

We caught up with the formidable chef to discuss pre-teen food memoirs, seasonal menu fever, and chef challenges.
Sending rippling waves through the sheeny luxe avenues of London’s billionaire W1 playground, the fresh cuisine destination of SiLVA is currently in the midst of revelling in its sapid gourmet prestige, scarcely three months since unveiling its secluded yet polished mews abode in November ‘24, cosily snuggled up within Mayfair’s Bruton Place.
Stemming from the Latin word for forest, founder Daria Grebenyuk, alongside her first-rate cooking clique, have introduced to their well-heeled visitants an elegant dining sanctum with a more humble aura in this otherwise, glitzy brazen quarter of the capital.
Whilst basking in an earthy, botanical backdrop of floral foliage adornments, pastel hues and curvaceous banquette seating, guests have the opportunity of satiating their dining desires on a hearty yet refined affair. The menu showcases a toothsome daytime regale of airy soufflé pancakes lovingly served with a serving of silken Chantilly served with heady lavender, and perfectly poached eggs which transitions into an evening feast of butter melting cutlets of prime lamb, or meaty tender halibut accompanied with a peppered margarita.
Head chef Slawomir Sawicki is somewhat a culinary Mayfair maven, unabashedly exhibiting a glittering resume in some of the most coveted epicurean establishments from the fashionable Parisian influenced brasserie of Mister Nice, to the art deco jewel of the five-star Sheraton Grand Park Lane Hotel, not to also neglect, his casual Michelin star tour of duty at the exquisite tasting haven of Bishopsgate’s Galvin La Chapelle.
Honing in on his formidable culinary expertise for London’s topmost elite clientele, chef Slawomir has, under the invaluable mentorship of Daria Grebenyuk, triumphantly demonstrated his masterly techniques of blending traditional flavours and seasonal produce, with a modernistic verve to evolve in harmonious melody with our changing seasons, and blend effortlessly with the independent spirit of Bruton Place.
Seated in the sleek intimate den of the cocktail bar, it was utter enjoyment interrogating chef Slawomir himself over a refreshing ‘Parma Violet’ concoction tingling with sweet peach and zesty lemon, as we glossed over on pre-teen food memoirs, seasonal menu fever, and chef challenges.

SiLVA is a lively and inviting space filled with natural light in an airy, vibrant setting. Image credit: John Carey
Can you tell us a little bit about yourself, including where you are today, professionally, and what got you here?
I’m originally from Poland and, since 2007, have been living in London currently under the golden opportunity as head chef at SiLVA Mayfair. Throughout my journey, I have worked for some of the best chef maestros like Eric Chavot, who is a real perfectionist in cooking and running the kitchen.
His cooking is based on pure French cuisine which was a dream for me to learn. Other incredible chef confidantes have been Chris and Jeff Galvin; besides their legendary status in London, fantastic food and stunning restaurants, they are just some of the greatest people to work for.
What, or who, inspired you to become a chef?
First of all, I would have to say it was my love for food. When I stepped into the kitchen for the first time, I knew I wanted to be a chef. The wonderful thing about cooking and running a restaurant is that every day can be so different.
Galvin at La Chapelle, Mister Nice and The Sheraton Grand Park Lane, you’ve certainly worked in some of the most prestigious kitchens! What was it that attracted you to join the SiLVA familiar?
For me, personally, it was such an amazing opportunity and a challenge to be in charge of opening and developing the menu from day one.
The project ticked all my boxes: location (Mayfair), gorgeous restaurant, and the freedom I was granted regarding the menu, and experimenting with new products which I really saw was keeping the kitchen team motivated and inquisitive about food. Crucially and significantly, we owe a lot to the owner, Daria, who has been a number one supporter and moral force cue from day one.
How would you describe the menu at SilVA?
I’d say Mediterranean with a twist. A majority of the influence has come from Daria’s travels around the world. We also wanted to combine my bon vivant wisdom with Daria’s most memorable dishes and interpret them in a new refreshing manner, so our guests would be able to indulge in various global cuisines all in one place.
Describe a typical day in the kitchen.
We always start with deliveries, checking the quality of products and putting them away. Then, of course, coffee time! (very important in the kitchen).
Our breakfast chef tends to wave his AM cookery sorcery as the other chefs are ready to begin prep for the day. At 11.45am we are set to conquer the afternoon service.
When lunch is finished everyone takes a breather before returning at 5.30pm to gear up for the dinner routine, before finally clocking off at 10:30pm.