Harrah’s Resort Southern California is pleased to announce the appointment of Chef John Silva as Executive Chef of Hell’s Kitchen. In this role, Chef John will oversee daily culinary operations for the first and only Hell’s Kitchen in California. With close to two decades of experience in the industry and a long-standing background in destinations across the region, Chef John will be a tremendous asset as Hell’s Kitchen at Harrah’s Resort Southern California continues to evolve.
“I am honored to be leading the Hell’s Kitchen team at Harrah’s Resort Southern California,” said Chef John. “Having worked in several esteemed kitchens throughout San Diego, I look forward to exemplifying the famed Hell’s Kitchen passion and commitment to excellence in every plate.”
A San Diego native, Chef John spent his childhood immersed in the kitchen of his family’s Mexican restaurant, Las Parrillas Mexican Food. This early exposure to the world of food ignited a lifelong passion, leading him to nearly 20 years of experience in the food and beverage industry, where he has showcased his talents at local casinos and upscale country clubs. Prior to joining the Hell’s Kitchen at Harrah’s Resort SoCal, he served as Chef De Cuisine at Yaamava’ Resort & Casino at San Manuel, and then served as Executive Chef at Lake Arrowhead Yacht & Country Club.
“We are delighted to announce the appointment of Chef John as the Executive Chef of Hell’s Kitchen at Harrah’s Resort SoCal,” said Jill Barrett, Senior Vice President and General Manager. “We are confident that under his leadership, Hell’s Kitchen will continue to set the standard for exceptional dining experiences in Southern California.”
A natural-born leader with a passion for food, Chef John aspires to emulate the high standards set by world renowned, multi Michelin star Chef Gordon Ramsay, building and mentoring a talented team. While San Diego has always been home, he’s lived around the world, including places such as New York, Chicago, and Mexico. When not in the kitchen, he finds joy in playing the drums, expanding his cookbook collection, experimenting with new recipes, and immersing himself in food research.
