Sylva Senat

Sylva Senat

Sylva Senat, C-CAP graduate and former Executive Chef at Tashan Restaurant in Philadelphia, shares his career timeline and advice for up and coming talent.


In this Industry, it’s a day-by-day scenario with clear drive and passion. As with any artist or craftsman learning a new technique, a new vegetable or a new dish, you know that one day it will come time for you to paint and show your own industry's craft on your own canvas.


EXPERIENCE
EDUCATION
In the beginning of my career, C-CAP helped me get a position at Aquavit. The best advice I've received was from Marcus Samuelsson when leaving Aquavit for Jean-Georges. He said, "Remember when going into a new kitchen that you have to work twice as hard, and you have to grow to be the best in the kitchen and each kitchen you enter from now on."

I wish I had known 10 years ago: when it comes to knives, skip everything and invest in Japanese steel.

At the Sign of the Dove (another position I found through C-CAP), we learned that perfection takes patience and, most of all, passion. Thank you, Chef Andrew D'Amico.

During tough times, I was motivated by the thought of continuing my education and learning how to operate my own restaurant group.

My best intern/externship experience was when I won a scholarship to go to the Institut Paul Bocuse in Lyon, France. Thanks to a Chef Daniel Boulud/C-CAP Scholarship, I spent a couple of months in France, Lyon attending the school as a student and couple weeks in the actual Paul Bocuse kitchen. After a 3 week period of time, the graduating class dinner ceremony was at Paul Bocuse, where we got to meet him in person.



Send Us Your Nominations

If you know of any extraordinary food, beverage and hospitality professionals who inspire others through their hard work and leadership, nominate them now!


Nominate

Join the network and create your free profile
Search industry jobs here


Inspirational Career Timelines

Find your inspiration in the unique career timelines and words of advice these industry leaders have shared.




Jean Luc Royere
Executive Chef
Mandarin Oriental



Ezra Pattek
Attaché
The Bon Vivants



Drew Belline
Vice President and Culinary Director
Ford Fry Restaurants



Sara Fetbroth
General Manager
Oleana Restaurant



Josh Even
Executive Chef and Partner
Tosca Cafe



Borys Saciuk
Director of Trade Advocacy
The Bon Vivants



Matthew Ridgway
Executive Chef
The Southern Gentleman and Gypsy Kitchen



Tessa Thompson
Career Services Advisor
Institute of Culinary Education



Philippe Bertineau
Executive Chef
Benoit New York



Josh Henderson
Chef and Founder
Huxley Wallace Collective



Carmen Quagliata
Executive Chef
Union Square Cafe and Daily Provisions



Grant Achatz
Chef and Owner
The Alinea Group



Morgan Schick
Creative Director
The Bon Vivants and Trick Dog



Joanne Chang
Chef and Co-Owner
Flour Bakery & Café and Myers+Chang



Eddy Leroux
Chef de Cuisine
Daniel



Dustin Wilson
Master Sommelier and Co-Founder
Verve Wine



Charlotte Voisey
Director of Brand Advocacy
William Grant & Sons USA



Eric Railsback
Partner and Wine Director
Mason Pacific



Nick Anderer
Executive Chef/Partner
Maialino and Marta



Sarah Simmons
Chef and Owner
CITY GRIT Hospitality Group, CITY GRIT, Birds & Bubbles, Rise Gourmet Goods & Bakeshop



Chris Cosentino
Chef and Owner
Cockscomb and Acacia House



Matt Alba
Chef de Cuisine
Ad Hoc



Scott Baird
Co-Founder
The Bon Vivants



Katie Bell
General Manager
Agern Restaurant



Pascaline Lepeltier
Master Sommelier, Beverage Director
Rouge Tomate



Aggie Chin
Executive Pastry Chef
Rosewood Washington, D.C.



Robert Andreozzi
former Chef de Cuisine
Pizzeria Locale



Adam Nadel
Executive Chef
Casa Apicii



Shelley Lindgren
Co-Owner and Wine Director
A16 and SPQR



Brandon Malzahn
Corporate Pastry Chef
Fabio Trabocchi Restaurants



Michael Paley
Executive Chef
Café No Sé and Central Standard



Dan Snowden
Executive Chef
Bad Hunter



Yehuda Sichel
Executive Chef
Abe Fisher



Josh Harris
Co-Founder
The Bon Vivants



Peter Hoglund
Director of Operations and Partner
Frasca Food and Wine



Rhonda Crosson
Head Baker
MeyersUSA



Christie Dufault
Wine Instructor and Beverage Instructor
Culinary Institute of America at Greystone



Dan Kluger
Chef and Owner
Loring Place



Daniel Rose
Executive Chef and Partner
Le Coucou



Simon King
General Manager
The Modern



Alex Seidel
Executive Chef, Proprietor and Farmer
Mercantile dining & provision, Fruition Restaurant and Fruition Farms Dairy & Creamery



Travis Swikard
Culinary Director
Bar Boulud, Boulud Sud, Epicerie Boulud



Wendy Kallergis
President and CEO
Greater Miami Beaches and Hotel Association



Michael Anthony
Executive Chef / Partner
Gramercy Tavern & Untitled



Edouardo Jordan
Executive Chef and Owner
Salare Restaurant



Anthony Strong
Executive Chef
Delfina Group



Laurent Gras
Owner and Chef
LGRAS Consulting



Barbara Lynch
Chef and Owner
Barbara Lynch Gruppo



Angela Neri
General Manager
Alfred's Steakhouse



Shawn Cirkiel
Executive Chef and Owner
Parkside Projects



Jennifer Carroll
Executive Chef and Partner
Requin



Alex Wolf
Director of Restaurants
Restaurants by Jean-Georges



Cynthia Billeaud
VP of Operations & Human Resources
Mina Group



Gunnar Karl Gíslason
Executive Chef
Agern Restaurant



Alessandra Altieri
Director of Bouchon Bakery
Thomas Keller Restaurant Group



James Briscione
Director of Culinary Development
The Institute of Culinary Education



