You hunger for short rib braised by a three-star Michelin chef that lets your knife goes untouched. A cabernet selected by one of the world’s 186 Certified Master Sommeliers that changes what risotto means to you, and absinthe expertly prepared to follow today’s selection of scallops.
The credentials of our roster of culinary talent go beyond expert training and esteemed awards. Take a bite, and you’ll know.
Jean Philippe Patisserie Chocolates
Chef Claude Escamilla
Claude Escamilla grew up in Perpignan, France and began studying pastry arts at La Chambre des Metiers at the age of 14. He joined “Le Clos Des Lys”, a large-scale catering enterprise in 1995 and worked under Chef Jean-Philippe, to prepare the best French pastry. Claude pursued a pastry degree in the master’s program "Brevet de Maitrise" at "La Chambre de Métiers" in Perpignan and received his degree in 1998. In June of 1999, Claude became the Assistant Pastry Chef for the Bellagio and since then has been promoted to Executive Pastry Chef at ARIA Resort & Casino.