Sylvain Bortolini’s passion for pastry has literally carried him across the globe. Throughout his remarkable career, the chef has moved throughout his native France and beyond, to Mexico and the United States, allowing him to explore the world and deepen his love and understanding of the culinary arts. Not only has Bortolini worked in several Michelin award-winning restaurants but he has also served alongside some of the world’s top pastry chefs who have helped him hone and perfect his technique.
Chef Bortolini began his career as an apprentice at Patisserie Laura as a Commis in Mouans Sartoux, France where he first learned the challenges of being a pastry chef. After two years in Mouans Sartoux, Bortolini moved to Grasse, France were he studied under Executive Pastry Chef Christian Camprini in the Michelin award-winning restaurant La Bastide Saint Antoine. In 1999, Bortolini accepted a position at The Hotel Martinez in Cannes, France where he received guidance from Executive Pastry Chef Frederic Poisson. After only a year, Bortolini was promoted from Commis Patissier to Demi Chef de Partie for La Plame d’ or.
The opportunity to fully demonstrate his skills as a pastry chef came in 2003 at L’Auberge de la Bonne Route when he was tasked with creating the Michelin award-winning restaurant’s elaborate dessert menus. Looking to expand his culinary horizons, Bortolini moved to Mexico City in 2005 where he trained under Executive Pastry Chef Jean Marie Auboine at the Hotel Presidente Intercontinental. The ambitious chef was soon promoted to Assistant Pastry Chef becoming responsible for all pastry shop production for the six restaurants and 22 banquet rooms on site.
The pair proved to be a good team and after three years in Mexico, they moved to Miami in 2008 to open the Fontainebleau Miami Beach. In his role as Assistant Executive Pastry Chef, Bartolini assisted with the creation of new menus, impressing guests with his extraordinary desserts and pastries. In less than a year, he earned the world-class resort a “Best Desserts” nod from Miami New Times.
In 2009, the now-seasoned chef moved to Las Vegas to work as Assistant Executive Pastry Chef for the AAA Five Diamond Bellagio Resort & Casino. In 2011, Bortolini was promoted to Executive Pastry Chef, overseeing the pastry, dessert and chocolate creations for 19 gourmet and casual dining restaurants, room service and catering operations. Bortolini is excited to showcase his French-inspired delights to Bellagio guests as he works alongside a team of 70 employees who expertly produce approximately 15,000 pastries a day.
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