Best Magazine Of Haute Pâtissere

Simon Brégardis

Executive Pastry Chef at the Bellagio Hotel in Las Vegas, he works on a French line with the freedom that gives cultural diversity of the United States.

After training five years in Paris with Christophe Adam and as head pastry chef at the restaurant Citrus Etoile, Simon Brégardis opted to travel to the United States to find a type of consumer that is very open to experimenting with new proposals. In the Bellagio Hotel in Las Vegas opts for a very nicely presented patisserie that is, above all, delicious.

Bio Highlights

2012 – Chocolatier of the Year in the USA

“There are so many different cultures in the United States, so you can allow yourself to go in a direction that you wouldn’t dare to go anywhere else”
so good.. magazine #9

Featured in so good #9

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