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. As Executive Pastry Chef, George develops and oversees the pastry program for the cafe, reinterpreting French classics with New York flair.
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.
Prior to her time at Daniel, George served as a chocolatier at one of Australia’s highly exclaimed chocolate companies as well as a sous chef for a private winery estate in Australia’s Southern Highlands.
George grew up in Sydney, Australia 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. Once she found her passion for baking, she spent time gaining industry experience which led to working in multiple three-hatted restaurants led by renowned Australian chefs.
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 French-Australian 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 (WorldSkills Competition). Additionally, she became an ambassador for Le Cordon Bleu and an Australian and TAFE VET apprentice.
Mary’s culinary philosophy is rooted in sourcing the finest ingredients and allowing their natural flavors to take the spotlight. She continues to draw inspiration from art and personal experiences in order to recreate flavors into visually striking and delectable creations.
