and spent four month with famous carver and author Damrongsak Nirun carving soaps many hours daily.

           

            While there, he also learned Glass painting and Banana leaf folding, where you create centerpieces and baskets out of banana leaves.

           

 

            His next project is to learn Candle Carving, another beautiful art from Thailand.

 

            Chef Jean-Marc currently works with Caterers, Hotels and Private parties carving centerpieces for their events, should it be Weddings, Birthdays, Luau, or any festive occasion.

           

            He also teaches Fruit & Vegetable Carving, Soap Carving and Glass painting, conducts seminars and workshops and displays his work at various Arts & Craft festivals around the State.