Featured Chef

Sylvain Marrai

We catch up with Chef  Sylvain Marrai and get his  take on the future of the industry 


1. Can you tell us about your current role?

I am the Executive pastry chef of the Italian complex at la Centrale in Brickell city centre 

in Miami. Based in a mall with 3 different floor, 6 restaurants, 2 pastry display and cooking class. 


2. What has been some of the highlights of this position?

It been challenging since I took this position 6 months ago. 

Building a new team, change all the desserts for the outlets, create a relation with our guests, improve the service are some of the highlights we went through. 


3. Can you tell us abit about your career before this current position?

I started working in kitchen at the age of 16 years old, my mom gave me the love for the food, the passion.  I did 4 years in the kitchen (in alternance : 1 week at the school & 3 weeks in the restaurant ).  Then I did a speciality in pastry for 1 year with Christophe Lavocat in a relais & Chateaux. He taught me the basic, showed me the pastry world in a different perspective. Then I worked for few Michelins stars restaurant. ( L'oustau de Baumaniere  / Michel Guerard / Alain Ducasse louis Xv / Pic / Chateau Eza & Chateau de la chevre d'or  ) 

It’s been 6 years since I moved in America. I had the opportunity to take an Executive chef position for the Setai hotel in Miami.  Then I worked for Chefs Club by Food & wine 

in Aspen / NYC and then I came back to Miami at the Fisher island Club, and I just took over La centrale Italian food hall where we create a mix influence French / Italian with some Latinos vibes.

4. What do you see as the biggest challenges facing the industry at the moment?

The biggest challenge I wish we can have better Culinary School in America with affordable price for the students. Motivate the new generation with the hospitality industry, sharing the tips with FOH & BOH, encourage a better rate, find passionate employees.  


5. What do you see as a possible solution to the growing shortage of chefs?

More appreciation & understanding for our job. Valorise quality and professionalism.