Chef John Silva
It’s hard writing your own bio because it sort of seems like bragging. But, if you’re going to do it, you might as well do it completely.
I took my first job when I was 15 ½. Since then I’ve been a mechanic, a custom cabinet builder, a cashier, a bag boy, a catering cook, a catering sales manager, an event manager, a safety diver, a deck hand, a galley cook, a butcher, a banquet chef, a bartender, an avid installation and interactive artist, a frame maker, a potter, a non-profit grant writer, an instructional chef, a prep cook, a sous chef, a bar and restaurant consultant, a private chef, a designer, an event planner, a florist, and a business owner. I’m also a husband, a brother, a father, and a son. I’ve run rescues to save stranded divers at sea, lead cooking classes for 200 guests, managed weddings with power outages and delayed shuttles over 300 miles from our base camp. I moderate a group of over 2000 industry professionals and I also sit on the board and function as the financial advisor for NACE San Francisco. Even more challenging, I daily help to negotiate bath time for my 2 ½ year old son and have a new daughter that just arrived. I’m also astrologically a cancer who loves long walks on the beach….
So, what does this all mean? Well, for all intensive purposes related to Culinary Eye, it means that I have a wealth of knowledge that I apply to every event I plan and work on. I know from first hand experience what it’s like to plan your wedding. I understand what is behind the decision process for choosing the right vendor for your non-profit gala or fundraiser. I see what you’re looking for as you plan a dinner to impress investors. I know how to create a moment that will inspire your guests. And, above all, I love what I do because every event I put on becomes something that can be shared by many and is consistently better than the last.