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Jean Christophe Milon

Executive Pastry Chef

Hailing from La Rochelle, France, Jean Christophe Milon has over 35 years of professional baking experience. As a third generation pastry chef, food and baking in particular represents family to him. Before joining the Jay’s culinary team as the Executive Pastry Chef, Jean spent 10 years at Disney. Chef Christophe’s daily challenge isn’t just to produce visually-stunning pastries, as he is an expert in that; it is also to teach his staff the art of creating fine pastries. Chef Christophe is passionate about this educational process and works at passing on his world class pastry-making techniques while simultaneously implementing them. Chef Christophe loves working with fresh ingredients to create his pastries from scratch, and has spearheaded the bakery menu at our new café, Ellie’s Table.

Chef Christophe would like to thank his father for first teaching him the baking techniques that are so near and dear to his heart.

Little Known Facts:

Loves beautiful motorcycles

Aims to push limits with his baking rather than pursuing traditional methods

Enjoys his relaxing weekends

A Few of His Favorite Things:

Food: A nice baguette with a slice of brie and a glass of red wine

Music: Classic rock 'n' roll

Experience: Doing improvised culinary demonstrations at Disney

Jean Christophe Milon

2305 Clarke Avenue

East Palo Alto, CA 94303

1-951-***-****

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“I come from a family of bakers, I am the third generation, I started learning in France I was 16 years old, and here is my journey.”

Objective I am currently searching for an Executive Pastry Chef position in an environment that will allow me to express my skills and passion for creating pastries that are beautiful as well as delicious. I am an experience manager who enjoys working with a crew to produce high quality results with the general interest of the company in mind.

Skills Extensive certification in restaurant management and safety at Walt Disney University

• Member of Exclusive International Chef Organization

• Les Toques Blanches since 2002

• Creation of famous pastries featured in the Orange County newspaper

• Budgeting and cost analysis to the creation of new recipes

• Fluent in French

Education Professional Certification Culinary School of France 1978 – 1981

Chef’s

Apprentice

Service National

1982-1983

Served in a mechanized infantry battalion of the French Army Experience Vi Living Retirement Center, Stanford, CA 2019 – 2023

Pastry Chef

• Responsible for the whole bakery division. Created new pastries and new recipes for special dietary for elderly residents at the retirement center.

Whole Foods Market, CA

2016 – 2019

Pastry Chef

• Responsible for high volume cake production, breakfast pastries, French pastries and breads. Managed and trained a crew of ten employees for wholesale production.

Jay’s Catering, Garden Grove, CA

2013 – 2016

Executive Pastry Chef

• Successfully created and promoted two new patisserie Café Restaurants, developed recipes, and new menus to make those two restaurants selling savory and sweet items created by me. Created famous pastry named; Kouing Anam, featured in the Orange County Newspaper. Brought Jay’s Catering to their new level of success. San Francisco Fine Bakery, Redwood City, CA

2010 – 2013

Pastry Chef

• Responsible for the whole bakery, overseeing 30 employees. Created new pastries and new recipes. Brought the bakery business to the next level of quality, sales, infrastructure, food and safety. Disneyland Resort, Anaheim, CA

2000 – 2010

Manager/Pastry Chef/Instructor

• Managed two hotels bakeshops with a crew of 70 team members servicing a high-volume production facility for quality pastry items. Taught artistic sugar and baking classes. Led guest demonstrations on the creation of artistic sugar pieces, chocolate pieces and plated desserts. Catered The Disneyland Food and Wine Festival, numerous banquets and movie premiers. Also, appeared many times on food channel, cooking alongside of celebrities such as Emeril Lagasse and Club Cora. Plated desserts to the Governors of California, Arnold

Schwarzenegger and Jerry Brown in V.I.P Wing of Club Les Toques Blanche. Worked in partnership with the famous Pastry Chef, Jean Marc Viallet, led the design of menus form budgeting and cost analysis to the creation of new recipes. Responsible for overseeing and managing the entire production and team performance during multiple high-profile events. Responsible for various administrative tasks related to running the bakery restaurant and ensured the strict adherence to all food regulations.

Chocolate Mousse/Vivaldi’s Bakery, San Carlos, CA

1996 – 2000

Pastry Chef

• Responsible for production of pastries for delivery and catering such as; cakes, chocolate items, French pastries, wedding and special cakes, mousses, a large variety of other fine high quality and exquisitely decorated edibles. When the ownership of Chocolate Mousse transferred, it was renamed Vivaldi’s Bakery, this gave me the opportunity to mentor and teach new bakers and pastry chefs graduated from the San Francisco Culinary School.

The Pastry Chef Incorporated, Burlingame, CA

1994 – 1996

Executive Chef

• Production department; ensured quality of baked goods, responsible for budgeting and cost analysis, also consulted potential customers. Kitchen; produced a wide assortment of baked goods including artistically decorated specialty cakes, French pastries, French breads, croissants, and Danishes. Clientele ranged from hotels and restaurants to Airlines Companies.

Schubert’s Bakery, San Francisco, CA

1990 – 1994

Pastry Chef/Master Baker

• Responsible for baking French breads, German specialty breads, and a wide variety of fine pastries and cakes.

Jonathan International Bakery, Bay Area, CA

1988 – 1990

Pastry Chef

• Responsible for all bakery items, including sourdough breads, sweet French breads, cakes, Danishes, muffins, and puff pastries. Introduced new recipes and created many new items that were successfully sold. Supervised a crew of 20 employees, solved technical and fabrication problems.

Hotel Sofitel, Redwood Shores, CA

1987 – 1988

Pastry Chef

• Responsible for making French sweet and sourdough breads as well as cakes and all pastries for Hotel Sofitel restaurant. Created new items and altered various recipes to improve quality and presentation. Delice de France, San Carlos, CA

1983 – 1987

Pastry Chef

• Responsible for high volume cake production, breakfast pastries, French pastries and breads. Managed a crew of six employees for wholesale production.

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