Born in Venezuela, Mario Da Silva began his culinary career at the age of 17, pursuing a degree in Gastronomic Science at the University of Yaracuy while simultaneously gaining hands-on experience in hotels and catering companies. His passion and dedication soon led him to Caracas, where he trained under acclaimed Chef Carlos Garcia at Alto—the only Venezuelan restaurant featured on the LATAM 50 Best Restaurants list. During this time, he had the opportunity to collaborate with internationally recognized chefs such as Ricardo Chaneton, Mauro Colagreco, and Enrique Limardo.

As sous chef to Humberto Arrieti, Da Silva joined Venezuela Gastronómica, a prestigious collective of the country’s top chefs, united in their mission to celebrate and elevate Venezuelan cuisine. In 2016, he relocated to the United States, where he contributed to the launch of five casual dining concepts before returning to the fine dining world. He later partnered with Chef Louis Maldonado to open Andiron in Houston, further deepening his commitment to culinary excellence and innovation.

Today, Mario Da Silva serves as Executive Sous Chef with the Bastion Collection, where he continues to champion seasonality, exceptional ingredients, and terroir—cornerstones that have defined his culinary philosophy throughout his career.