Simon BregardisChez Bon Bon
French-born Simon Bregardis is an accomplished pâtissier with a broad knowledge of gourmet desserts and over thirteen years’ experience in the industry.
A graduate from the Centre de Formation Des Apprentis, Bregardis studied patisserie, chocolaterie, confiserie, and galcerie in La Roche Sur Yon, France, before moving to Paris to bake at Fauchon, an international gourmet food company where he oversaw the entremets station, petit fours, and décor. In 2004, eager to expand his repertoire, improve his plated dessert technique, and gain exposure in a professional setting, Bregardis interned at the world famous restaurant L’Atelier de Joel Robuchon.
Following his internship, Bregardis briefly worked at Delicabar before becoming pastry chef at the extravagant Citrus Etoile in Paris, where he was responsible for creating a brand new menu. After six years there, Bregardis moved to Las Vegas, Nevada, to work as an Assistant Pastry Chef at the Bellagio Hotel and Resort. His banquet station met with overwhelming success and he was soon promoted to Assistant Executive Pastry Chef, granting him the opportunity to create new menus, design VIP events, and manage banquets for upwards of 2,500 guests.
Bregardis was named Chocolatier of the Year in 2012 by Cacao Barry and Chicago’s Chocolate Academy, was featured in a 2013 edition of So Good magazine, and was nominated as “Supervisor in the Spotlight” by the Bellagio Hotel and Resort. Now in his role as Executive Pastry Chef of Fontainebleau Miami Beach, Bregardis will dazzle locals and visitors alike with his decadent desserts and sweet confections. Beyond his work at Chez Bon Bon – the hotel’s coffee and pastry shop – Bregardi oversees the sweet side of all property special events and banquet operations as well as VIP amenities at the historic Miami Beach property.