The Kimpton Gray Hotel, has announced the appointment of Executive Chef Luis Silva to the team.
“We’re ecstatic to welcome Chef Silva to the food and beverage team at The Gray,” said General Manager Lisa Ares. “Under his leadership, we look forward to reaching new culinary heights and continuing to deliver exceptional dining experiences to our guests throughout the property.”
Chef Silva’s love for cooking ignited when he was a young child. He showed interest in his mother’s cooking and she knew there was potential to be tapped. Learning from his mother, Chef Silva excelled in the kitchen, developing his own culinary style over the years that reflects his background. As a first generation American from Mexican descent, he loves using non-Latin American foods and giving them a Mexican twist.
His culinary career started in service to his country. For five years, he served in the United States Marine Corps with three of those years serving as a Sergeant. While stationed at Marine Corps Air Station Miramar in San Diego, California, Chef Silva specialized in food service, manning the daily duties of the galley and training new Marines.
After the Marines, Chef Silva moved to Chicago and transitioned to the hotel and restaurant industry. He became Sous-Chef at 312 Chicago, an Italian restaurant adjacent to The Allegro Royal Sonesta Hotel Chicago, formerly Kimpton Hotel Allegro, in 2012 before climbing to Executive Sous-Chef of the hotel in 2017. He remained here for over three years during which he developed menus, coordinated banquets and oversaw kitchen operations and costs. Chef Silva next took on the Executive Sous-Chef position at Ruth Lake Country Club for a year, but he felt the tug to return to Kimpton. Following this calling, he became the Executive Chef at Kimpton Hotel Monaco Chicago in 2022.
“It’s the way Kimpton treats its people,” said Chef Silva. “Kimpton culture brings a sense of camaraderie.”
Now joining Kimpton Gray Hotel, Chef Silva will oversee Boleo and Vol. 39 as well as banquet, catering and private dining events for hotel guests.
“My approach to any role is the same – be who I am and treat people the way I would want to be treated,” said Chef Silva.
The Kimpton Gray Hotel, has announced the appointment of Executive Chef Luis Silva to the team.
“We’re ecstatic to welcome Chef Silva to the food and beverage team at The Gray,” said General Manager Lisa Ares. “Under his leadership, we look forward to reaching new culinary heights and continuing to deliver exceptional dining experiences to our guests throughout the property.”
Chef Silva’s love for cooking ignited when he was a young child. He showed interest in his mother’s cooking and she knew there was potential to be tapped. Learning from his mother, Chef Silva excelled in the kitchen, developing his own culinary style over the years that reflects his background. As a first generation American from Mexican descent, he loves using non-Latin American foods and giving them a Mexican twist.
His culinary career started in service to his country. For five years, he served in the United States Marine Corps with three of those years serving as a Sergeant. While stationed at Marine Corps Air Station Miramar in San Diego, California, Chef Silva specialized in food service, manning the daily duties of the galley and training new Marines.
After the Marines, Chef Silva moved to Chicago and transitioned to the hotel and restaurant industry. He became Sous-Chef at 312 Chicago, an Italian restaurant adjacent to The Allegro Royal Sonesta Hotel Chicago, formerly Kimpton Hotel Allegro, in 2012 before climbing to Executive Sous-Chef of the hotel in 2017. He remained here for over three years during which he developed menus, coordinated banquets and oversaw kitchen operations and costs. Chef Silva next took on the Executive Sous-Chef position at Ruth Lake Country Club for a year, but he felt the tug to return to Kimpton. Following this calling, he became the Executive Chef at Kimpton Hotel Monaco Chicago in 2022.
“It’s the way Kimpton treats its people,” said Chef Silva. “Kimpton culture brings a sense of camaraderie.”
Now joining Kimpton Gray Hotel, Chef Silva will oversee Boleo and Vol. 39 as well as banquet, catering and private dining events for hotel guests.
“My approach to any role is the same – be who I am and treat people the way I would want to be treated,” said Chef Silva.
Headshot courtesy of Kinship
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