Born in the South of France, Chef Sylvain Marrari cultivated a deep love for cooking, combining his family’s Italian heritage and an increasing passion for food. Chef then followed in France the renowed and highly regarded path of vocational culinary studies. Sylvain graduated with respective diploma from CFA Rene Villeneuve in Digne, CFA of Avignon and Avignon Hotel School. He shortly after decided to shift his focus to all things desserts, a self imposed challenge to express his creativity.
Chef Marrari holds more than a decade of experience at renowned restaurants around the globe; Totaling 14 Michelin stars including the prestigious Chateau de la Chèvre d’Or, Chateau EZA and Restaurant Pic in France, Alain Ducasse’s Le Louis XV in Monaco and Le Spoon des Neiges in Switzerland.
2012 Chef Marrari moved stateside in Miami initially to become the Executive Pastry Chef at The Setai for a set duration. He oversaw a brigade of X employees and led the creation and management of desserts menus at the hotel’s five dining destinations.
Marrari contemplated to settle in the USA more permanently when he was offered to serve as Executive Pastry Chef at Chefs Club by Food & Wine, both in Aspen and New York. The industry would prove him right and recognize his talent : he was nominated for several distinctions including a Zest Award – Baking and Pastry Innovator as well as 2019 Best Pastry Chef; and was a finalist in the 2013 U.S. Pastry Competition in New York.
Chef Marrari looped back to Florida as the exclusive Fisher Island Club’s Executive Pastry Chef, one of the world’s most exclusive private island community and resort. He was in charge of six restaurants, managed the pastry department, and handled banquet as well as events at private residences.
In quest of his next challenge, Chef Marrari joined the opening culinary team of La Centrale in Brickell City Centre, a 40.000 square foot gastronomic emporium of Italian- inspired five restaurants, a pastry shop and cooking studio, 3 differents floor bars, cafes, produces and to-go markets. The estimated value of La Centrale concept allowed for a different group of investors to submit a bid to develop and branch out.
Chef Marrari had the opportunity to do divert consulting, working on different projects : opening a bakery & a restaurant, menus r&d…
Chef Marrari is currently working at the artsy restaurant Versace Mansion Gianni in Miami beach .
New exciting chapter for Chef Marrari, he will be opening his own pastry shop : Emotions by Sylvain Marrari