THIAGO SILVA: Executive Pastry Chef – Union Fare
Executive Pastry Chef Thiago Silva, C-CAP New York Alum (Long Island City High School, Class of 2003)
Hailed for his innovative designs, Union Fare’s Executive Pastry Chef Thiago Silva’s creations have served as jaw-dropping centerpieces on the tables of such stars as Sofia Vergara, Miranda Kerr, and Carmelo Anthony. Food Network aired its first all baking CHOPPED competition. The show pitted four of New York City’s most week renowned bakers and pastry chefs in a competition they dubbed “Baker Boys.” Taking home the win was Thiago Silva, then the EMM Group’s Corporate Pastry Chef. The Brazilian born Silva, donated his $10,000 grand prize to Careers Through Culinary Arts Program (C-CAP) where he was the C-CAP New York Alum class of 2003 which was integral in Silva finding his career path to pastry chef.
Having never attended culinary school, Thiago has risen through the ranks of Manhattan’s restaurant landscape from the early age of 13, after his mother encouraged him to take his first cake-decorating course. Thiago’s talents were first recognized by Terry Matsis, his high school culinary arts teacher, and was later introduced to a professional kitchen through an internship with Florian Bellanger at Fauchon. He later brought his talents to Olives where he apprenticed under their pastry chef for three years before taking a position at Sant Ambroeus, where he was able to explore his affinity for creating cakes. He then moved on to an internship with ace cake stylist Elisa Strauss of Confetti Cakes. He worked in the kitchen at Atria before starting with the EMM Group’s flagship eatery, Abe & Arthurs. Here he perfected his craft producing art-quality cakes, both quickly and frequently, for a diverse group of discerning diners. Thiago rose rapidly from Sous Pastry Chef to Executive Pastry Chef at CATCH and to Corporate Pastry Chef for all of the EMM Group’s restaurants. He has become a master specialty cake designer in his own right.
Now as the Executive Pastry Chef of Union Fare, Thiago is working with fellow C-CAP Alum and Executive Chef Yvan Lemoine, Thiago has skillfully and playfully designed a pastry menu that reflects the restaurant’s identity. With marquee menu items like Passion Fruit with Tres Leches Cake and Cocunut Sorbet, Chocolate Louge Devil’s Food Cake with Chocolate Mousse and Caramel, Crème Brulee with Blackberry Hibiscus Sorbet and Strawberry Creamsicle with Shortcake Streusel and Strawberry Sorbet. Thiago’s confections are sleek, deconstructed takes on dessert classics that complement the sharable nature of the restaurant’s dinner menu. His imaginative and whimsical style makes Thiago and his pastry department and bakery an integral component in developing the character of Union Fare. Thiago says “I always knew I wanted to be in the kitchen. Although it is such a competitive industry, Pastry Arts has always been my passion. In my professional career, C-CAP remains with me always and it is a great feeling knowing that you have people who are always looking out for you and want to see you continue to succeed.”
Union Square’s latest hotspot gastropub is Union Fare which spans a full city block. Offering contemporary American fare, Chef Yvan Lemoine’s culinary talents shine through with his vibrant flavors that highlight seasonal greenmarket fare in a unique and uncomplicated fashion. Paying homage to the history of the neighborhood, the décor reflects the industrial look of the former life of the area with antique pendant lighting and long reclaimed wood bars. Come for the food and stay for the scene.
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