Bobby Silva, who just joined Chinatown’s Sparrow + Wolf as a chef in November, died on March 23. He was 39 years old.
News surfaced on Instagram and Facebook as condolences came from chefs, friends and former co-workers.
Silva worked in Las Vegas for more than 20 years, studying at the College of Southern Nevada and Le Cordon Bleu before working as a sous chef at the Triple George Grill at Downtown Grand. His long career included stints with Rick Moonen at RM Seafood at Mandalay Place, and then with SushiSamba at the Grand Canal Shoppes as his executive chef. Silva appeared with SushiSamba executive chef Herb Wilson in Top Chef Masters.
Silva went on to work as corporate executive deputy chief for Grupo Mina and then returned to the Samba family as a leading culinary trainer for Samba Brands Management. Silva opened Sake Rok at The Park as an executive chef and went on to work as a chef de cuisine at Momofuku at Cosmopolitan of Las Vegas. He helped open Hatsumi at Downtown’s Ferguson’s Motel as a chef.
Silva has two children, Robert and Alex.
Condolences arrived from friends from all over the city.
“As chefs, looking inward, we can be competitive, arrogant, constantly pushing ourselves and each other, apparently in constant competition with each other. So, when I moved to Vegas, I realized that it would be the same. And honestly, it was 11 years ago, we were all stubborn, with no worries in the world other than cooking and kicking the butt on the strip. When Bobby and I became friends, I had just started at Tao / LAVO on Venetian. No matter what his day was like, he was a great listener, supporter and friend. These are the moments that most people outside the chefs circle never see, but that’s what makes our bond so strong. As a community of chefs, Vegas is special. I am surrounded by some of the most talented cooks in the world here, and we are all in this crazy art together … and today, we are suffering together, each of us cooking or working in Our kitchens and restaurants, all connected by the pain of a knife less chef on the board. We all miss you, Bobby, and our circle of crazy Las Vegas chefs. I love you, ”wrote Marc Marrone, owner of Graffiti Bao, on Facebook.
“Thanks for peeling clams in the middle of the cold desert for two days, laughing in frustrating moments around a campfire, cooking with me in the best pop-up I’ve ever made and I won’t soon forget. Thanks for advice, laughter and inspiration. Goodbye, buddy, ”wrote Justin Kingsley Hall of Main St. Provisions on Facebook.
“I’m shaken now,” wrote Starseed Lyss on Facebook. “Bobby, I wouldn’t be the chef I am today if we never met. So many long nights in the kitchen together so many memories and good times. I learned so much from you SO MUCH! How to write a menu, sharpen my knife … My dish skills were all thanks to you. And your food, man, your food. “