Bacchus Kitchen + Bar, the eatery in Grapevine serving up Euro-Mediterranean flavors and favorites along with nods to Texas, welcomed Juan Pablo Silva as executive chef, further bolstering the talent of the Hotel Vin hospitality portfolio.
“We are thrilled to welcome Juan Pablo’s outstanding talents to Bacchus Kitchen + Bar,” says hotel manager, Rene Clemente “His rich culinary background is the perfect match for our exceptional wine program, and we look forward to seeing how he crafts a menu that will only further elevate the dining experience at Bacchus.”
Chef Juan Pablo Silva brings nearly two decades of experience to his new position as executive chef at Bacchus Kitchen + Bar. In his new role, Silva oversees culinary operations for the various concepts, including menu ideation, procurement, personnel management, and catering. Silva is passionate about creating flavorful and stylized dishes, using his culinary training from around the world.
Chef Silva’s exceptional background includes a degree in Culinary Arts and Hotel Restaurant Management from the Cordon Bleu and remarkable experience gained at properties such as The Four Seasons Resort in Palm Beach, The Four Seasons Hotel Doha in Beirut, Sheraton Abu Dhabi Hotel & Resort, The Ritz-Carlton Abu Dhabi, Grand Canal, and The Ritz-Carlton Dallas.
