Chef Sebastian Silbereis
I started cooking when I was just a kid spending time on a midwestern farm. It instilled in me a reverence for where food comes from. My grandmother, Mattie Bell Hill, taught me so many things. She ingrained in me a sense of pride, passion for flavors & food. Some of my earliest memories of food stem from time in my grandmother's kitchen. The smells & the sounds of the pots bubbling away. I either wanted to be a drummer or a chef! While I played in a swing band in high school, I always cooked. What started as a little thing I liked to do grew into hosting brunch for my family or dinner parties for friends. I studied classical cuisine & techniques but feel I really honed my skills once I started traveling the world. It was in Istanbul, Budapest, Florence & Palavas-les-Flots that I understood what Mattie knew; food should be simple, fresh & consequently delicious.
I have worked in some amazing restaurants like Pacific Rim, radius10, Capitol Grill at the Hermitage Hotel & Opryland Hotel & Convention Center. I have dined at some of the best restaurants & these experiences have helped me to develop my own style. I believe in simple cooking; fresh, local & sustainably responsible. Food doesn't have to be complicated. It should be beautiful. The ingredients must be respected & above all, it must taste amazing. I look forward to working with you & being a part of your next event.