Mandarin's New Pastry Chef, A Hell's Kitchen Move; More

Welcome to F&B Shuffles, a round-up of changes in the food and beverage industry here in Las Vegas. Have a new chef, sommelier, mixologist, general manager or other prime position? Shoot us the details here.

MANDARIN ORIENTAL — Philippe Angibeau joins the resort as executive pastry chef, handling the dessert menus for MOzen Bistro, the tea lounge, pool café and in-room dining. He was the executive pastry chef at Le Cirque and Circo at the Bellagio. He opened Daniel Boulud Brasserie at Wynn Las Vegas as assistant pastry chef and later opened Joël Robuchon and L'Atelier de Joël Robuchon at MGM Grand as assistant pastry chef. [EaterWire]

MIRAGE — Michael Kaplan, the assistant general manager at Tom Colicchio's Heritage Steak, moves up to director of food and beverage administration for the Mirage. [Facebook]

WYNN LAS VEGAS — Chris Hopkins, the property mixologist at Cosmopolitan of Las Vegas, takes over the drink programming at Wynn Las Vegas. [Facebook]

PARIS LAS VEGAS — Jon Scallion, a contestant on season 11 of Hell's Kitchen, now works at Gordon Ramsay Steak. [EaterWire]

MGM GRAND — Mark Hefter returns to Las Vegas as the sommelier of Crush, coming to the resort this month. Most recently he was the wine director at Montage Beverly Hills. He was the sommelier of Le Cirque and Circo at the Bellagio for eight years. Fabian Forlini will be the general manager. He was the general manager of Circo for nine years. [Eater Tipline]
Philippe Angibeau [Photo: MGM Resorts]