Silvia has worked at the prestigious Saf restaurant in London, an award wining raw vegan restaurant and the Lakeside restaurant in Surrey University, also award winning. In addition, she has taught at several high-end UK spa retreats and public centres, and has catered for living food events and festivals.
She has completed a Human Nutrition course in the Open University and is currently studying nutrition in the Natural Nutrition College.
As well as being a gifted and created chef, Silvia has achieved the competent communicator award from Toastmasters International and is making her way towards the advanced speaker level.
Brought up by vegetarian parents, Silvia has always being taught to cook from scratch and to appreciate food. Her father was a vegetarian chef, her mother an expert forager. After leaving home, she traveled to all five continents, more than thirty countries in total. Always curious about the different flavours and skills she observed, she found herself becoming even more resourceful.
This is her lifestyle choice, she believes in what she teaches and she enjoys every minute of it.
Mission Statement
The Raw Deli’s mission is to show you the amazing potential of living foods, teaching and delighting you with dishes that are mouthwatering and healthy at the same time
History
Silvia was educated by a chef (her father) and for as long as she can remember has spent countless hours in the kitchen helping out. As any great chef knows, the bottom rung of the ladder is not glamorous. She helped out by washing and peeling, but always observing, and by the time she left her parents at 17 she could prepare a diverse range of interesting and mouth-watering meals.
Her father is an energetic and talkative vegetarian chef who has travelled to many countries all around the planet, and as such Silvia was taught to mix local ingredients with overseas techniques.
Being a vegetarian chef in Spain was (and still is) a rare thing, and in the pre-internet days developing an imagination was crucial, thus the whole family learned to develop theirs and became very creative.
Silvia’s mother is an expert forager, she gives guided tours around the local mountains and explains all about the wild plants she finds on her way, from the beneficial properties to the old mythic tales. Her mother knows the best traditional dishes; she is a wise woman with heaps of patience and love – essential for traditional Mediterranean food. These characteristics were also passed on to Silvia. Her mother also works in the agricultural department in Spain, and comes from a farmers’ family. That’s why Silvia has great concern about the way we treat farmers and encourages people to go to the farmers’ market. She also understands the importance in the quality of the food, and how it’s treated during its journey from the fields to your plate.
After leaving home, she travelled to all five continents, more than thirty countries in total. Always curious about the different flavours and skills she observed, she found herself becoming even more resourceful.
Silvia has a great respect and admiration for those who grow food, which is why she makes every effort to use local and seasonal produce for her raw food creations.
