Philippe Da Silva, a child of the Algarve in Portugal and originally from Cogolin, has never questioned his profession. He joined the staff of the Chiberta in 1977 and became chef in 1988.
Seven years later, he left Paris and its two stars to settle with his pots and pans in Callas, in the Gorges de Pennafort, where he established himself in a Provençal country house to offer a cuisine that resembles him: discreet, generous and joyful, using noble and seasonal products.
With the experience of tradition and a taste for novelty, he found his destiny by bringing his personal touch to Var cuisine, which allowed him to receive a Michelin star and three toques at Gault & Millau in 2015.
About the collaboration:
For Oliviers & Co, he brought together the pleasure of two classics in the same pot: black olive tapenade and pesto.