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Published on : Tuesday, November 12, 2013
Chef Angibeau brings his deep passion and strong creative drive to the dessert menus for MOzen Bistro, Tea Lounge, Pool Café, In-room Dining as well as create elaborate treats for special events and delight couples with customized wedding cakes.
“We are excited Philippe will lead our pastry team,” said Clifford Atkinson, General Manager of Mandarin Oriental, Las Vegas. “His ability to create sweets with an emphasis on flavor, texture and detail will lead the pastry team to new heights.” Most recently, Philippe Angibeau was Executive Pastry Chef at Le Cirque and Circo in Bellagio Resort & Casino.
Chef Angibeau began his culinary career at the age of 16, working at his grandfather’s bakery in La Turbie, France. Before making his way to Las Vegas, he worked at the Hotel De Paris and The Beach Hotel in Monaco. Chef Angibeau continued his journey as a Pastry Sous Chef at the Rio All-Suite Hotel and Casino before opening Daniel Boulud Brasserie at Wynn Las Vegas as Assistant Pastry Chef. Later, he opened Joël Robuchon and L’Atelier de
Joël Robuchon at MGM Grand as Assistant Pastry Chef.
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