Chef Sylvain Bortolini is currently the executive pastry chef at the Bellagio Las Vegas, overseeing the pastry, dessert and chocolate creations for 19 gourmet and casual dining restaurants, room service and catering operations.

Originally from Nice in France, Sylvain is a French man living and working in the US. Sylvain Bortolini studied at the Association Ouvriéres Des Compagnons Du Tour De France in Bordeaux, France. Prior to joining the Bellagio resort, Bortolini worked as a pastry chef at the Fontainebleau Miami Beach resort in Florida and the InterContinental Presidente hotel in Mexico City. In 2007, he won the Mexican Pastry Championship for his sugar work and chocolate sculpture.

Bortolini has also served as pastry chef for two star Michelin-rated restaurants and gourmet chocolate shops in France.

In 2007, he won the Mexican Pastry Championship for his sugar work and chocolate sculpture.Bortolini has also served as pastry chef for two star Michelin-rated restaurants and gourmet chocolate shops in France.