Chef Rebeca Silva Ruiz

Chef At Home in Bradenton

I am a chef driven by emotion, intuition, and a deep respect for ingredients and people. My work goes beyond cooking: I create intimate, thoughtful dining experiences designed to feel personal, warm, and memorable.

Born in Venezuela, I always felt drawn to the kitchen. I trained in culinary school for two years, and while the desire to cook was always there, I once doubted my own abilities. That curiosity and fear became motivation: I immersed myself in the study of food chemistry to truly understand how ingredients work and why techniques matter, allowing me to cook with confidence, intention, and depth.

My cuisine is honest and refined, shaped by cultural roots, technique, and a strong sensitivity to balance, flavor, and presentation. Over more than ten years of experience in professional kitchens across the Americas, I have worked with diverse culinary traditions, including Peruvian, Chilean, French, Italian, and Venezuelan cuisines, which form the foundation of my culinary identity.

I spent 4 years working in a french restaurant, where mastering classical french techniques became a turning point in my career, shaping the way i understand structure, precision and flavor.

Later, i refined my approach while working at the Ritz Carlton Sarasota, an experience that strengthened my sense of excellence, service and attention to detail.

I adapt each menu to the client’s tastes, lifestyle, and the moment being celebrated, understanding that cooking in private homes requires trust, flexibility, and attention to every detail. I am known for my calm presence, professionalism, and ability to read a space and the people in it.

I value clear communication, organization, and care—from the first conversation to the final plate—ensuring clients feel relaxed, heard, and genuinely well taken care of. With a solid business mindset and experience managing food operations, I combine creativity with structure, delivering high-quality results while respecting each home, schedule, and expectation.

For me, food is not only nourishment, but a way to create connection, comfort, and meaningful experiences.

For me, cooking is...

My way of caring and creating connection. It’s how you transform emotion, knowledge, and experience into something genuine and meaningful.

I learned to cook at...

through curiosity, discipline, and experience. My training began in culinary school and deepened through years of hands-on work in profesional kitchen