Executive Pastry Chef Thiago Silva brings his creative genius to everything he touches. The Brazilian born; Queens native is known for his ingenuity in the dessert arena. Drawing inspiration from flavors, culture, and art, Chef Thiago prepares one of a kind desserts that are beyond imagination. Also, a known for his celebrity creations, this Food Network alum and Chopped Champion wows his clients with exquisite centerpieces that will provide wonderful memories for a lifetime. Committed to excellence, Chef Thiago continues to shine as a star in the culinary industry creating a plethora of delights, as well as a FANTASTIC endeavor to be revealed later this year.
FMM: Chef Silva, thank you for the honor of this interview. Please introduce yourself to our readers.
TS: I am Thiago Silva, Executive Pastry Chef. I am 36 years old out of Newton Massachusetts. I am married with 2 boys.
FMM: Have you always had a passion for pastries and desserts?
TS: I had always had a passion for food, I knew at a very young age that I would end up in the food business. At first, I really wanted to pursue savory, but I was always pushed into pastry, and unexpectedly fell in love. I fell in love with the infinite possibilities of what you can do with simple beautiful ingredients like eggs, chocolate, sugar, butter, flours, and how many applications they can be transformed into. Food is ever-evolving, and never a dull moment, you will always learn in this industry and I love that aspect.
FMM: As a highly acclaimed, celebrity pastry chef, you have created some of the most beautifully creative designs I’ve ever seen, including an exquisite carousel cake. What has been your favorite VIP creation and why?
TS: Thank you for the compliments, as I know there are many talented pastry chefs creating amazing things around the globe. It’s hard for me to choose one in particular, they all have lots of unique memories and teaching since they are all first timers in a way. If I had to choose a standout it would be my son James’s first birthday cake. I really challenged myself with the design, details, and mechanics of the cake. (I know “mechanics” hahaha). I was super happy with the outcome, even though he had no idea it was a cake. Ha! A couple of special celebrity cakes were definitely for Sofia Vergara, John Legends and Derek Jeter’s 40th.
FMM: I remember watching you on Season 1 of Food Network’s Best Baker in America and falling in love with the creativity you brought to your dishes. Have you always been an “out of the box” thinker when it comes to food?
TS: For sure, I always want to think of a new process of how to make something classic new, but still keep true to its identity. During shows it’s tough, sometimes I challenge myself way too much, when I should keep it simpler with all the time restraints. Food is really a gift that allows us to create and make every day. I probably, actually I’m sure, drive my wife crazy, because when I get a dish in mind, it drives me nuts until I am able to make it happen. Not every idea works, not every idea is right for certain concepts, but every idea comes with its unique learning opportunities.
FMM: Although you are widely known for your desserts, you are also a savory chef. What is your favorite savory dish to prepare?
TS: Yes, my bread and butter has been sweets, and I wouldn’t have it any other way. However usually in any restaurant that you work, you quickly realize that the least lucrative part of the restaurant is many times the sweets (I know, sad). With this in mind, I always did my best to learn as much as I can about food, from helping on the hot line, to coming in on my day off to learn how to make fresh pasta, I just always wanted to be helpful and a part of the team. My favorite savory dish to prepare? That’s a tough one, I love all foods, from land to sea, veggies to grains etc. I do love a good authentic Brazilian meal, Garlic rice, Feijao Tropeiro, Churrasco, Vinagrette, Mandioquinha.
FMM: What is the one dessert that screams Chef Thiago Silva on a plate?
TS: Anything fun and interactive. I love being able to create a memory, and a unique experience when it comes to plated desserts. I think to this day the most popular has been the “Hit Me” Dessert that I developed for Catch NYC. It has a layer of Brownie, roasted white chocolate ice cream, devil’s food cake, liquid chocolate “Klondike”, and rum ganache. It’s fun and simple. While my favorite dessert of all time is a Tiramisu, without booze, like my dad used to make.
FMM: If you weren’t a chef, what would you be?
TS: You’re just full of tough questions, honestly, I don’t know. I love being able to do what I love. I would always follow my heart and would pursue music in some capacity. Food is good for the soul, and so is music.
FMM: How can our readers keep up with you and the events surrounding your restaurants?
TS: The BEST way to keep up is through social media, especially Instagram @chef_thiago, or Facebook Chef Thiago Silva. I will also be updating my website ChefThiagoSilva.com where I will be selling bon bons, and custom chocolate products. I have BIG news this year, so make sure you follow the journey!
Photos courtesy of Thiago Silva.
