I have just about done it all, but my main focus now is to provide the best quality experience for our guests here at Tulli’s Taphouse. This gives me a plethora of knowledge that I like to use as a global influence in a lot of my preparations-a technique we in the industry call mash-ups. I have consulted, conceptualized, built and opened numerous concepts and was a culinary instructor at a local school.Īs an instructor, I have taught many of the cuisines found around the globe. For instance, while in Colorado, I was featured in a series called “Chefs of the Front Range.” I’ve appeared on local news channels, performing demos on their cooking programming.
When it’s all said and done, I like to hold onto the following motto: “Cook for everyone like you’re cooking for the most important person in your life and you will satisfy the masses”.
I have cooked for celebrities, such as a young Tiger Woods, Hillary and Chelsea Clinton, Joan Rivers, Brooke Shields, sports figures and dignitaries. In the ever-changing landscape of food and dining trends, I dedicate time out of the day to study and keep current so I, along with my staff, can present a dining experience that is sure to please the senses. My experiences have run the spectrum from fast, casual, event, fine dining and everything in-between. I have worked in all areas of the field, from Regional Chef for a major food service company, Executive Chef for a country club in Colorado, and Corporate Executive Chef for a local coaching icon-just to name a few. I have used the many faces of the food industry to craft the skills required to obtain longevity and success in the culinary field. I have attended CIA in both Hyde Park, NY and Greystone in St. As most chefs do, I have acquired my knowledge through a combination of schooling, apprenticeship and study.
Hello, my name is Calvin Silva, and I am approaching 40 years in the restaurant industry.
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