World's 50 Best Bars
Marcio Silva
- Discipline
- World's 50 Best Bars
Portrait of Marcio Silva
i. Biography
Marcio Silva cooks from Brazilian and Portuguese lineages, and the work is strongest when those traditions are held in deliberate balance rather than blended loosely. The technique reads as disciplined and referential: a cook using inherited cuisines as structure, then narrowing them into a personal language at the pass. A 2019 stint at Kosushi in Miami Beach, Florida, United States, sits in that record as a clear professional marker, one part of the formation that informs his current point of view.
The Climb
The role of chef of Churrasco gives Marcio Silva a fixed professional frame, and the title carries the weight of responsibility that comes with running a kitchen direction, not just executing one. In that position, the work is less about display than consistency: holding a cuisine focus, setting the pace, and making the plate read with intent. Churrasco is where that line of practice is now expressed.
Today
Brazilian and Portuguese cuisines remain the anchor points in Marcio Silva’s cooking. Those traditions supply the grammar of the plate: familiarity, restraint, and the kind of precision that lets a dish speak without extra explanation. The result is cooking that favors continuity over novelty, with each service reinforcing the same core focus.
Career - Chef — Churrasco, Auckland, NZ
Signature
Shokobutsuen is listed among Marcio Silva’s signature dishes, which places it as a named expression of his kitchen language rather than a side note. Within a repertoire shaped by Brazilian and Portuguese reference points, the dish stands as a recognizable marker of how he translates those influences into a specific plate.
FAQ What is Marcio Silva's current role? As of 2026, Marcio Silva is Chef of Churrasco. What is Marcio Silva known for? Brazilian and Portuguese cuisines.
