Executive Pastry Chef Franck Sauvat

Chef Franck Sauvat was born in the South of France and as a child he loved to bake; and it made it convenient that his parents owned a bakery, where he started working at the young age of thirteen, under the direction of his brother.

At the age of 18, Chef Franck graduated from the Culinary School Pastry & Art.  And, in 1994, worked as an Assistant Chef Confectioner where he learned to make sugared almonds, sugar coated pills and candies.

In 1995 he worked at Villa Restaurant Traiteur under the direction of Mr. Jean Philippe Maury; and personally assisted Mr. Jean Philippe Maury for the Meilleurs Ouvrier de France (MOF) a unique and prestigious award in France.

Chef Franck has won a number of awards and prizes including the 1997 first prize for the Sugar Show Piece by Rotary Int’l in France.  In 1998 he won first prize for Sugar Show Piece Senior Division at the Art Festival.

In 1998 Chef Franck obtained the Pastry Master Degree.  In 1999, he arrived in Las Vegas and started to work as an Assistant pastry chef under Mr. Jean Philippe Maury (MOF) at the Bellagio Hotel.

In 2005 he worked as Assistant Executive Pastry Chef, under Chef Eugene Ess.

Chef Franck started at the Rio in 2007 as the Assistant Executive Pastry Chef under Chef Randy Sebastian.  In 2009 he became the Executive Pastry Chef at the Rio Hotel and Casino 

Chef Franck lent his talents to teaching others and became an instructor at the College of Southern Nevada from 2010-2014.