Cuisine by Marco Silva

Cuisine by Marco Silva Chefs, Catering, and Events, Private Chef in Private Homes, Trains, Private Jets and Private Yachts Chef Marco Silva is originally from Sao Paulo, Brazil.

Cuisine by Marco Silva has more than twenty years of professional cooking and private kitchen management experience, exemplifying culinary leadership qualities and professionalism, backed by a consistent record of achievement. He trained in Brazil, France, Portugal, Spain and the United States. He graduated from Le Cordon Blue Culinary Arts School in France and also has a degree in classical piano

from Conservatory of Lisbon. Chef Silva has worked in capacities as Private Chef (employed by one individual or family full time), Personal Chef (serving several clients providing multiple meals that are custom-designed for the client's particular requests and requirements), Caterer, and as an Executive Chef. His teams of chefs, event planners, wedding coordinators, caterers, and culinary artists are passionate about cooking and presenting top class culinary cuisine and services! Cuisine by Marco Silva has operations in Salt Lake City, New York City, and Sao Paulo, Brazil. Contact us at:

801.910.4210 Utah
845.978.1500 New York
16.9785.4455 Sao Paulo

09/04/2026

Are you ready for a taste of Brazil? September 10. Limited seats available. Come cook Brazil with me! Brazilian Night. September 10 from 6:30pm to 9:00pm. Vejo Voce em minha cozinha. Ate La!

09/03/2026

There’s something so comforting about a pot of homemade soup simmering on the stove. Today I’m making one of my sister in law Sara favorites, Swiss Chard Soup with Cannellini Beans and Italian Sausage. The Italian sausage brings richness, the cannellini beans make it hearty and creamy, and the Swiss chard adds that beautiful freshness that brings everything together. Simple ingredients, rustic flavors, and the kind of food that makes you want to sit down with a warm bowl and good piece of crusty bread and a glass of white w**e. This is what I love about Italian cooking. You don’t need to complicate good food. “You don’t need a restaurant kitchen to cook like a Chef”

“La Dolce Vita” an evening of cooking, learning, and sharing the table. Last night’s class was such a pleasure. Together...
09/02/2026

“La Dolce Vita” an evening of cooking, learning, and sharing the table. Last night’s class was such a pleasure. Together we prepared Tomato Basil Bruschetta, Parmesan Crusted Chicken with Tangy Parmesan Dressing, and finished the evening with Vanilla Bean Gelato Affogato. What I enjoy most about teaching is seeing everyone get involved, working with the ingredients, learning new techniques, sharing a few laughs, and then sitting down to enjoy what we created together. A special thank you to my wonderful guests for spending the evening in the kitchen with me. More cooking classes are coming soon, and I would love to welcome you to my kitchen. Bring a friend, bring your partner, or simply bring your love of good food. Chef Marco Silva

08/30/2026

Brazilian Flan-Pudim de Leite Condensado is more than a dessert. It’s one of those flavors that immediately takes me back to Brazil, to family, celebrations, and memories around the table. A true Brazilian classic.

As the chef instructor, nothing beats the feeling of sharing my passion for food with such an eager, talented group. We ...
08/29/2026

As the chef instructor, nothing beats the feeling of sharing my passion for food with such an eager, talented group. We fired up the grills, mastered the perfect sear, and cooked up some absolutely incredible steaks.The energy in the room was amazing. Watching everyone gain confidence at the grill and crush their culinary goals is exactly why I love doing this.Thank you to everyone who came out, brought their A-game, and made the night so special. You all killed it!What should we cook next?

08/24/2026

Strawberry & Rhubarb Sorbet

A simple summer dessert that becomes something truly elegant when the flavors are perfectly balanced. The natural sweetness of
Strawberries pairs beautifully with the bright tartness of rhubarb, creating a sorbet that is fresh, vibrant, and incredibly refreshing. “You don’t have to be a restaurant chef to cook like one.”

I love family Sunday brunch. I made there favorite quiches this morning, (Gorgonzola & bacon- Gruyère & pancetta - leeks...
08/23/2026

I love family Sunday brunch. I made there favorite quiches this morning, (Gorgonzola & bacon- Gruyère & pancetta - leeks & pork belly), garden salad from my home garden, Brazilian flan, beignets and French macarons. Nothing better than have your family enjoying the great morning time.

Grilled Steak & Sauces Cooking Class. Thursday, August 27th from 6:30pm to 9:00pm.
08/21/2026

Grilled Steak & Sauces Cooking Class. Thursday, August 27th from 6:30pm to 9:00pm.

08/19/2026

Summer peaches, French technique, and the beauty of simplicity. Exactly the kind of cooking I love to share. Rustic, seasonal, and elegant. “You don’t need a restaurant kitchen to cook like a chef”

08/18/2026

Pasta workshop. August 27 from 6:30pm to 9:00pm. Space is limited, contact me soon to reserve your spot. I can’t wait to cook with you!

Address

Herriman, UT
84096

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