Jean François Bruel
Executive Chef
Daniel



Aniedra Nichols
Chef and Managing Partner
Fish N Beer



Tavel Bristol-Joseph
Pastry Chef / Partner
Emmer & Rye



Amanda Cohen
Chef/Owner
Dirt Candy



Benjamin Murray
Former Chef de Cuisine
Azul at Mandarin Oriental



Charlie Parker
Executive Chef
Alfred's



Jamie Bissonnette
Chef / Partner
Toro & Coppa



Vilma Mazaite
Consultant
LaV



Roxanne Spruance
Executive Chef and Owner
Kingsley



Gary Obligacion
Director of Operations
The Alinea Group



Diane Yang
Executive Pastry Chef
Spoon and Stable



Matthew McClure
Executive Chef
The Hive



Jeremy Sewall
Chef / Partner
Lineage Restaurant, Island Creek Oyster Bar, Row 34 Fort Point, Row 34 Portsmouth



Jonathan Deutsch
Professor of Culinary Arts and Food Science
Drexel University, Center for Hospitality and Sport Management



Anita Lo
Executive Chef / Owner
Annisa



Bryan Dayton
Proprietor/Beverage Director
Oak at Fourteenth and Acorn



Chris Flint
Chef de Cuisine
Eleven Madison Park



Monica Glass
Corporate Pastry Chef
Starr Catering Group



Daniel Toral
Wine Director
50 Eggs Inc.



Anthony Chittum
Executive Chef / Partner
Iron Gate Restaurant



Kevin Fink
Chef/Owner
Emmer & Rye



Kim Floresca
Co-Executive Chef
[ONE] Restaurant



Timothy Hollingsworth
Owner / Chef
Otium and Barrel & Ashes



John Ragan
Master Sommelier, Director of Wine and Restaurant Operations
Union Square Hospitality Group



Aaron Bludorn
Executive Chef
Café Boulud



Joseph Yardley
Chef de Cuisine
Agern Restaurant



Eric Korsh
Executive Chef
North End Grill



James Kent
Executive Chef
The NoMad



Chung Chow
Chef de Cuisine / Co-Owner
Noreetuh



Vivian Howard
Chef and Student
Chef & The Farmer



Fabio Trabocchi
Chef / Owner
Gruppo FT



Eric Rivera
Former Director of Operations
Huxley Wallace Collective



Mike Solomonov
Chef / Partner
Cook N Solo Restaurants



Jeff Benjamin
Chief Operating Officer
Vetri Family



Anthony Rudolf
Founder
Journee



Floyd Cardoz
Executive Chef and Partner
Paowalla



Michaël Engelmann
Master Sommelier, Wine Director
The Modern



Gavin Kaysen
Executive Chef / Owner
Spoon and Stable



Jonathan Black
Sous Chef
Quince



Lachlan Mackinnon-Patterson
Executive Chef/Owner
Frasca Food and Wine



Ghaya Oliveira
Executive Pastry Chef
Daniel



Bobby Stuckey
Master Sommelier, Wine Director / Owner
Frasca Food and Wine



Erik Desjarlais
Designer, Seamster & Leatherworker
Weft & Warp



Abram Bissell
Executive Chef
The Modern



Johnny Iuzzini
Executive Pastry Chef and Owner
Sugar Fueled Inc



DLynn Proctor
Winemaking Ambassador
Penfolds, Americas



Carlton McCoy
Master Sommelier, Wine Director
The Little Nell



Pierre Siue
General Manager
Daniel



Sabato Sagaria
Master Sommelier, Chief Restaurant Officer
Union Square Hospitality Group



Melissa Walnock
Lecturing Instructor / Pastry Chef
The Culinary Institute of America



Jeffrey Porter
Beverage Director
Batali & Bastianich Hospitality Group



AJ Schaller
Former Executive Chef
Corkbuzz Wine Studio



Jason Franey
Executive Chef
Restaurant 1833



Nelson Daquip
Wine and Spirits Director
Canlis Restaurant



Jason Neve
Culinary Director
B&B Hospitality Group



Joe Campanale
Former Executive Beverage Director/Co-Founder
Epicurean Management Company



Erling Wu-Bower
Chef de Cuisine
Nico Osteria



Sylva Senat
Former Executive Chef
Tashan Restaurant



Raj Vaidya
Head Sommelier
Daniel



Cesar Gutierrez
Executive Sous Chef
CAFÉ BOULUD



Chris Baggetta
Director of Prestige Accounts
Pacific Wine and Spirits



Nadine Donovan
Executive Pastry Chef
Ace Eat Serve & Ace Juice Bar



Kevin Doherty
Executive Chef
Delaware North Companies Sportservice at TD Garden



Graceanne Jordan
Former Director of Operations
Craft Restaurant Group



Jeff Katz
General manager
Del Posto and La Sirena



Donald Madia
Owner and Partner
One Off Hospitality Group



Norman Van Aken
Executive Chef and Owner
Norman's