If overseeing Wynn Las Vegas’ resort-wide pastry program sounds like an intense job for one man, it is. But Patrice Caillot is up for the challenge.
Born in Beaune in France’s Burgundy region, the recently appointed Caillot presides over all aspects of the Wynn pastry program, including menu creation and operations for in-room dining, guest room amenities and both the cake and chocolate rooms. He will also curate production for all casual restaurants and some fine-dining options within Wynn and Encore.
“Right now I’m still in the learning process,” Caillot says. “We have so many things to prepare for—the holidays, Thanksgiving, Christmas, Chinese New Year. We’re already working [on it]. It’s a huge challenge because [of] so many different outlets.”
Luckily, Caillot’s imaginative culinary sensibilities and years of expertise have taught him how to stay cool under pressure. The former executive pastry chef at Osteria del Circo and Le Cirque 2000 in New York City—and the Vegas version of Circo at Bellagio—also taught as an instructor at the French Pastry School in Chicago before returning to Las Vegas.
“It was good for me, because it was a different way to manage people,” Caillot says. “When you teach people, they come [for] six, seven hours a day to learn something. The expectation is not the same. You have to be patient.”
Things are different at Wynn, where the bar is set high for service and innovation. There, Caillot focuses on achieving what he calls the wow factor. “For the customer, they travel all over the world and they see so many different things from everywhere,” he says. “The expectation is really high. It’s definitely a challenge, but it’s a fun challenge.”