i. Biography
The work turns on a tight cooking grammar: product, precision, emotion, with memory kept close to the pass. “This Spring Menu is personal. It’s made of memories of Sortelha, where I grew up.” In Ricardo Silva’s cooking, restraint does not read as emptiness; it reads as control. The line is clear, and the feeling is carried inside it.
The Climb
International kitchens shaped the technical and rhythmic discipline behind Ricardo Silva’s style. Training at Vila Vita Parc in Algarve, Portugal, then at Sketch in London, United Kingdom, gave him exposure to different dining cultures before he moved to Paris, France, where he became chef at Sur Mesure in 2011. The sequence matters here: each stage added pressure, range, and calibration to a cooking language that stays exact without turning rigid. Today, Ricardo is Executive Chef of Ontra's Gourmetstube and Executive Chef and associate of ONOR, a role he has held since 2023. The dual position asks for consistency across service and enough sensitivity to let a menu carry season, memory, and place without losing form. In that frame, the work remains disciplined, but not mechanical.
Today
That work at ONOR is tied to the MICHELIN Guide awards earned at that address in 2025 and 2026. The recognition sits on top of a kitchen identity that is built from execution, not from noise. In Germany, the structure is the restaurant; the voice comes from Ricardo’s memory. The result is a menu that is composed with care and held together by a quieter emotional thread. The present cooking is marked by economy: the product leads, precision follows, and emotion completes the shape. That is a practical way of saying the ingredients stay legible, technique stays in service, and memory operates as part of the method. Nothing is overworked; the point is to let the choices carry the meaning.
Signature
Signature dishes include the product. The phrase points to a direct approach: ingredient first, technique in support, and no need for excess to make the point. In Ricardo Silva’s work, signature reads as focus rather than display, with each plate built to stay clear and deliberate.
Recognition
Ricardo's honors include MICHELIN Guide one star (2026) and MICHELIN Guide one star (2025). Those awards place the work in a line that runs from training in Portugal, the United Kingdom, and France to a present defined by exacting standards and personal resonance. The through-line remains the same: product, precision, emotion, and Sortelha, where he grew up.
Profile updated August 2026
FAQ
Asked of Ricardo
What is Ricardo Silva's current role?
As of 2026, Ricardo Silva is Executive Chef.
Where did Ricardo Silva work before?
Ricardo Silva's earlier career included Vila Vita Parc, Sketch, and Sur Mesure.
What recognition has Ricardo Silva received?
MICHELIN Guide one star (2026).
