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For Sylvain, there’s always room for dessert. Despite 19 years of sugary creations for thousands of hotel and event guests at Hotel Arts and for Arts Catering, he says that time has flown by.
A Passion for Sweet Things
At 13, Sylvain Guyez was already working at a bakery, and his passion for pastry-making has led him to build an extensive professional career in the world of desserts over the years. In the past, he wanted to try his hand at appetizers and main courses, but he never found the same thrilling possibilities that he explores in dessert-making.
A Constant Challenge
As anyone with a sweet tooth will tell you, dessert is without a doubt one of the most highly-anticipated moments in any celebration. Our pastry chef constantly rises to the challenge of exceeding expectations, creating imaginative dishes capable of surprising even the most skeptical of people.
Good Desserts Are Hard to Find
Guyez says that while it’s easy to find a good appetizer or main course in many places, it’s really hard to find a good dessert. For this reason, he wants to express honesty in every one of his creations, both in terms of quality and the idea it represents. It’s not enough for the dessert to look excellent, it also has to taste excellent.
Sylvain Guyez’ talent shines its brightest in personalized desserts: designing custom offerings for every event, creating personalized buffets and always including a special surprise come dessert time.