Silio Del Fabro

Coming Up

At Esplanade, Silio Del Fabro holds the line between kitchen and dining room as Head Chef and culinary director, shaping the restaurant’s identity through technique, sourcing, and service tone. The role extends beyond production; it is about keeping the whole operation aligned so the guest experience carries the same control as the food.

Where They Are Now

The kitchen language at Esplanade is built on restraint and detail. Arctic char with crispy fried skin shows how texture can carry the plate, while mussels, cockles or razor clams bring a clean marine register to the menu. Perfectly poached veal filet with truffle jus follows the same logic: precise cooking, measured richness, and no excess. That approach is tied to a clear service principle. Silio Del Fabro says, “We aim to provide our guests with unforgettable moments at the highest level while also contributing to a better world.” In practical terms, that means the work is framed as more than presentation; ingredient choice and final plating are part of the same standard.

Signature

Silio's signature dishes include arctic char with crispy fried skin and veal filet with truffle jus. Together, they show a kitchen that values exacting execution, quiet expression, and balance in texture, aroma, and finish.

In Their Words “Sustainable action and delight are by no means mutually exclusive - rather they are a perfect symbiosis and a huge source of inspiration.” “We aim to provide our guests with unforgettable moments at the highest level while also contributing to a better world.”

Honors

His stated standard links pleasure with responsibility: "Sustainable action and delight are by no means mutually exclusive - rather they are a perfect symbiosis and a huge source of inspiration."