About Us
Jean-Marie Lacroix, Chef-Partner
Philadelphia's acclaimed James Beard award-winning Chef Jean-Marie Lacroix is busy. After two decades as the executive chef of Four Seasons, then Lacroix at The Rittenhouse Hotel, he is now wearing the top toque for GuestCounts Hospitality's Brúlée Catering.
As Chef-Partner of Brúlée Catering, Lacroix develops impressive menus for high tier events and oversees all aspects of food and beverage, while elevating service standards and continually training the culinary staff. Chef Lacroix works closely with his team of talented chefs to craft exquisite and inventive cuisine that guests will recall fondly for years.
In addition to putting his signature touch on Brúlée's menus, Chef Lacroix makes personal appearances at many prestigious events in the metropolitan Philadelphia region, preparing food and interacting with guests.
Chef Lacroix is known for his rare talent in the kitchen as one of Philadelphia's premier chefs. He received his formal training at Thonon-les-Bains Culinary Academy in his native France. His career took him to Switzerland, England, Scotland and Canada before putting his indelible stamp on Philadelphia's culinary scene. Following a tenure at The Four Seasons spanning two decades, he became executive chef at his eponymous restaurant, Lacroix, at The Rittenhouse Hotel, where he earned a near-impossible "Four Bells: Superior" review from The Philadelphia Inquirer. Lacroix was also named "Best New Restaurant" by Esquire magazine in 2003 and "Best Chef, Mid-Atlantic 2001" by the prestigious James Beard Foundation. After consulting for GuestCounts Hospiality's catering division for two years, Chef Lacroix joined the company as Chef-Partner in 2010 and worked diligently to merge all operational facets of the brands formerly known as Max & Me Catering and Culinary Concepts to launch Brúlée Catering by Chef Jean-Marie Lacroix in 2011.