Laurent Pillard

laurent pillardFleur and Burger Bar

Born in Loire Valley, France, Laurent Pillard discovered his love for cooking at the young age of 15, when he was offered an internship at The Plaza Athenee in 1981 and worked under Claude Barnier. After training at the Ecole Hoteliere Francois Billoux in Blois, he apprenticed at the Grand Hotel Du Lion D’Or in Romorantin under Chef Didier Clement. Barely 19, Pillard moved to Paris, where he worked for a couple years at Lucas Carton. He was soon contacted by previous Chef Didier Clement from Grand Hotel Du Lion D”Or where he stayed until his move to Roanne to work for Troigros.

Troigros was a turning point for his career and it’s where he met Joel Antunes, whom he worked with on several occasions throughout his culinary career. After a couple of years, Pillard took the dive and moved to Melbourne, Australia where he was appointed Sous Chef at Mietta’s. He then moved to London, where he reunited with Atunes to open Les Saveur. In 1996, Pillard returned to France where he served as Executive Chef at the Hotel du Rivage.

In July 2000, Pillard and Antunes ventured to Atlanta to run Ritz Carlton Buckhead. After four years, Pillard was introduced to Chef Hubert Keller. Pillard took a leap of faith and moved to Las Vegas to assist Hubert in opening Burger Bar at Mandalay Bay Resort.

In September of 2004, Fleur by Hubert Keller, also in Mandalay Bay, opened its doors and brought a new French cuisine experience to Las Vegas. As Executive Chef, Pillard’s talent shaped this new destination restaurant. In December 2011, Pillard was appointed Corporate Chef for Hubert Keller. Pillard continues to develop new recipes for Fleur by Hubert Keller in the four-diamond resort destination.

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