Chef Marrari's chocolate moelleux with coffee and kumquat
When Food & Wine magazine offered Sylvain Marrari the executive pastry chef position at its Chefs Club, the critically acclaimed chef jumped at the unique opportunity. The program, designed by Food & Wine to showcase its Best New Chefs platform, inspired Marrari to leave his position as executive pastry chef of the five restaurants at the award-winning Setai resort in Miami for a chance to work with some of the culinary world’s most exciting up-and-coming talent. Marrari ...
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Contact: Desiree Torres Desiree.Torres@penton.com