He may be a French-Swiss foodie, but Australian cuisine has made a big impression on MasterChef: Dessert Masters’ Amaury Guichon.
“Almost every morning, I start my day with avo on toast, which makes me feel particularly Aussie,” laughs the pastry chef and chocolatier.
Dessert Masters is back for a second season, with contestants including MasterChef guest cook Christy Tania and The Great Australian Bake Off runner-up Dan Pasquali. “Obviously, the bigger the reputation, the higher the stakes are,” says Amaury, 33. “But I think everybody is really a bit nervous and frightened to show what they’re capable of.”
Amaury is judging alongside former MasterChef host Melissa Leong. He says she welcomed him onto the first season “with open arms”. He adds, “I actually love my time here in Australia. It’s so different from my day-to-day job in America.”
As well as running his Pastry Academy in Las Vegas, Amaury is famous for making incredibly realistic sculptures out of chocolate. He has 16.5 million followers on Instagram and 26 million on TikTok.
“There’s a high pressure of keeping my followers entertained. I make a special mission to post something new weekly,” he says.
His sculptures have included a velociraptor, a giraffe, a kangaroo and a skateboard. The latter of which attracted the attention of legendary skater Tony Hawk.
“He said his daughter was a big fan and maybe wanted to pursue a career in pastry,” recalls Amaury. “I invited him to visit the school if he’s ever in Vegas and he took me up on the offer.”
Another of Amaury’s sculptures was a chocolate dumbbell made for Hollywood actor Dwayne “The Rock” Johnson. The chef tells, “His wife contacted me to do something for his birthday. So, it was more like a surprise to him.”
For Amaury, having such a high profile on social media means he’s lucky enough that he can do what he loves every day.
“When someone recognises me and tells me they watch my videos with their kids before going to bed as a little tradition, it’s just nice to feel that you bring people happiness with everything that you do,” he enthuses.
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