Andres Silva
Sydney 2026

Welcome to my page— this little corner of the internet where I share my journey through food, hospitality, travel, and all the experiences that came with it.

Cooking wasn’t always part of the plan for me. Everything really started when I went to the USA and worked in a restaurant for the first time. I quickly fell in love with the energy of kitchen life — the pressure, the teamwork, the rush of service, and honestly just being around food all day. From there, things kept growing naturally.

Over the years, I’ve been lucky enough to live and work in places like Canada, New Zealand, and now Australia, and every place taught me something different — not only about cooking, but about people, culture, and life in general.

This website is basically a collection of all of that. The food, the stories, the kitchen moments, the wins, the mistakes, the creative ideas, the travels, and the little things that keep inspiring me every day.

So whether you’re here because you love food, work in hospitality, or you’re just curious about the chef life journey — welcome. Glad you’re here.

Food Allergies and Food Intolerances

Food Allergies

A food allergy occurs when the body's immune system mistakenly identifies a food protein as harmful and triggers an allergic reaction. In Australia and New Zealand, the most common food allergens include peanuts, tree nuts (such as almonds, cashews, walnuts, and pistachios), milk, eggs, sesame seeds, fish, shellfish, soy, lupin, and wheat. These allergens must be clearly listed on food labels whenever they are present, even in very small amounts, to help consumers make safe food choices.

Food Intolerances

Food intolerance differs from a food allergy because it does not involve the immune system. Although generally less severe, food intolerances can still cause a range of uncomfortable symptoms, including:

• Skin reactions such as rashes or swelling

• Respiratory symptoms like asthma or a blocked or runny nose

• Digestive issues including bloating, colic, diarrhoea, and irritable bowel symptoms

• Neurological symptoms such as headaches, migraines, fatigue, and irritability

If you suspect that you or your child may have a food intolerance, it is important to seek advice from a healthcare professional. Many of these symptoms can also be linked to other medical conditions.

Food intolerances may be caused by naturally occurring substances in foods, such as lactose, gluten, and salicylates, as well as added ingredients, food additives, or processing aids.

Keeping a food diary can be helpful in identifying potential trigger foods. Diagnosis often involves removing suspected foods from the diet and gradually reintroducing them one at a time to determine which food is causing the reaction. This process should always be carried out under medical supervision, as some reactions, particularly those affecting breathing, can be serious.

More Than Just the Chef Title

Working as a chef can sometimes feel like you always need to chase the next title, the bigger salary, or the “better” position. But honestly, after spending years in kitchens, I’ve learned that none of that really matters if you’re not happy where you work.

For me, having a good team, a positive kitchen vibe, and enjoying the people around me is way more important than simply having a fancy title. A kitchen where everyone respects each other, helps each other, and can still laugh during a crazy service makes such a huge difference. You don’t just cook better — you actually enjoy going to work.

Of course money matters, and growing professionally is important too, but sometimes higher positions also bring a lot more stress, pressure, and burnout. I’ve realized that protecting your mental health and enjoying the job is just as important as moving up in the industry.

At the end of the day, cooking is something I genuinely love, and I never want to lose that passion just because of stress or unhealthy environments. For me, success is finding a kitchen where you can keep learning, feel appreciated, have a life outside of work, and still love what you do when service starts.