Mary George is the Executive Pastry Chef at Le Cafe Louis Vuitton in NYC, the brand’s first culinary experience in the United States launched in partnership with STARR Restaurants.
Prior to joining Le Cafe in November 2024, George was the Executive Pastry Sous Chef at Daniel, Daniel Boulud’s two star Michelin restaurant on New York City’s Upper East Side. While at Daniel, George led the pastry team across daily production, service and special events, and produced the restaurant's chocolate and sugar showpieces. She also led the daily production of the pastry program for Tiffany and Co Blue Box Café.
Prior to her time at Daniel, George served as a chocolatier at Adora Handmade Chocolates as well as a sous chef for a private winery estate in Australia’s Southern Highlands. During her earlier years in the pastry industry George worked under the mentorship of Australian chefs, Vincent Gadan, Guillaume Brahimi, Peter Gilmore and Adriano Zumbo. George grew up in Sydney, New South Wales and was introduced to her love of baking at the age of 13 when she became interested in both pastry and abstract art. She combined these two passions, along with inspiration from culinary magazines and television programs, and began reinterpreting art into pastry creations.
George attended culinary school at the esteemed Le Cordon Bleu and soon after, competed in the WorldSkills International Competition. Following mentorships with Andre Sandison and FrenchAustralian MOF Patissier Herve Poutin, George continued competing and was ranked as the #1 Pastry Chef in Australia and Top 10 Internationally in Patisserie and Confectionary through the WorldSkills Competition. Through this experience, George trained in Michelin starred restaurants in the South of France, as well as Global pastry competitions in Asia.
Mary’s culinary philosophy is rooted in sourcing the finest ingredients and seasonal produce and allowing their natural flavors to take the spotlight. She continues to draw inspiration from art and personal childhood experiences in order to recreate flavors into visually striking and delectable creations. She approaches each dessert by selecting a hero element and exploring it through multiple technical expressions layering texture, temperature, and structure to reveal its full character. Through disciplined technique and artistic restraint, she allows each ingredient to speak with clarity and intention.
Passionate about mentorship, George is committed to cultivating the next generation of pastry professionals. She believes in fostering technical excellence, curiosity, and respect for craft, building not only refined desserts, but enduring passion for the industry.
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