Richard Hoffmann IN at Border Grill

Border Grill at Mandalay Bay brings on Richard Hoffmann as executive chef. The former executive sous chef for Mandalay Bay and Delano Las Vegas. The Hungarian-grown chef worked in Italy, Spain, Germany, Hungary and more.

Hoffmann graduated from Gundel Karoly Culinary and Hospitality Institute in Budapest. After landing in America, Hoffmann spent time at Ginos Trattoria in Thousand Oaks, California, opened Wayne Gretzky's Chapter 8 Steak House in Agoura Hills, California, as the executive sous chef.

Wynn Las Vegas just appointed Patrice Caillot as the executive pastry chef of Wynn and Encore, where he will preside over the resort’s pastry program. In this role, Caillot will oversee menu creation and pastry operations for in-room dining, guest room amenities, the cake room and chocolate room and curate production for all casual restaurants, as well as a selection of fine dining outlets within Wynn and Encore.

The native of Beaune, in the Burgundy region of France, Caillot worked for chef Jean Claude Canestrier in Monaco, and then moved to the United States to open Osteria del Circo as the executive pastry chef in New York. In 1998, he relocated to Las Vegas to oversee the pastry programs at Le Cirque and Osteria del Circo at the Bellagio.

He also worked at Lespinasse Restaurant, as well as The Ritz-Carlton at Lake Las Vegas.

He also led teams in winning a gold medal in both the World Pastry Team Championship and National Pastry Team Championship. Most recently, Caillot was an instructor at The French Pastry School in Chicago.