Alexandre Silva

The Path

Two overlapping roles set the shape of Alexandre Silva’s early career: chef at Bocca (2007–2012) and founder at Project 4th Floor – Experimental Kitchen (2007–2012). The pairing points to a practice split between kitchen discipline and experimental method. Working across both at the same time suggests a chef attentive to execution, but equally alert to form, process and the possibilities of a more exploratory setting. He later served as Executive Chef at Alentejo Marmóris Hotel & Spa (2012), a short but distinct step before taking on the role that would define his direction at Loco. The progression is measured rather than theatrical, with each post adding to a profile grounded in consistency rather than display.

The Work Today

At Loco, Alexandre Silva works from the position of Executive Chef with Portuguese cuisine as the core reference. The emphasis on Portuguese products and small producers gives the cooking its structure: tradition is not treated as ornament, but as material to be handled plainly and precisely. The restaurant’s identity and Silva’s own practice are closely aligned, with origin treated as something to be carried forward rather than reworked beyond recognition. His method relies on restraint, and on the idea that fidelity to source can carry as much force as embellishment. The result is a kitchen language that is grounded, deliberate and clear about where it stands.

In Their Words “All we do is Portuguese cuisine: we promote Portuguese products, encourage small producers and show exactly who we are.”