Joins the Indiana Live! Casino as executive pastry chef


As it nears its transformation from a temporary venue to the area’s top destination for exciting gaming, fine dining and vibrant night life, Indiana Live! Casino announces that Michael Volpe has been named executive pastry chef.  

Volpe has extensive experience as a pastry chef, most recently at the Borgata Hotel Casino and Spa in Atlantic City, N.J., where he oversaw seasonal menu development and pastry production for 13 food outlets including room service, fine dining, casual dining, buffets and banquets that served up to 2,000 people.  

Prior to that, he worked for world-renowned pastry shop Payard Patisserie and Bistro in New York City; as a pastry cook at a 200 year-old shop in Innsbruck, Austria; and as a pastry chef on the Clipper Cruise Line. His extensive showpiece work includes chocolate, sugar and bread displays for special events.  

“We’re ecstatic to have Michael oversee our menu offerings and pastry production operation at Indiana Live! Casino,” said Mark Hemmerle, general manager at Indiana Live! Casino, which opens to the public at 6:30 p.m. Friday. “His superior training, proven talents and vision for our future will ensure that our guests will enjoy high quality, variety and unmatched pastry selections.”  

Volpe will oversee the casino’s entire pastry operation, which includes determining menu items and producing pastries inside Maker’s Mark Bourbon House & Lounge, which will have its own stand-alone pastry shop where fresh-baked breads, rolls and desserts will be prepared, and at Live! Market, a first-of-its-kind in the U.S. market-style restaurant that will feature free-standing food stations reminiscent of a Mediterranean marketplace.  

Last year, Volpe earned a Certified Executive Pastry Chef (CEPC) designation from the American Culinary Federation. He also holds certifications in nutrition and supervision.  

He recently won a gold medal in the Chocolate Centerpiece category and a silver medal in the Special Occasion Cake category at the 140th Salon of Culinary Art in New York City; a third-place award in the Cacao Noel Pastry Exhibition in Philadelphia; and a finalist designation at the 18th annual U.S. Pastry Competition in New York City.  

Volpe earned his degree in culinary arts and a certificate in baking and pastry arts from the Culinary Institute of America in New York City in 1995.