Fisher Island Club is proud to welcome two new chefs. Chef Julian Baker has been named Chef de Cuisine of Porto Cervo, and Chef Sylvain Marrari is the Club’s new Pastry Chef.
Chef Baker hails from Northern England where he graduated with honors from Castle Culinary School and later worked under Chef Anton Edelman at the world-renowned Savoy Hotel in London. His love affair for Italy and Italian fare began in Europe when he began working alongside distinguished chefs in kitchens across Milan, Trentino and Tuscany. Throughout his impressive career, Baker has served as chef de cuisine at numerous restaurants and hotels throughout the world, most recently as Executive Chef for the regional Italian eatery Toscano Divino in Miami, conceptualizing and creating the menu for its launch. Prior to his tenure at Toscano Divino, Baker was instrumental in the success of the Bice Italian restaurant brand at various locations including Barcelona, Spain, Monte Carlo, Monaco, Luxembourg, Manhattan, New York, Pasadena, California, Orlando, Florida, and Houston, Texas.
Chef Marrari brings more than a decade of experience as a pastry chef at renowned restaurants around the globe totaling 14 Michelin stars, including the prestigious Château de la Chèvre d’or, Château EZA, Restaurant Pic in France, Le Louis XV in Monaco, and Le Spoon des Neiges in Switzerland, among many others. Most recently, he served as Executive Pastry Chef at Chefs Club by Food & Wine in Aspen and New York. Previously, Marrari was the Executive Pastry Chef at The Setai on Miami Beach where he led the creation and management of dessert menus at the hotel’s five dining destinations. A graduate of CFA Rene Villeneuve in Digne, CFA of Avignon and Avignon Hotel School in France, Marrari has been nominated for several industry distinctions including a Zest Award nomination as a Baking and Pastry Innovator and was a finalist in the U.S. Pastry Competition in New York in 2013.
We’re thrilled to have both of these talented chefs at Fisher Island Club!
Bernard Lackner 
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