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Marco D'Silva
Head Chef · Mumbai
SEALED #0482
Verified Experience
The Leela Palace
Head Chef · Mumbai
2022 – Present
✓ Verified
Taj Exotica
Sous Chef · Goa
2019 – 2022
✓ Verified
Oberoi Grand
Chef de Partie · Delhi
2016 – 2019
Specialisations
French ClassicalModern IndianPastry & BakingHACCP CertifiedMenu R&D
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Chefs on CuliNect
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Cities Covered
0
Verified Records
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Top Kitchens & Venues
Mumbai · 2,400+ chefsDelhi NCR · 1,800+ chefsBengaluru · 1,200+ chefsGoa · 750+ chefsHyderabad · 950+ chefsPune · 620+ chefsChennai · 540+ chefsKolkata · 480+ chefsJaipur · 320+ chefsAhmedabad · 340+ chefsMumbai · 2,400+ chefsDelhi NCR · 1,800+ chefsBengaluru · 1,200+ chefsGoa · 750+ chefsHyderabad · 950+ chefsPune · 620+ chefsChennai · 540+ chefsKolkata · 480+ chefsJaipur · 320+ chefsAhmedabad · 340+ chefsMumbai · 2,400+ chefsDelhi NCR · 1,800+ chefsBengaluru · 1,200+ chefsGoa · 750+ chefsHyderabad · 950+ chefsPune · 620+ chefsChennai · 540+ chefsKolkata · 480+ chefsJaipur · 320+ chefsAhmedabad · 340+ chefs
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Accent:
M

Marco D'Silva

Executive Chef & Culinary Director · Mumbai, Maharashtra

★ SEALED CHEF #0482· 14 Years Experience· French Classical & Modern Indian

Commercial Kitchen History

Executive Chef · The Leela Palace Hotel2021 – Present
Verified by General Manager· Mumbai

Directed a brigade of 28 line chefs across 3 specialty restaurants and 450-seat banquet operations.

Executive Sous Chef · Taj Hotels & Resorts2018 – 2021
Verified Record· Goa

Managed seafood station, cold larder, and pastry production. Redesigned seasonal Mediterranean tasting menu.

Chef de Partie (Saucier) · The Oberoi Group2014 – 2018
Documented· New Delhi

Maintained classical French reduction sauces, stock rotations, and HACCP compliance.

Certifications & Food Safety

HACCP Level 3 Management
Chartered Institute · Active
FSSAI FoSTaC Supervisor
Government of India · Verified

Culinary Techniques

Sous VideFermentationSugar WorkCharcuterieTasting MenusCost AnalysisP&L Management
🍳 New on CuliNect

Brigades, Crews & Chef Circles.

Commercial kitchens run on communication. Set up a private channel for your restaurant brigade, freelance pop-up crew, or pastry collective. Share station prep lists, daily service menus, and pinned briefings in one place.

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Restaurant Brigades

Private channel for your kitchen staff, line cooks, and sous chefs.

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Event & Pop-Up Crews

Coordinate catering gigs, supper clubs, and guest residencies.

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Chef Circles

Connect with regional pastry chefs, bakers, or culinary mentors.

Start a Kitchen Team Free →
🍳
The Bombay Canteen Brigade
12 members · 3 sous chefs · 1 head chef
Active
📌 Pinned Notice: Chef tasting menu updated with monsoon wild mushroom entremet. Station prep required by 5:30 PM.
V
Chef Varun (Sous)
Cold larder prep is complete. 40 portions of cured trout portioned and labeled.
Excellent work. Service brief at 6:15 PM sharp at the pass.
Message The Bombay Canteen Brigade…Send ↗
The Pass

Where chefs share what they've learned.

View The Pass Live →
C
Chef Priya Sharma
Mumbai · 2h ago
Plated

Seared hamachi, shiso oil, ponzu gel — our summer tasting plate. Focused on clean citrus acidity against high-fat hamachi.

48 ❤️ · 12 💬Read Post →
C
Chef Rohit Menon
Bengaluru · 5h ago
Field Notes

3 non-negotiable rules for running a 120-cover high-volume grill station without losing temperature consistency.

64 🔥 · 19 💬Read Post →
C
Chef Amara Krishnan
Chennai · 1d ago
Recipe

The mother-sauce base that makes our Chettinad braises rich: slow roasted shallots, kalpasi, and stone-ground spices.

82 🤌 · 27 💬Read Post →
Open Kitchens & Residencies

Host pop-ups. Guest chef nights. Ticketed tables.

Connect directly with culinary enthusiasts and venue owners. Post your upcoming tasting menus, guest takeovers, and open culinary residencies across India.

Browse Open Kitchen Events →
📅 Aug 29 · 7:30 PM

Konkan Coast Seafood Odyssey

The Olive Room Pop-up · Goa

Hosted by Chef Ananya Rao

18 seats left₹3,500 / seat
📅 Sep 04 · 8:00 PM

Nordic Techniques on Indian Produce

Studio 14 Kitchen · Bengaluru

Hosted by Chef Siddharth Roy

8 seats left₹4,200 / seat
The Seal Verification System

Three honest rungs. No pay-to-play badges.

Every claim on CuliNect is transparent. Explore how our 3-tier standard protects both the chef's hard work and the kitchen's trust.

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Rung 3 Standard

Sealed & Verified

We contact the restaurant management, GM, or Executive Chef directly to verify your tenure, station performance, and reliability. You earn the permanent gold ChefSeal badge.

How it looks to hiring kitchens:
Executive Chef · The Leela Palace★ SEALED
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