Thiago Silva
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. When 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), as the organization was integral in Silva finding his career path to pastry chef. He has also competed and won Dessert Games on Food Network, was a Finalist on Best Baker In America, and was a guest judge on Netflix’s Sugar Rush and Food Network’s Chopped Sweets!
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.
With a bit of training under his belt, C-CAP introduced Thiago to Alfred Stephens, the Corporate Pastry Chef for Todd English at Olives and a C-CAP alum. He apprenticed with Alfred 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. 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. At Union Fare, 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 shareable 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 now works at Chew Innovation labs, working with top industry scientists to develop CPG products of the future. While at Chew labs, Thiago still keeps in touch with the culinary world by consulting throughout the US and abroad.