Meet Our Team
Co-Founder and Pastry Chef
With over 25 years of experience, Jean-Yves is the creative force behind the recipes, aesthetic and production techniques used to create our premium, French-inspired desserts. After serving for several years as the Executive Pastry Chef at Harris' Restaurant in San Francisco, he founded Paris Delights which then merged with The Cheesecake Lady to form Galaxy Desserts. Prior to that, Jean-Yves managed production for Saralan, a cookie manufacturer in South San Francisco. Back in France, Jean-Yves worked as a manager for Brioche Dorée/Paris Croissant where he opened stores in London, Paris, Canada and New York. Jean-Yves began his career at age 14 as an apprentice at Geraults Bakery in Rennes, France. Jean-Yves’ creations have graced the covers of Neiman Marcus and other specialty catalogs as well as earned top honors in numerous food circles, most notably the National Association for the Specialty Food Trade (NASFT) Sofie Awards. His croissants have been featured twice on Oprah's Favorite Things (2002 and 2005) and on Oprah's Favorite Breakfast (2006). Jean-Yves is a member of the Research Chef's Association.
Paul LevitanCo-Founder, President and CEO
Paul has held the position of CEO since he co-founded Galaxy Desserts in 1998. In addition to overseeing the day-to-day operations of the company, he also leads Galaxy’s business development efforts focused on major customers. Paul got his start in the specialty baking business in 1991 by purchasing a small bakery, The Cheesecake Lady, with funds largely borrowed from business school classmates. Paul grew The Cheesecake Lady for over seven years and then merged it with Paris Delights to create Galaxy Desserts. Previously, Paul was a management consultant with Bain & Co. He graduated from Wesleyan University Phi Beta Kappa with a BA in Middle Eastern Studies, and he received his MBA from Stanford Graduate School of Business. He currently serves on one non-profit board and two advisory boards.