EXECUTIVE PASTRY CHEF
The Cosmopolitan of Las Vegas
With more than 20 years of experience in some of the most prominent confectionary kitchens in the world, Executive Pastry Chef for The Cosmopolitan of Las Vegas and Master Chocolatier Vincent Pilon, has carved his niche in the United States pastry scene.
Pilon began his formal culinary training at L’école Jean Ferrandi, widely regarded as the leading pastry school in France. Here he developed a strong foundation in classic technique, which has forever served as the anchor for his creative pursuits. Pilon then attended L’école de Paris des Métiers de la Table where he expanded his scope into the versatile world of chocolate. After completing his training, Pilon worked in various pastry and chocolate shops throughout France before embarking on a career in the U.S. Continue reading