In conversation with Charlie Dilworth, Head Chef at SiLVA

“My priority is also to ensure that my team – my kitchen brigade – is happy, motivated and engaged in doing our best each day.”

 - Charlie Dilworth

Charlie Dilworth. Image courtesy of SiLVA Restaurant.

Charlie Dilworth is the Head Chef at SiLVA Restaurant, where he brings together seasonal, ingredient-led cooking with Mediterranean influences, while adding his own distinctive flair. Originally from Kent, Charlie’s route into professional kitchens was somewhat unexpected. After studying physiotherapy at university, he discovered that his passion for cooking, first nurtured through weekend and summer work in a Kent events kitchen, was something he wanted to pursue professionally.

Since then, Charlie has built an impressive career working in respected kitchens including Lita, Boys Hall and Rocksalt. Now, at just 28, his appointment as Head Chef at SiLVA marks an exciting new chapter, giving him the opportunity to put his own culinary stamp on the restaurant.

We caught up with Charlie to talk about his journey into hospitality, the lessons he has learnt along the way, his vision for SiLVA Restaurant, and what he likes to cook when he finally gets home after a busy service.

You grew up in Kent and have built your career through some highly respected kitchens. What first inspired you to become a chef, and was there a defining moment when you knew this was the path you wanted to follow?

I fell into hospitality by default. Although I had a keen interest in cooking throughout my teen years, I went to university (Gloucester) to study Physio-therapy for two years, but I didn’t really feel that was the career direction I wanted. I had worked weekends and summers as a student at a smart wedding and events venue in Kent, as a basic commis chef, and learned so much. I had always enjoyed a bit of cooking at home, more of a hobby, and watched all the cookery tv programmes enthusiasm. That hobby has become a career.

SiLVA, Mayfair. Image courtesy of SiLVA Restaurant

At 28, becoming Head Chef at SiLVA marks an exciting milestone in your career. How does this opportunity reflect the journey you’ve taken so far, and what vision do you have for the restaurant moving forward?

Each step of my working life so far has contributed to my role and responsibility as head chef at SiLVA. I am trying to put my personal culinary stamp on many dishes, but also retaining an element of classic Mediterranean with the menus. My priority is also to ensure that my team – my kitchen brigade – is happy, motivated and engaged in doing our best each day.

You’ve worked alongside some impressive names and at acclaimed restaurants, including Lita, Boys Hall and Rocksalt. What lessons from those kitchens have shaped the chef you are today?

Every restaurant and chef in my working history has taught me lessons – never let standards drop is a key message. When I was at the Kent events venue, the head chef was ex-Marcus Wareing at The Berkeley, so he had great wisdom and experience to impart, including  how to do basic kitchen craft well and vital organisational tips, including hygiene, knife skills etc. That gave me a strong early cheffing foundation.

SiLVA, Mayfair. Image courtesy of SiLVA Restaurant

SiLVA has developed a strong identity around seasonal, ingredient-led cooking with Mediterranean influences. How are you bringing your own personality and experiences into the restaurant’s evolving menu?

From day one, the vision of the restaurant fit with my own cooking and management style – there was a natural connection. I have slowly introduced different plating for more visual impact, as well as adding some more luxury ingredients to the repertoire, such as lobster, turbot, scallops and premium beef. Mayfair customers want a mix of traditional and contemporary food, as well as both simple, comfort dishes along with more intricate options. The finest quality ingredients are imperative, and I keep looking for new suppliers who can provide us with the best.

SiLVA, Mayfair. Image courtesy of SiLVA Restaurant

For guests discovering SiLVA for the first time, what would you hope they understand about the restaurant and the food you’re creating there?

SiLVA has many personalities – it’s ideal for everything from a quick business lunch (we have a great value set menu), for a leisurely Saturday brunch, or for a romantic evening meal. There is also enough variety of dishes to appeal to a broad customer base. The dining room is so pretty, too – plus our 1st floor private dining room is a huge hit, whether for our corporate guests or social get-togethers. We’ve already attracted loads of keen regulars – which is also a testament to our talented front-of-house team.  

SiLVA, Mayfair. Image courtesy of SiLVA Restaurant

The [Quick] #FLODown:

Best advice you have received?

Focus, work hard, improve every day, be organised.

After a busy service, what do you cook for yourself at home?

I love Asian food, and there is a superb Asian supermarket nearby where I live in Stratford – so I often get packages of ramen, then improve them with onions and pickles, etc; or maybe some gyoza. Not junk food!

What is your favourite pastime?

Love football, golf, tennis – most sports!

If you weren’t a chef, what do you think you’d be doing instead?

Probably something in the sports field, perhaps the physio side, or maybe agent

What is your favourite restaurant in London, and why?

Speedboat Bar (great atmosphere); but I have a long list of restaurants I want to explore.

SiLVA Restaurant is located in Mayfair, London, at 26–28 Bruton Place, W1J 6NG.

Website:  silvarestaurant.co.uk

Instagram: @chef_charliedilworth;  @silvarestaurant