Vincent Attali

Vincent Attali

Joël Robuchon & L’Atelier de Joël Robuchon at MGM Grand, Las Vegas

As a French-American raised in New York City, a second-generation pâtissier with a background in design, Vincent never intended to pursue pastry full time after his graduate studies. Yet the passion built up slowly over the past decade, starting at Fauchon, then Mondrian Pâtisserie, moving on to Financier Pâtisserie (Eric Bedoucha) and lastly Payard Pâtisserie (Francois Payard). Having worked at the top pastry shops in the city, Vincent landed an opportunity to work at Restaurant Daniel (3 Michelin) under Dominique Ansel. Following this formative experience, he worked for Richard Leach at Park Ave Seasons and THC. Working with more American flavors, techniques and even mixology, together they assisted in opening a restaurant where the pastry department assumed all details of the cocktail department.

Las Vegas then beckoned with an opportunity to work a few years as pastry chef at the Wynn Resorts (Forbes 5 Star) under Pierre Gatel. Now, for the past two years working at Restaurant Joël Robuchon (3 Michelin) as Assistant Executive Pastry Chef, creating exquisite desserts under Salvatore Martone. Desserts where form follows function, admittedly with a touch of whimsy, childhood nostalgia and flavor!

Posted in 2015 Competitors.

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