Stephen Silva, Partner and Executive Chef, has had a lifelong passion for food, wine and the arts, but decided to pursue cooking as a career. He studied cooking locally at Contra Costa College and in New York at the Culinary Institute in Hyde Park. He has traveled and studied in France, Spain and Italy  under the guidance of several Michelin three-star chefs and his work with European chefs such as Cesare Casella, Claudia Verro and Jean-Pierre Silva has greatly enriched his knowledge of Mediterranean cuisine. Prior to coming to Melons, Stephen spent 13 years as Executive Chef of Tourelle, a destination restaurant that was voted "Best of the East Bay" every year he was at the helm. During his tenure at  Tourelle, he created and managed a 3000-bottle wine list that won the Wine Spectator Award of Excellence for 10 consecutive years. In pursuit of the perfect marriage of wine and food, Stephen began to study wine making in 1996 with Kalin Cellars in Sonoma, California and in Beaune, France. Stephen is a guild member of the Court of Master Sommeliers and brings unparalleled knowledge of wine and food to Melons. He serves as your guide to customizing a perfect wine and food experience


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