Jackie Mai
Don's Prime at Fontainebleau Las Vegas | Las Vegas, NV
April 2026
Jackie Mai was inspired to switch careers when she began spending much of her time at the Japanese pâtisserie, Suzuya, next to the pharmacy where she worked. She began training at Suzuya as a pastry cook, starting her days at four in the morning before heading to her shift as a pharmacy technician. Eventually, Mai traded her biology degree at the University of Nevada, Las Vegas for culinary school at Le Cordon Bleu.
After graduation, Mai worked as a pastry cook at the SW Steakhouse at Wynn, getting her sea legs working in a high-volume kitchen. After four years, she looked to expand her pastry skills and spent a year applying for a spot at L’Atelier de Joël Robuchon. After a 10-hour stage, Mai earned a spot on the team and worked there until the pandemic, learning classical French pastry methods in a brigade setting. At Guy Savoy, Pastry Chef Joie Griego taught her recipe development, flavor combinations, and the importance of thinking for yourself. In August 2022, Mai joined Aria as an assistant pastry chef and oversaw the gelato and pastry program at their pâtisserie.
In May 2025, she joined the Fontainebleau Las Vegas team at Don’s Prime to lead her own pastry menu as head pastry chef, where she takes steakhouse classics like baked Alaska and finesses them with modern sensibilities. Now, Mai passes down her wealth of knowledge to her cooks with a hands-on, all questions welcome approach.
