Vincent Pilon

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.

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.

Career - Executive Pastry Chef and master chocolatier — The Cosmopolitan of Las Vegas, Las Vegas - worked in pastry and chocolate shops — various pastry and chocolate shops throughout France - worked at Le Palais du Chocolat — Le Palais du Chocolat, Washington, D.C. - worked with Francois Payard Patisserie & Bistro — Payard Patisserie & Bistro, New York City - assistant pastry chef — Bellagio, Las Vegas - assistant Executive Pastry Chef — Rio, Las Vegas - Executive Pastry Chef — Mandalay Bay, Las Vegas Education: L’école Jean Ferrandi

Honors

Recognition for Vincent Pilon includes first place in U.S. Chocolate Masters and first place in Food Network Challenge “Chocolate Series.”

FAQ 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).