At the young age of 16 Philippe Angibeau began his culinary career working at his grandfather's bakery in La Turbie, France. Before making his way to Las Vegas, he worked at the Hotel De Paris and The Beach Hotel in Monaco. Chef Angibeau continued his journey as a Pastry Sous Chef at the Rio All-Suite Hotel and Casino before opening Daniel Boulud Brasserie at Wynn Las Vegas as Assistant Pastry Chef. His voyage continued when he found himself opening Joël Robuchon and L'Atelier de Joël Robuchon at MGM Grand as Assistant Pastry Chef.
He made his new home at Bellagio when he accepted a position as Executive Pastry Chef of Le Cirque and Circo for the gourmet-purveying Maccioni family. Chef Angibeau currently is the creative force behind Circo and Le Cirque and owns the dual responsibility of incorporating an Italian connection for the pastries created in the Maccioni family restaurants.
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