Pastry chef
Vincent Pilon
- Discipline
- Pastry chef
Portrait of Vincent Pilon
i. Biography
Coming Up
Training at L’école Jean Ferrandi gave Vincent Pilon the technical base he later carried into pastry and chocolate shops throughout France. From there, the work moved to Le Palais du Chocolat in Washington, D.C, then to New York City, where working with Francois Payard Patisserie & Bistro kept the focus on chocolate work and disciplined execution. Las Vegas followed, with stops as assistant pastry chef at Bellagio, assistant Executive Pastry Chef at Rio, and Executive Pastry Chef at Mandalay Bay.
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Where They Are Now
At The Cosmopolitan of Las Vegas, Vincent Pilon works as Executive Pastry Chef, a role that keeps pastry and chocolate artistry paired in one kitchen. That combination has been present in his career from the start and remains the center of the work now.
Honors
Recognition for Vincent Pilon includes first place in U.S. Chocolate Masters and first place in Food Network Challenge “Chocolate Series.”
FAQ
Asked of Vincent
What is Vincent Pilon's current role?
As of 2026, Vincent Pilon is Executive Pastry Chef.
Where did Vincent Pilon train or study?
Vincent Pilon trained at L’école Jean Ferrandi.
What recognition has Vincent Pilon received?
U.S. Chocolate Masters first place (2007).
Explore
The Sunday email
Read about chefs like Vincent Pilon in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.