As Pastry Chef at Bouchon in Las Vegas, Scott Wheatfill is responsible for the daily supervision of its bakery operations. He previously held the position for three years before joining the opening team at Bouchon in Beverly Hills as Pastry Chef. He has spearheaded the development of specialty pastry items for both the restaurant and bakery in addition to overseeing daily production and plating.
Scott is a graduate of the prestigious Cordon Bleu College of Culinary Arts in Las Vegas, NV and also attended Utah Valley University in Orem, UT. Before working under Chef Keller, he honed his culinary skills in various kitchens throughout Las Vegas, Utah and Orange County, CA.
Scott regularly contributes his time and actively supports noteworthy events such as Share Our Strength’s Taste of the Nation, Bon Appetit’s No Kid Hungry, and the March of Dimes’ Epicurean Affair.