BRANDON SILVA

 
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Brandon Silva counts with 15 years of experience ranging from casual to fine dining, in traditional and contemporary settings. A native of Houston, and believer of his city, Brandon went to the Art Institute of Houston. He has worked in many local restaurants including Brennars, Pesce, Brasserie 19 and Uchi. Having spent two months in Copenhagen working at the top restaurants of the world, he now resides as Culinary Director for the Kirby Group: Wooster’s Garden, Heights Bier Garden, Holman Draft Hall, Pitch 25, Emma Jane, Degust, Diversion.

What tasting are you presenting? Why do you think this tasting paves the next wave of food trends?

Jellyfish in the style of Dan Dan Noodles: Jellyfish is a very common delicacy in Japanese and Chinese cuisine. To Westerners it is starting to hit menus. I feel we will see more of it on menus in the future.

What does the future of Asian food look like?

More sustainable, lots of cooking with fish that would normally be thrown away.

What does celebrating 10 lucky years of LUCKYRICE mean to you?

This is my second time participating in the event. I’m just honored to be invited.

Join Chef Brandon at the LUCKYRICE Night Market of the Future presented by Rémy Martin on Thursday, October 24th, 2019 at The Astorian

 
 
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