Portugal-native, Silva, gained acclaim as Head Chef of Guillaume Brahimi’s 3-hat Opera House restaurant for 12 years until it’s relocation to Paddington in 2013. This is reflected in bibo’s menu with a combination of traditional Portuguese fair with classic french cooking techniques – a delicious combination. He also owns Petersham bakery, Sweet Belem, which is famed for ‘the best Portuguese tarts in Sydney’ – which are featured on the bibo menu. More recently he opened up casual eatery FICH at Petersham specialising in sustainable fish and chips.
Nick started his career at the prestigious Congressional Country Club in Washington, DC. Cooking private events for former and standing Presidents, world leaders, professional golfers and business executives. He later took on a role with the Boston Bruins and Boston Celtics as a Sous Chef to their members only Legends and Courtside Club. Taking part in managing the daily operations of owners, members, players and their families, as well as the highly praised TD Garden culinary ventures. After Boston, he moved back to New York to work privately in homes around The Hamptons and Manhattan. Hosting private events for celebrities, sports stars, and the “common” New York people. Not long after, Nick began to work as sous chef alongside Australian born, Two Michelin star chef, Shaun Hergatt at The Restaurant at 432 Park Avenue.
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