Chef Philippe Rispoli is a native of France, where he has studied extensively, is highly respected, and well-traveled. Before coming to the United States, Philippe Rispoli worked at several Michelin-star restaurants throughout Lyon and Cannes, including Pierre Orsi and Paul Bocuse. Upon arriving in America, Chef Philippe Rispoli joined Daniel Boulud and went on to work for Michael Mina and Charlie Palmer. Chef Rispoli then returned to Daniel Boulud to open Daniel Boulud Brasserie at the Wynn Resort in Las Vegas Nevada, where he earned his first Michelin-star.

In the spring of 2010, Philippe opened PB Boulangerie Bistro, and it became an instant hit! There is a line, easily 30 deep, at the boulangerie every day. PB has a neighborhood feel, inviting guests with the aromas of freshly baked bread and classic dinner cuisine. In the bakery, the baker’s oven is open for viewing, and our baked goods are available alongside quality treats brought in from France. In the bistro, a full dinner menu and an extensive wine list is served, while guests can see the chefs at work in the kitchen. The bistro provides a 60 seat dining room, including the Chef’s Table and Bar, and additional seating on our outdoor patio. The PB Boulangerie Bistro experience is about enjoying delicious food in a welcoming, elegant, and modern atmosphere every day of the year.