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!

Nicolas Blouin

Nicolas Blouin

Rosewood Mansion

Raised in Toulouse, France, Blouin began his pastry training when he was only 15 years old, working at a small bakery in his home town. He trained at the Pastry School of Muret and completed apprenticeships specializing in pastry and chocolate confections.

Blouin moved to America and worked at the Walt Disney World Swan and Dolphin resort hotel under two-time world champion pastry chef Laurent Branlard. Eager to expand his knowledge, Chef Blouin returned to Europe and worked at Michelin-starred restaurants in Switzerland and France.

In 2006, Chef Blouin returned to America to work at the Bellagio and Aria in Las Vegas under renowned chef Jean Philippe Maury.

With a passion for simple, strong and classic flavors, Chef Blouin move to the Rosewood Mansion on Turtle Creek in Dallas. Chef Blouin strives to create desserts that encourage diners to dive in and leave them feeling satisfied. His creations – featuring whimsical presentations and bold colors – may not be recognizable as something familiar at first sight, but they are instantly familiar at first taste.

Michael Craig

Pete Schmutte

St. Regis Atlanta

With more than 16 years of sweet and savory culinary experience, Chef Michael Craig brings a unique culinary perspective and experience to the role of Pastry Chef at The St. Regis Atlanta. He oversees the hotel’s pastry team and creation of all desserts for Astor Court and the extensive banquet operation.

Prior to joining The St. Regis, Chef Michael held positions at various Omni Hotels, and The Ritz-Carlton Hotel Company. Throughout his career he has had a passion for science, flavor, and art. When Chef Michael is not in the kitchen he loves spending time with his wife and son.

Chef Michael hails from Bloomington, Indiana. After starting his career as a line cook, Chef Michael took a position baking baguettes and fell in love with baking and the sweeter side of the kitchen. Shortly after, he attended Florida Culinary Institute in West Palm Beach, FL.

Pete Schmutte

Pete Schmutte

Cerulean

Getting his start filling a bake case in Bloomington, Indiana, Peter Schmutte soon realized that his path lay in the kitchen. After several years cutting his pastry teeth in some well regarded private club bake shops, Schmutte headed to Chicago’s French Pastry School, graduating in 2005. His next steps took him to the height of contemporary cuisine with pastry cook positions at Tru and NoMI. He then undertook a position with The Wolfgang Puck company, executing parties and helping train staff across the Midwest. After getting his fill of life on the road, Schmutte returned to his roots in time to head up the newly opened Cerulean in Indianapolis, where he’s looking to up the Midwest’s pastry game.