Meet The Chef

Bruno Silva

By Micah Gaudio

                Ask Chef Bruno Silva what makes a tasty meal and he’ll tell you: Fresh ingredients.

                “That’s what makes Tuscan cuisine so special,” explained Silva, Executive Chef at The Landing Restaurant. “Tuscan is basically simple cooking. The fresh ingredients speak the cuisine. Anybody can do it.”

                Silva was born in Lima, Peru, and moved to Virginia at age 14. He is the youngest of 10 children and remembers, “At home, there was always something cooking. It was a major daily thing for my mom and dad.” 

                While Chef Silva grew up with a deep appreciation for good cooking, the calling to become a Chef came later in life. After graduating from George Mason University he pursued a career in the healthcare industry where he managed the student walk-in clinic at George Washington University. But the love of cooking won out. He enrolled in a French culinary school, Acadamie de Cuisine located in Gaithersburg, Md., where he received classic French culinary training. “French training provides latitude and applies to a wide range of cuisines from Asian to Italian,” he said.

                In recent years, Chef Silva applied his knowledge and broadened his experience working at several specialty restaurants featuring Thai, Northern Italian and American cuisines. To Chef Silva, fresh ingredients and proper seasoning are critical.

                “A major problem people have is knowing how to season their food correctly,” he said. “Sometimes you only need salt and pepper. You need to let the meat or fish do the work; they can speak for themselves. It takes time to learn how to do it correctly. To assure quality and consistency, I taste every sauce and examine every plate that leaves the kitchen. And the soup bases and stocks (chicken, veal, fish) are made from scratch. I could buy them, but I don’t.”

Tuscan Recipe:

Funghi Misti Dell’Autunno Con Polenta

(Mixed Fall Mushrooms with Polenta)

Ingredients:

Clean and pare the mushrooms, removing the stems. Cut mushrooms in a uniform size.

In a large sauté pan, over medium heat, add the extra-virgin olive oil. Heat for 3 minutes. Then add the mushrooms. Cook for 5 minutes. Then add the fresh herbs and garlic. Cook for 2 minutes. Then add the white wine and let mixture cook for 3 minutes. Season with salt and pepper. Spoon over the Polenta and serve.

Pour water into a 4-quart saucepan and turn on the heat to medium. Add the cornmeal, salt and olive oil, stirring constantly. When the Polenta starts to boil, lower the heat to simmer and continue cooking for 30-35 minutes. It is ready when it is the consistency of a heavy butter. If the Polenta is too stiff, add a little extra hot water.

Spoon the Polenta into bowls and top with the mushrooms.