Vincent Pilon, USA

[Carymax Moderator]

Classes Taught
2009 - Chocolate Showpieces (with Anil Rohira)
2008 - Chocolate Confections

Vincent Pilon joined Mandalay Bay as executive pastry chef after many years of working in the premier confectionary kitchens of the world. Born in France, Pilon's passion for manipulating sugar into stunning creations has been with him since he was young. He credits his grandmother for inspiring his career in pastry. "When I was a child, my grandmother, known in our family as the "Queen of Sweets," baked in the kitchen while we all gathered around the counter fighting to be the first to lick the bowls clean," Pilon said.

Pilon began his formal culinary training at L'Ecole Jean Ferrandi, widely regarded as the leading pastry school in France. He developed a strong foundation in classical techniques, which serve as the anchor for his creative pursuits. Pilon then attended L'Ecole de Paris des Metiers de la Table where he expanded his scope into the versatile world of chocolate. A natural medium for an artist such as Pilon to explore, chocolate provided him with a canvas of creativity more malleable than sugar. This new medium allowed Pilon to create the chocolate structures that would earn him acclaim in the future.

After completing school, Pilon worked in various pastry and chocolate shops throughout France before embarking on a career in America. Pilon's first job was at Le Palais du Chocolate in Washington, D.C., a French pastry shop that specialized in cakes, petit fours and chocolates. His next position was chef chocolatier at Francois Payard's eponymous patisserie and bistro in New York City. The delicacy of Payard's sweets demanded a supreme attention to detail and a resolute calm while crafting.

In 1998, the challenge of working on a larger scale in a hotel kitchen brought Pilon to the burgeoning culinary scene of Las Vegas where he held positions of assistant pastry chef at Bellagio for five years and executive pastry chef at the Rio for three years.

Pilon accepted the position of executive pastry chef at Mandalay Bay Resort & Casino in January 2007. Pilon leads a team of 59 cooks and supervises production of more than 20,000 pastries, serving everything from banquets to room service. Pilon relishes the thrill of service, the opportunity to mentor young chefs and the exciting day-to-day life in Las Vegas.

In addition to his role at Mandalay Bay, Pilon's chocolate creations have provided him with significant recognition in national competitions. Architectural forms, hand-carved work and free-formed pieces all combine in Pilon's repertoire to create beautiful and innovative free-standing structures. He has received several medals for his work including the gold at the 2003 National Pastry Team Championship, the 2005 Food Network Chocolate Challenge and the 2006 Food Network Chocolate Runway. He also was named one of the "2007 Ten Best Pastry Chefs in America" by Pastry Art & Design. His most recent awards include the 2007 National Taste Award and the 2007 Chocolate Masters' Championship.

Chef Vincent Pilon's talent resonates throughout the culinary selections of Mandalay Bay. His creations are another extraordinary experience that awaits Las Vegas visitors.