About Chef Luis
“The path isn’t a straight line; it’s a spiral. You continually come back to things you thought you understood and see deeper truths,” said, Barry H. Gillespie.
The truth of the matter is; Luis has 4 decades of experience in hospitality and food. “I have had success and a spiral of learning along the way…I’ve come full circle, catering was where I started my professional career,” said Luis. One of his greatest accomplishments was opening a restaurant but his dream has expanded. The knowledge and resources gained over the years now, define Silva Events expertise.
His cooking style comes from his ethnic Mexican background; his mom and dad continue to be a great influence on him. Luis said, “it’s all about food and family; they also passed on a sensitive palate for which I am eternally grateful”. His family is from the borderland; Luis likes to call his style of cooking ‘North Baja Style’.
In his extensive travels abroad he worked alongside inventive Chef’s influencing his style of cooking. His passion is creating sauces and infusing other types of food into Mexican cuisine.
Luis studied at Culinary Institute of Tijuana. It was there that the importance of sourcing local produce and fresh seafood locally was solidified. The Hawaiian Islands provides him some of the best Seafood, organic proteins such as beef and pork and locally sourced produce. Luis is constantly creating new dishes inspired by what Hawaii has to offer, from the farmers to the fishermen.
For 30+ years, the North Shore of Oahu has been his home. In that time, he has catered premiere events throughout the Island. It’s been a blessing.
One of his career highlights was receiving a phone call from the Legendary Big Wave Surfer, Derrick Dorner asking him if he would like to cook for Anthony Bourdain. He cooked at Mr. Peter Cole’s home at Rocky Point and the crew filmed him in action.
It’s all about food and family. I love what I do and consider everyone, Ohana.
Here are some of Luis’s career landmarks:
1998 Lisbon Portugal, Worlds Fair, Culinary assistant
2002-2003 Biel Switzerland, Lead Kitchen Manager
2003 Founded LUIBUENOS Catering Co.
2004-2008 Vans Triple Crown of Surfing-catered entire event
2007-2016 Founder of LUINUENOS Restaurant, Haleiwa
2008 Featured on Anthony Bourdain’s, No Reservations
2010-2013 Chef Under The Stars, Turtle Bay Resort
2013 Featured on Sam Choy’s Cooking Show
2015 Culinary Certificate from, Culinary Institute of Tijuana Mexico
Summer: Event Coordinator
Summer is a born-and-raised Georgia peach who began her food industry career at the age of 16, working for a famous baker and caterer in her hometown. After moving to New York City to complete her college degree, she helped open several restaurants for André Balazs.
Summer later served as a principal at a private concierge company before launching her own firm. For many years, she curated elite dining experiences for her clients, which allowed her to experience New York City’s culinary excellence firsthand. This is where Summer’s passion for food truly took flight, expanding her palate through the city's diverse, worldly cuisines.
Continuing her journey west, Summer moved to California, where she worked high-end catering events for Hollywood’s elite and bartended on the Sunset Strip. Since landing on Oahu, she has immersed herself in the local scene, working lu’aus and catering weddings in Waimea Valley. With over two decades in the industry, Summer brings both Southern hospitality and the spirit of aloha to the table every step of the way.