Chef Silvio Morelli

Chef Silvio Morelli

Born in the Tuscan city of Pisa, Michelin 2-star Executive Chef Silvio Morelli was once a student in the field of Arts and Industrial Design before he left his academic achievements to pursue his passion for the culinary arts. His first career milestone was without a doubt, his stint as Chef de Partie at 'L'Auberge du Pont de Collonges', a 3 Michelin Star Restaurant in Lyon led by Paul Bocus, before he continued his training under his mentor Chef Michel Guerard at 3 Michelin Star Restaurant, Les Pres d'Eugenie. In the following 15 years, Chef Silvio relocated to Martinique, a small island in the Antilles where he has worked as Executive Chef at 4 and 5 Star Hotels, La Bateliere Plazza and Le Marouba and ultimately earned the coveted 2 Michelin star honour. With a keen curiosity and interest in exploring the culinary scene in Asia, Chef Silvio relocated to Singapore in early 2011 to take on the role as Executive Chef of Da Paolo Group, before he moved on to helm Gaia Ristorante and Bar as Executive Chef and the T.R.E. Group of Restaurants as Mentor Chef. Presently he is the Chef Owner of Trattoria Gallo D' Oro, a charming, authentic Italian restaurant where he presents the best of fine Italian cuisine, art and history.