Known as one of the finest chocolate artists in the United States today, Vincent Pilon’s culinary journey began in Paris, where he was raised and started his training at L’école Jean Ferrandi, widely regarded as one of France’s premier pastry schools. He further honed his skills at L’école de Paris des Métiers de la Table, where he developed a deep passion and technical mastery for chocolate work.
Pilon’s journey took him across the Atlantic to the U.S., where he initially joined G. Joël Bellouet’s Le Palais du Chocolat in Washington, D.C. He later went on to join renowned pastry chef François Payard at Payard Patisserie & Bistro in New York City.
Today, Pilon is the Executive Pastry Chef at the Cosmopolitan of Las Vegas, where he has spent the last 10 years perfecting his craft. Known for his meticulous, detail-oriented approach, he has played a pivotal role in elevating the guest experience and enhancing the V.I.P. program at this luxury hotel. Throughout his career, Chef Pilon has remained deeply committed to pushing the boundaries of chocolate artistry, continuously refining his techniques and creating stunning, one-of-a-kind creations.
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