Patrice Caillot
World Pastry Champion 2004
Patrice Caillot is a pastry professional in every sense of the word. He is recognized worldwide for his talent and expert palate. Born and raised in Beaune, in the Burgundy region of France, Patrice began work as a pastry apprentice at the age of 14 and received his C.A.P. (Certificate of Professional Aptitude) in 1985. He sharpened his abilities and philosophy during many years of experience across the world.
Before setting his sights on America he trained with top pastry chefs and confectioners in France and Monaco, where he worked with Chef Jean Claude Canestrier M.O.F. (Meilleur de France) [currently Pastry Chef at the Paris Hotel in Las Vegas] at the Sporting Club. He then traveled to Sri Lanka, where he was hired to open AVVA, a crystallized fruit company.
Upon his arrival in the US in 1996, Patrice was offered and accepted the opening Executive Pastry Chef position in the new restaurant Osteria del Circo owned by the Macionni Family, in New York City.
In 1998, Patrice was named Executive Pastry Chef responsible for opening and running the pastry kitchen at both Le Cirque 2000 and Osteria del Circo at the Bellagio Hotel in Las Vegas, Nevada.
After his appointment in Las Vegas, Chef Caillot returned to New York to continue his work with the Maccionni Family at Le Cirque 2000 where he took over the reigns from his fellow Frenchman Jacques Torres, M.O.F. While in New York, he also worked as Executive Pastry Chef at Lespinasse Restaurant located in the St. Regis Hotel. Upon his departure, Patrice returned to Las Vegas and accepted the position of opening Executive Pastry Chef at the new Ritz Carlton in Lake Las Vegas, Nevada.
In 2000 at his competition debut, Patrice earned a Silver Medal, at the 2000 National Pastry Team Championship in Beaver Creek, Colorado. In 2001 he managed to maintain his position and in addition earned the Best Chocolate Showpiece award at the 2001 National Pastry Team Championship. Pastry Art & Design and Chocolatier Magazines also voted him one of the "Ten Best Pastry Chefs in America", in both 2001 & 2002.
That same year, he won the Gold Medal in an individual competition during the Beaver Creek International Culinary Classic and was featured in a seven-page spread in the fall issue of Art Culinaire Magazine.
Patrice's respectability as a leader in the industry can be seen by his appointment as the coach for the American Team in the upcoming World Champion Ice Cream Competition in Rimini, Italy, January 2008. His eye for detail and knowledge in the field of pastry arts have secured him a position as a judge on numerous other competitions, including the 2007 Johnson and Wales intercollegiate competition in Denver, CO., the 2005 and 2007 Amoretti National Pastry Team Championship, the Beaver Creek Culinary Festival in Beaver Creek, Colorado in June 2005 and one of the Food Network's cake decorating competitions in February of 2004
Patrice's work has been showcased using every media avenue. Following their win in 2004, he joined his teammates for a radio interview on a KNPR national broadcast. He has made appearances on local television stations as well as several national television specials including the Food Network's "Best of - Divine Desserts" with Mark Silverstein (2003), "Follow that Food" with Gordon Elliot, "Dining on the Strip" with Al Roker (2000) and the Discovery Channel's "Great Chefs" series (1999).
Magazines worldwide have written articles and shared his recipes in their issues. Writings on Patrice's pastry can be found both online and in print and have hit the pages of publications like New York Times, Better Homes and Gardens, Business Weekand countless trade magazines both here and abroad.
With a love for artistry and tradition, Patrice delivers satisfying, delicious desserts with a polished sense of style and exacting technique. His fabulous and fanciful creations are balanced and thoughtful- revealing his incredible creativity and skill that continue to delight and surprise.
Patrice currently resides in Las Vegas with his wife Regina and their sons Mason and Max.
Before setting his sights on America he trained with top pastry chefs and confectioners in France and Monaco, where he worked with Chef Jean Claude Canestrier M.O.F. (Meilleur de France) [currently Pastry Chef at the Paris Hotel in Las Vegas] at the Sporting Club. He then traveled to Sri Lanka, where he was hired to open AVVA, a crystallized fruit company.
Upon his arrival in the US in 1996, Patrice was offered and accepted the opening Executive Pastry Chef position in the new restaurant Osteria del Circo owned by the Macionni Family, in New York City.
In 1998, Patrice was named Executive Pastry Chef responsible for opening and running the pastry kitchen at both Le Cirque 2000 and Osteria del Circo at the Bellagio Hotel in Las Vegas, Nevada.
After his appointment in Las Vegas, Chef Caillot returned to New York to continue his work with the Maccionni Family at Le Cirque 2000 where he took over the reigns from his fellow Frenchman Jacques Torres, M.O.F. While in New York, he also worked as Executive Pastry Chef at Lespinasse Restaurant located in the St. Regis Hotel. Upon his departure, Patrice returned to Las Vegas and accepted the position of opening Executive Pastry Chef at the new Ritz Carlton in Lake Las Vegas, Nevada.
In 2000 at his competition debut, Patrice earned a Silver Medal, at the 2000 National Pastry Team Championship in Beaver Creek, Colorado. In 2001 he managed to maintain his position and in addition earned the Best Chocolate Showpiece award at the 2001 National Pastry Team Championship. Pastry Art & Design and Chocolatier Magazines also voted him one of the "Ten Best Pastry Chefs in America", in both 2001 & 2002.
That same year, he won the Gold Medal in an individual competition during the Beaver Creek International Culinary Classic and was featured in a seven-page spread in the fall issue of Art Culinaire Magazine.
Patrice's respectability as a leader in the industry can be seen by his appointment as the coach for the American Team in the upcoming World Champion Ice Cream Competition in Rimini, Italy, January 2008. His eye for detail and knowledge in the field of pastry arts have secured him a position as a judge on numerous other competitions, including the 2007 Johnson and Wales intercollegiate competition in Denver, CO., the 2005 and 2007 Amoretti National Pastry Team Championship, the Beaver Creek Culinary Festival in Beaver Creek, Colorado in June 2005 and one of the Food Network's cake decorating competitions in February of 2004
Patrice's work has been showcased using every media avenue. Following their win in 2004, he joined his teammates for a radio interview on a KNPR national broadcast. He has made appearances on local television stations as well as several national television specials including the Food Network's "Best of - Divine Desserts" with Mark Silverstein (2003), "Follow that Food" with Gordon Elliot, "Dining on the Strip" with Al Roker (2000) and the Discovery Channel's "Great Chefs" series (1999).
Magazines worldwide have written articles and shared his recipes in their issues. Writings on Patrice's pastry can be found both online and in print and have hit the pages of publications like New York Times, Better Homes and Gardens, Business Weekand countless trade magazines both here and abroad.
With a love for artistry and tradition, Patrice delivers satisfying, delicious desserts with a polished sense of style and exacting technique. His fabulous and fanciful creations are balanced and thoughtful- revealing his incredible creativity and skill that continue to delight and surprise.
Patrice currently resides in Las Vegas with his wife Regina and their sons Mason and Max.
