Philippe Soulat - Executive Pastry Chef
Executive Pastry Chef,Philippe Soulat was born in Saint Germain en Laye near Paris in 1957 and did his first pastry apprenticeship in 1974. Just two years later he graduated from Jean Ferrandi Pastry School and went on to work in Paris,France shortly thereafter.
There he worked at the Hotel Ritz and specialized in Fauchon Patisserie and Catering until coming to live and work in Alexandria, VA in 1985 at the Morrison House Hotel.
Just three years later, he moved to New Jersey in 1988 to open a chocolate shop with a close friend. He then resided in New Jersey for the next 15 years, during which he became the proud father of his three children:Christelle, Eric, and Madelyn.
Following his work in chocolate creations, Philippe was hired as the Executive Pastry Chef at Caesar’s Atlantic City and later, Adam’s Mark Hotel in Philadelphia,PA.
It was at this time that he found the gaming industry to be very intriguing and later moved to the Foxwoods Hotel Casino in Connecticut as the Executive Pastry Chef where he spent over five years perfecting his skills.
In June of 2009, Philippe joined the culinary team at Hollywood Casino at Charles Town Races where he serves as the Executive Pastry Chef.Philippe states that his best advice for anyone looking to work in his field is to “always strive to keep learning and be ready to work hard!” Philippe still remembers preparing his first pastry creation:Pastry Cream and Pate a Choux and tells guest that his favorite item to use in his “sweet treats” is an apple.