World Finals: Participants

USA Pilon, Vincent - Las Vegas, USA

Degrees/diplomas attained
  • 2 Year pastry intership at the "Ecole Jean Ferrandi"
  • 1 Year intership in chocolate work at the "Ecole de Paris des Metiers de la Table"
Professional experience
  • Now: Executive pastry chef at the Mandalay Bay Resort and Casino in Las Vegas, Nev.
  • Several Paris etablishments including L'Otarie Gourmande Jadis et Gourmande and Patisserie Renaud
  • Le Palais du Chocolat in Washington D.C.
  • The François Payard Patisserie and Bistro, New York City
  • Bellagio Hotel and Casino in Las Vegas
Awards and competitions
  • 2007:  Chef Pilon was selected one of Pastry Art  and Design's Ten Best Pastry Chefs in America
  • 2006:  Gold medal Food Network Chocolate Runway
  • 2005:  Gold Medal  at the Food Network Chocolate Challenge
  • 2004:  Silver Medal at the Food Network Chocolate Challenge
  • 2003:  National Pastry Team Championship
Chef Pilon prefers to work with chocolate, with an emphasis on hand-carving and creating free-from pieces.
He works toward balance and fitness. He continues to enjoy skydiving after  a stint as a paratrooper in the French military. Physical fitness is an integral part of his daily life including activities such as kickboxing, running, tennis, golf and other sports.
"Having been brought up in Europe, brings a different perspective to life and living. I strive to be happy in my personal life as well as my professional life; with balance between the two. Family and friends will allways be important to my happiness and ongoing succes."