Chef Richard Silvey

Chef Richard Silvey forged his culinary career on the Atlanta restaurant scene, spending seven years honing his skills at Atlanta greats: Pricci, Nava and Horseradish Grill. He took on his first chef position at Sotto Sotto as Chef de Cuisine, alongside Riccardo Ullio. Silvey attended the APES Pizza School in Milan, Italy in preparation for the 2003 opening of a new restaurant with Ullio, the acclaimed Fritti. He served as Executive Chef for three years at Fritti, before following a passion for Latin American cuisine, to become the Executive Chef at Agave Restaurant. Silvey was Chef and Managing Partner at Vesuvius Pizzeria, then took the helm at Cypress Street Pint and Plate, beloved midtown pub, from 2011 to 2014. He once again joined forces with Riccardo Ullio to become the corporate chef at URestaurants, comprising Sotto Sotto, Fritti, Novo Cucina, and Escorpion. A move north for love in 2018 brought him to the position of the Executive Chef at New Realm Brewing in Virginia Beach, Virginia. Here, Silvey pulls inspiration from Mitch Steele’s world-class beers, Virginia Beach’s compelling food scene and local farms to create an approachable menu rooted in tradition.