WHAT WE STAND FOR.....

URGENCY

Our clients often contact us in urgent need. We understand this and act with a sense of urgency to find a solution

SERVICE

Our clients don't work 9-5 so neither do we. We are here to help around the clock

CERTAINTY

You are relying on us to serve your customers. That's why we only use chefs that we know and trust

GROWTH

We love to grow and are here to help our customers and staff to grow as well

INTENTION

We act with a purpose in mind, to fulfill the promises of our brand and deliver the best possible service for the industry

DEVELOPMENT

We aim to create an environment that fosters the personal development of our chefs, internal staff and our customers

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.