Chef Bryce Silvio graduated from Nicholls State University in 2014. Silvio says that he always enjoyed cooking with his grandmothers and started his culinary journey with the thought that he might one day open a restaurant showcasing family recipes.
While in culinary school at the Chef John Folse Culinary Institute, Silvio had the opportunity to work with many outstanding chefs at various culinary events such as cooking for the Masters golf tournament. However, it was after his senior internship with Houmas House Plantation that he truly found his passion. Silvio has been working for Houmas House Plantation since his internship and has moved up the ranks to Sous Chef. Silvio oversees all three restaurant venues as well as a year-round wedding and event venue.
Q: Have you worked with any influential chefs throughout your time during or after culinary school?
A: The most influential chef I have worked with would have to be Chef Joseph Dicapo, Executive Chef of Houmas House Plantation. Chef Dicapo took an interest in my eagerness to learn and started to groom and fine tune my skills. Becoming my mentor and my Executive Chef over the years he has introduced me to the farm to table concept, high-quality meats such as Waygu beef, and his vast culinary knowledge.
Q: What is your current job like?
A: The Houmas House Plantation consists of three different restaurant venues and a year-round wedding and event venue. My role is to oversee all locations and lead any of the venues that need assistance that day. I also assist with menu planning, protein fabrication, ordering and product securing.
Q: How do you see your position progressing over the next 5 years?
A: Houmas House is working on building an amphitheater and a Steamboat museum. This would add two more event venues to the property, one of which could hold 1,000 people at a time. This would certainly add to my daily tasks but also give me an opportunity to learn more about larger scale event catering.
Q: How important do you think that culinary school was to your success?
A: Culinary school has been very influential in mapping out my culinary career. Culinary school introduced me to the vast opportunities that the industry has to offer. Through my internship is actually where I found Houmas House Plantation where I am still working today.
Q: What did you learn at the Chef John Folse Culinary Institute that still impacts you today?
A: Being able to learn about all of the different management styles and culinary techniques are what really impacted me the most.
Q: What was your favorite class that you took in culinary school?
A: I really enjoyed all of the classes. However, Chef Bill Thibodaux’s restaurant seminar class is what really prepared me for the job that I am in today.
Q: What is one piece of advice that you would like to share with other culinary students?
A: Keep an open mind, always learn, and say “Yes, Chef”.