Growing up in Southern France, Sylvain started his career as a Commis in Pastry and moved on to work in an array of one to three Michelin Star rated hotel restaurants throughout France. In 2005, Sylvain ventured away from the Southwest of France, gaining valuable knowledge practices at two Alain Ducasse restaurants in Gstaad and Monaco.

After this exceptional experience, Sylvain accepted a position as a Chef de Partie in Pastry at the 3 star Michelin rated Restaurant Pic in Valence. It was here where he had the pleasure of working with Pastry Chef Philippe Rigollot (awarded World Champion 2005 and "Un des Meilleurs Ouvriers de France” 2007), where he discovered a newfound sense of precision and overall passion for creating truly exquisite pastry delicacies.

Joining The Setai marks Sylvain’s first time to the US where he has taken a big leap to work alongside French native Chef de Cuisine Mathias Gervais. Sylvain is very proud to be part of The Setai’s exceptional culinary team and looks forward to further contributing to its distinctiveness, as well as Miami’s sun, weather and beaches.