Rising Star Pastry Chef Sylvain Bortolini of Faena - Biography

Miami Beach, FL

March 2016

Sylvain Bortolini’s has a passion for pastry on a global scale and an affinity for stars of the Michelin variety. Born in France, Bortolini felt he had to do something with his hands. He started with an apprenticeship in a boutique environment as a commis at Patisserie Laura in Mouans Sartoux, near Cannes. After two years building a solid pastry foundation, Bortolini furthered his craft at Michelin-starred La Bastide Saint Antoine under Christian Camprini. In 1999, Bortolini accepted a position with Frederic Poisson at two-Michelin star La Palme d'Or, rising to demi chef de partie over the course of a year. By 2003, Bortolini was designing the dessert menu for Michelin-starred L’Auberge de la Bonne Route.

In 2005, he moved to Mexico City to work with Chocolatier Jean-Marie Auboine, and when Auboine moved to Miami in 2008 to open the Fontainebleau Miami Beach, Bortolini joined him as assistant executive pastry chef. Two years later, Bortolini segued to the same position at the Bellagio in Vegas. He left as the executive pastry chef in 2015, the same year he won the World Chocolate Master (USA) competition and finished fourth at the international finals in France. Now at the helm of Miami behemoth Faena, Bortolini is elevating an entire city’s pastry game—with an eye on getting those magical three letters after his name, M.O.F.