R-JENERATION: Andre Rochat turns lifelong passion for cooking into career as Las Vegas celebrity chef

Thailand is spectacular," chef Andre Rochat says as he stares past the Saturday morning crowd at Bon Jour Cafe. "The culture. The countryside. The food. The people. The women. Everything is so beautiful. I was there for four weeks, and as much as I love Las Vegas, I was sad to leave."

As Rochat reminisces about his trip to Thailand, his friends enjoy a classic French breakfast: croque monsieur. The delicious smells of baked pastries, vanilla, butter and coffee waft from the small bakery, colliding with the obtrusive scents of gasoline and cigarettes, immediately transporting patrons to the streets of Paris.

Rochat is a quiet man full of surprising contradictions.

His French roots, European customs, American experiences and frequent jaunts to the Far East reinforce the many dimensions of his already complex personality.

Enjoying a strong espresso with an almond pastry, Rochat questions a reporter.

"How old are you, 15?" he asks. "I left home when I was your age. I knew even then that I wanted to be a chef. My friends were playing soccer and I was working for a Michelin two-star restaurant. It was hard work, and I had to leave my family to become an apprentice at Leon de Lyon."

Born in the French Alps, Rochat learned the business from his family, who owned a charcuterie, a meat preparation business, in the village of La Rochette.

"I made sausage, terrines and pate before I turned 10," Rochat says. "My mother taught me everything. I was offered my first professional cooking position at the Hotel du Mont-Blanc when I was 16. It was my passion."

Before he turned 20, Rochat had received many accolades along with an honorable appointment as chef to a French naval commander.

Rochat left France for the United States in 1965.

"I had five dollars, my special knives and dreams of the future," he remembers.

His cooking skills landed him jobs at several notable properties, including the Mayflower Hotel in Washington, D.C., and the Charter House in Boston.

"I learned how to cook for Americans and brought French food to the U.S.," he says. "I even tried to fix airplane food. Before I came to Las Vegas in 1973, I was the in-flight chef for United Airlines."

In those days, Vegas didn't have the restaurant diversity it does today, and Rochat believed that an authentic French boulangerie would be a welcome addition. He opened the Savoy French Bakery to great acclaim from locals and in 1980, Andre's namesake restaurant was launched.

It quickly became a Vegas favorite.

Romances, engagements, family celebrations, political decisions and business deals all found a home at Andre's downtown.

Providing an unsolicited testimonial, a Bon Jour patron recognizes Rochat and stops to regale him with tales of romance, surprise and love. "Oh chef, we just have to say hello and tell you that we were engaged 20 years ago at your original downtown restaurant," the diner says. "You made us the most delicious little cake."

Nearly 20 years after the launch of the downtown eatery, Rochat opened Andre's Restaurant and Lounge at the Monte Carlo.

Designed more like a French chateau, this small restaurant brought Andre's to the Strip.

"I wanted to create the same atmosphere of my downtown restaurant inside a casino," Rochat says.

Rochat recently renovated Andre's at the Monte Carlo, spending more than $2 million.

The restaurant combines European charm with Las Vegas modernism.

A tour of Rochat's kitchen discloses much about the man, his leadership and style.

Intensely focused, each kitchen chef prepares appetizers, stirs sauces and creates beautiful dinners in a gleaming stainless steel environment. Rochat directs the staff and prepares many dishes himself.

Throughout the evening, he visits the main dining room to talk to patrons and ensure quality.

Despite the many honors Rochat has earned -- he even has a street in Las Vegas named after him -- he remains more comfortable in his kitchen than in the spotlight.