LAS VEGAS — (September 26, 2016) — Wynn Las Vegas has appointed Patrice Caillot as the executive pastry chef of Wynn and Encore, where he will preside over all aspects of the resort’s pastry program. In this role, Caillot will oversee menu creation and pastry operations for in-room dining, guest room amenities, the cake room and chocolate room and curate production for all casual restaurants, as well as a selection of fine dining outlets within Wynn and Encore.
A native of Beaune, in the Burgundy region of France, Caillot has built a remarkable pastry pedigree that began at the age of 14. Following receipt of the Certificate of Professional Aptitude (C.A.P.), he trained and worked with top pastry chefs and confectioners all over France, eventually leading to a position alongside Chef Jean Claude Canestrier in Monaco. Shortly after, Caillot moved to the United States to assume the role of opening executive pastry chef at Sirio Maccioni’s Osteria del Circo in New York. In 1998, he relocated to Las Vegas to oversee the pastry programs at Sirio’s Le Cirque 2000 and Osteria del Circo within Bellagio Las Vegas.
“I am thrilled to return to a Steve Wynn establishment and bring my expertise and vision to such an innovative culinary program that prides itself on quality and service,” said Caillot. “I look forward to working with the team to take our creativity to the next level and create memorable dining experiences for our guests, delivering the perfect finish to each meal.”
Prior to joining Wynn Las Vegas, the award-winning chef honed his craft in the kitchens of New York’s Le Cirque 2000 and Lespinasse Restaurant, as well as The Ritz-Carlton in Lake Las Vegas. Throughout his career, Caillot led teams in winning a gold medal in both the World Pastry Team Championship and National Pastry Team Championship, while aiding as a judge in multiple pastry competitions both in the states and abroad. Most recently, Caillot was an instructor at The French Pastry School in Chicago.