Mandalay Bay is proud to be the Las Vegas home to many of the world's best-known chefs. Thanks to their unique flavors and styles, we are able to offer a restaurant dining experience unlike anywhere else on Earth.
Susan Wolfla, our Executive Chef, brings a wide range of experience to the Mandalay Bay culinary team. She graduated with a BS in Cell & Development Biology from Purdue University and an AA in Culinary Arts from The Culinary Institute of America. After graduation from culinary school, she received a lead position at Chef Jean Banchet's Ciboulette in Atlanta. She went on to become Executive Chef of the 4-star Northern Italian Restaurant Benvenuti. Always up for an adventure, Chef Wolfla moved to the Bahamas and was Executive Sous Chef at the world-famous luxury resort Atlantis. She went on to executive positions at Little Dix Bay in the Virgin Islands and the Las Vegas Venetian Resort, and finally made her way to Mandalay Bay.
Vincent Pilon joined Mandalay Bay as Executive Pastry Chef after many years of working in the premier confectionary kitchens of the world. Born in France, Pilon's passion for manipulating sugar into stunning creations has been with him since he was young. He credits his grandmother for inspiring his career in pastry.
Formally trained at L'Ecole Jean Ferrandi in France, he developed a strong foundation in classical techniques that now serve as the anchor for his creative pursuits. Pilon has worked in pastry shops from Washington, D.C., to New York, and began working at Mandalay Bay Resort and Casino in January 2007. Pilon leads a team of 59 cooks and supervises production of more than 20,000 pastries. He relishes the thrill of service, the opportunity to mentor young chefs and the exciting day-to-day life in Las Vegas.
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