From a small town seafood-centric town in Brittany—and from a family of butchers—chef Vincent Pouessel was naturally educated on the importance of fresh, quality food. At Lycée Hotelier Notre Dame in St Méen le Grand, he earned certificates in both Cuisine de Collectivitées and Restaurant Cuisine. He began his culinary career as a cook at La Mere Pourcel before working in both Bordeaux and Paris, where he was honored to be named Executive Sous Chef de Cuisine at Le Jules Verne, a Michelin-starred restaurant inside the Eiffel Tower.

Chef Pouessel’s experience at the world-famous Tower foreshadowed the grandeur of Las Vegas, where he began as Sous Chef de Cuisine at The Mansion at MGM Grand. There he continued to hone his skills until he transitioned to Aureole in Mandalay Bay where is now the Executive Chef.