Jacques Savoie has had a long and distinguished career as a Pastry Chef. He was born and raised in Ottawa, Canada . He started his culinary education as an apprentice at the Algonquin College in Ottawa, and later studied chocolate work at the Quebec Hotel Institute and sugar work at Notter School in Las Vegas under the world master of blow and pull sugar.

During the seventeen years before starting his own pastry shop “Savoie's Fare”, Chef Savoie worked as Assistant Pastry Chef at the Westin Hotel, Ottawa, and, later, at the Four Seasons Hotel, Montreal. His obvious skill quickly led to his employment as the Executive Pastry Chef at The Ritz-Carlton Huntington Hotel, Pasadena. Three years later he held the same position at The Ritz-Carlton in Mauna Lani, Hawaii. Chef Jacques left the hotel business and accepted an executive position with Twin Palms in Pasadena, after 2 years, Jacques ventured out on his own and started “Savoie's Fare” in March of 1998.

Chef Savoie has won several competitions at culinary shows, the most recent being the Quady Essensia Dessert Pairing Competition in 1994, where he took third place.

When Chef Savoie is not up to his elbows in sugar and flour, he's wielding a hockey stick with the “Maroons”.