Patrice Caillot was born in the Burgundy region of France and began his pastry career at the age of 14. He earned his Certificate of Professional Aptitude (C.A.P) and apprenticed with Chef Jean Claude Canestrier, M.O.F. in France, Monte Carlo and Sri Lanka.
Shortly thereafter, he moved to the United States to be the opening executive chef of Sirio Maccioni’s Osteria del Circo in New York City. Then in 1998, he relocated to Las Vegas to become the executive pastry chef at both Sirio’s Le Cirque 2000 and Osteria del Circo, located in Steve Wynn’s Bellagio Hotel. It was at this time that Great Chefs Television was producing Great Chefs of America in Las Vegas, and Chef Caillot prepared a Tarte Citron with Passion Fruit Meringue (Great Chefs of America, episode #149).
He then went back to New York City to serve as Maccioni’s Le Cirque 2000, then Lespinasse Restaurant in the St Regis, before returning to Las Vegas to open the Ritz Carlton in Lake Las Vegas.
He has won many awards and, after 25 years of working in restaurants and hotels, he and his wife opened their own business in 2006 “Ice Dessert Boutique”, while at the same time teaching at the French Pastry School in Chicago.