Chef Miloš Babić started in professional kitchens at fourteen, training across Serbia and Republika Srpska (Bosnia and Herzegovina) before earning his AAS in Culinary Arts Management at the College of Southern Nevada. His pastry blends classical European technique with a modern edge — clean chocolate work, layered textures, restraint over excess.
At Hayworth, Chef Babić leads the pastry program — built on a simple philosophy: respect the ingredient, waste nothing, build with purpose. Every trim, every shard, every dessert earns its place on the plate.