Chef Jean-Marc Guillot was born in Annecy in the French department of Haute-Savoie and has known lots of success throughout his entire career. He worked as executive pastry chef in various prestigious Michelin-starred restaurants, lead by culinary master chefs such as Marc Veyrat and Georges Blanc.
In 1993, Chef Guillot was crowned World Pastry Champion and in 1997 he was proclaimed MOF Ice Cream (Meilleur Ouvrier de France). Some time later, Chef Alain Ducasse and Chef Yves Thuries invited Chef Guillot to take up the position of Technical and Educational Director at the Ecole Nationale Supérieure de la Pâtisserie in France.
After that, Chef Guillot followed his long-time dream of living in Canada, where he opened up Essence-Maître Glacier, his own ice cream and sorbet lab in Montreal.