Since 2017, Executive Pastry Chef Jean-Philippe Maury has partnered with the MSC cruise line, establishing stores on MSC Meraviglia, Bellissima, Grandiosa, Virtuosa, Europa, Euribia, and now the newest ship, MSC World America.

Photo of MSC World America. Photo Jill Weinlein

Each Jean Philippe Chocolat & Café features an open kitchen, allowing guests to watch chocolatiers create masterpieces. On the MSC World America, in the center of the shop there is a chocolate Statue of Liberty in a celebratory breakdancing pose.

Jean Philippe Gelato & Crepe. Photo Jill Weinlein

Jean Philippe Gelato & Crepe, located on the promenade, offers a delightful selection of Italian ice cream and sweet crepes. The cones for the artisanal gelato in a spectrum of flavors are dipped in luscious chocolate to heighten one’s gelato experience.  The crepes are thin, delectable and offer a sweet symphony of flavors at sea. 

Jean Philippe Chocolat, Gelato and Crepes. Photo by Jill Weinlein

Raised in the South of France, Perpignan, Chef  Jean-Philippe Maury discovered his passion for pastry at a young age. In 1997, after attending school and training with other pastry chefs, Jean-Philippe won various competitions, including the title “Meilleur Ouvrier de France” – Best Pastry Chef in France. This award brought the talented chef international recognition and lead him to Las Vegas.

Jean-Philippe Chocolat. Photo by Jill Weinlein

On the MSC World America, Jean-Philippe, a chocolate breakdancing Statue of Liberty welcomes guests exploring the store. Years ago, when Jean-Philippe became the executive pastry chef for the AAA Five Diamond Bellagio in Las Vegas, he oversaw the dessert production for 17 gourmet restaurants and managed a team of 70 employees. Together they produced nearly 15,000 pastries daily.

Jean-Philippe Chocolat. Photo Jill Weinlein

This creative chef continued to rise winning gold awards at competitions. At the 2002 World Pastry Team Championship, he contributed to Team USA’s Gold Medal win with a chocolate circus-themed centerpiece. In 2004, as the team coach, Maury achieved another gold for Team USA, securing a double world title. He appeared on The Discovery Channel, E!, and CBS’s “The Early Show.” In January 2005, this winning chef opened Jean-Philippe Patisserie in the Bellagio Hotel and quickly gained fame for his world’s largest Chocolate Fountain. Then in 2009, he became the executive pastry chef at ARIA Resort & Casino, opening his second French pâtisserie and designing a state-of-the-art kitchen for single-site production. His chocolates were featured on 3rd Hour of TODAY during the ship’s inaugural cruise in April, 2025.

Jean-Philippe Chocolat and Café. Photo Jill Weinlein

Now on MSC Cruises, passengers can embark on award-winning sweets on their delectable journey across the sea. The café has seatings next to the porthole windows for guests to sit and socialize while enjoying the sweet symphony of flavors. Jean-Philippe brings the essence of deliciousness with homemade chocolates, gelato and crêpes, elevating your onboard experience to new heights.

The MSC World America sails to the Caribbean on 7-Nights Eastern and Western cruises from the port of Miami, FL. Sail to Honduras, Mexico, Jamaica, Cayman Islands and MSC’s Ocean Cay Marine Reserve in the Bahamas.