Originally from Vasto in Abruzzo’s Region in Italy, Executive Chef Silverio Marrone was lured into the culinary world when his passion for this industry and for food was recognized at an early age of 13 years old. Silverio went on to study the culinary arts at the Istituto Alberghiero “G.Marchitelli” in Villa Santa Maria in Abruzzo’s region in Italy, where he learned to develop the first technique and style of cooking.
He continued with his career at exclusive local restaurants of Vasto such as “il Cigno Bianco and Hostaria del Pavone”. He spent 10 months in the army service where he was a representative chef on the “Vespucci ship” of the Italian national navy, cooking for the first major of England, Germany, Netherlands, Sweden, and other countries of the north European Community.
After the Army service, he moved to Tuscany where he worked at the Hotel Sorgente Roveta”, in the hills of Florence, as a garde manger and pastry chef de partie. He later moved to Siena and worked at the Relais Villa Arceno as Antramettier chef de partie helping with pastry and bakery as well.
Silverio left Tuscany after 4 years in search of overseas experience he moved to London where he worked at *****Ritz Hotel in Piccadilly covering a demi-chef de Partie Antramettier position and at the same time at “Tentazioni Restaurant” Italian Restaurant in south London as a trainee. From London, it was on to Paris where he worked as demi chef de partie poissonier at the restaurant “Taillevent” 3 star Michelin with the Chef Alain Solivares. He moved back to Italy a year later to strengthen his pastry and bakery skills and worked for one of the most important restaurants in Milano, “Ristorante da Cracco” 2 star Michelin with the chef Carlo Cracco, as baker and pastry chef assistant.
A call from his friend and fellow chef Antonio Tardi in 2006, soon had Silverio heading for Jamaica for the opening of an Italian Restaurant at Royal Plantation. This was his first promotion from Chef de Partie to Sous Chef at the Italian Restaurant Chef. After leaving Royal Plantation he decided to remain here in Jamaica where he has held the positions of Executive Sous Chef at Sandals Grande Riviera for 4 years, responsible as well for the 4 Italian outlets, 2 pizzerias, and 2 fine dining restaurants. He was moved to Rio Chico as Executive Chef with responsibility for Sandals Private Villas including one in Discovery Bay and one on the south coast in Whitehouse.
Silverio’s culinary philosophy and passion reflect the growing trend towards a healthier and down-to-earth lifestyle. Silverio’s preference is to allow the natural flavors of food to express themselves, that’s why he does not marinate meat or seafood with a lot of herbs and spice because it will cover the original flavor – “just use salt, pepper, fresh herbs and a lot of love” he says.