Chef Jeanne Lecourt is among France’s and New York’s most exceptional pastry chefs. She has been honored as the Meilleur Apprenti de France in 2018, an accolade awarded to the most outstanding young professionals in France for exceptional technical skill, precision, and dedication to their craft, considered one of the country’s most prestigious early-career distinctions in vocational training. As further testament to her talent, Chef Jeanne has experience working at Hotel Lutetia, Ritz Paris, and Saint James Paris, three highly distinguished establishments that are internationally recognized for their exceptional standards of culinary excellence and rigorous professional training environments. She has also worked at École Ducasse and Le Cordon Bleu, further underscoring her exacting training and high level of discipline and expertise in the kitchen. Such institutions only work with the best of the best professionals in the culinary arts, and Chef Lecourt’s resume clearly demonstrates that she belongs within the highest echelon of talent. In her role at Centurion, Chef Jeanne has left her mark through her meticulous attention to detail and her ability to inspire and lead others, earning the respect of both colleagues and diners. She is a true expert in French pâtisserie, and her time in North America has only deepened and refined that expertise.