Executive Chef | Pedro Silva
At age 15, Chef Silva moved to the United States where he began his formal culinary training. After learning American culture and a variety of cooking techniques, Silva climbed the ranks to Chef under the tutelage of Chef Timothy Keating at the famed Ma Maison French restaurant. Continuing his career, Pedro was given an opportunity to work with Chef Bruce Molzan of the renown Ruggle’s Grill in Houston. Within only a few months, Silva was given the title of Sous Chef which he readily accepted. In 1997, Chef Molzan opened Grille 5115 at Saks Fifth Avenue and presented Silva with the opportunity to become the restaurant’s Executive Chef. For the past 11 years, Chef Pedro Silva has been serving Houston’s most prominent and glamorous guests with exquisite food and culinary artistry. “For me, cooking is not a job.
It's an art. I pride myself in what I do, and I believe that as a person
who has accomplished so much through patience and dedication, anything one
strives for in life is possible.” |
Pedro Silva,
Executive Chef at Grille 5115, was born in a small town in the state of
Jalisco, Mexico. In this culturally rich environment Chef Silva developed
his own personal style, creating dishes heavily influenced by Spanish
traditions, but creatively original and masterful.