World Pastry Champion
Born in Burgundy, France, World Pastry Champion Chef Patrice Caillot began his pastry career at the age of 14 as an apprentice. He earned his Certificate of Professional Aptitude (C.A.P) and advanced his training with acclaimed pastry chef, Chef Jean Claude Canestrier, M.O.F., in France. Then he furthered his experience working in Monaco and Sri Lanka. Recognized for his many talents as a Pastry Chef and competitor, Chef Patrice has been the Executive Pastry Chef in world-renowned restaurants and hotels. The list includes the Osteria del Circo, Le Cirque 2000, and Lespinasse Restaurant in the St. Regis Hotel in New York City, as well as Le Cirque and Osteria del Circo at the Bellagio Hotel in Las Vegas, Nevada and the Ritz Carlton in Lake Las Vegas, Nevada. In addition to his impressive hospitality career, he was a Chef Instructor at The French Pastry School in Chicago, serving as an incredible mentor and resource to his students. In 2000 and 2001, he received a Silver Medal at the National Pastry Team Championships with honor for Best Chocolate Showpiece. In 2002, he received a Gold Medal in an individual competition at the Beaver Creek International Culinary Classic and became a World Pastry Champion in 2004. Finally, in 2016 he was inducted into the Académie Culinaire de France. The eminent Chef Patrice comes to The Butter Book, providing his expertise and world-class experience as our Pastry Chef Educator.