Michelin Star Chef Culinary Consultant

Driven by passion and led by knowledge

Born in Clusone, Northern Italy, Silvio Armanni was inspired by his Nonna’s heartfelt cooking. He trained in Michelin-starred kitchens across Europe, refined his style in Tokyo and Shanghai, and became Executive Chef at Octavium in Hong Kong, earning its first Michelin star in 2019. In Lisbon since 2021, he designed and launched 5 concepts in 4 years, a delivery, a gourmet restaurant, a pasta bar, and 2 quick-service restaurants. He also led a consulting project for the 5 stars Hotel Conrad Maldives, supporting the Mediterranean Restaurant.

About Chef Silvio

Chef stirring a large pot in a professional kitchen.
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Services

How to create memorable dining experiences, streamline busy kitchen operations and achieve lasting profitability:

  • Interior of a restaurant with wooden tables set with wine glasses, green glass vases, and napkins. Outside view through large windows shows a man seated at a table under an umbrella. The bar area has shelves filled with bottles and glasses.

    Restaurant Consulting

    From concept idea to operation identity creation, menu planning, and overall food & beverage strategy.

    I help restaurants define their identity, create a cohesive concept, and build an effective food & beverage strategy. Services include market analysis, brand positioning, operational planning, menu and product sourcing, supplier selection, and ongoing consulting support to ensure your vision becomes a successful, profitable reality.

  • Private Events, Villas services & Pop-Ups

    Offering short- or long-term partnerships tailored to client needs, for special occasions.

    Tailored, short- or long-term support for special events, pop-ups, and unique culinary experiences. From menu design and sourcing to staffing and execution, I ensure every event runs smoothly, reflects your brand & needs and leaves a lasting impression.

  • Gourmet dish with lobster, avocado, trumpet zucchini and mozarella sauces on a white plate.

    Menu Development

    Designing, executing and costing a new menu or update one, based on the concept.

    Creating, updating, or refining menus that align with your concept and operational goals. Services include recipe development, costing, portion control, ingredient sourcing, and presentation guidance to deliver profitable, appealing, and consistent dishes.

  • Two chefs in white uniforms and black aprons preparing food in a professional kitchen, with another chef working in the background.

    Staff training and development

    Focus on operational excellence, skills enhancement, and team leadership.

    Supporting the team performance through focused training programs in operational excellence, technical skills, service standards, and leadership development. Programs can be tailored for front-of-house, back-of-house, or full-team workshops to boost efficiency and morale.

  • Fresh Sardines fish displayed on ice at a seafood market.

    Food Cost Control & Zero Waste

    Reduce food waste while maintaining quality and profitability through intelligent cost control systems.

    Implementing smart systems to reduce waste while maintaining quality and profitability. Services include cost analysis, inventory management, portion control, supplier optimisation, and training your team in sustainable practices that save money and resources.

  • A male chef working in a professional kitchen, seen through a gap in the kitchen shelf, with pots, pans, and kitchen utensils around.

    Professional Kitchen Design & Workflow

    Functional kitchen layouts designed to improve workflow, efficiency, and team performance.

    Designing functional kitchens that improve efficiency, workflow, and team performance. From layout planning to equipment selection, workstations, and operational flow, I ensure your kitchen is optimised for speed, safety, and productivity, when under pressure.

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“Simplicity in a dish reflects the respect a chef has for the ingredient and the cuisine becomes the authentic extension of a strong idea”

Artfully plated dish with curled white asparagus ribbons, black caviar, shredded bottarga, on a gray plate.
Amberjack sashimi
Plate of green pasta with leafy greens and sprinkled with grated hazelnuts.
Black pasta topped with baby calamary and garnished with basil leaves on a white plate
A metal tray with breaded, fried veal chop, roasted potatoes, cherry tomatoes, a bowl of creamy mayonnaise with paprika, and a grilled lemon half.
Close-up of yellow tortellini pasta with green peas, crispy guanciale pieces, and red nduja, served on a white plate.
Plate with portions of cooked steak, fried chicken and vegetables including leafy greens, green beans, and lettuce, all drizzled with sauce.
A millefuille dessert plate with pastry cream, topped with white frosting, peaches slice, and a drizzle of dark aceto balsamico tradizionale di Modena, being added by a hand.
Elegant dessert plate featuring a halved pastry with lemon creamy filling, a dollop of smooth caramel sauce, a quenelle of latte ice cream, and several caramelized almond toppings, arranged on a white round plate.
Chocolate souffle dessert in a black ramekin with a dollop of hazelnut ice cream on top, served on a white plate.

Career highlights

  • Earned a Michelin Star in Hong Kong in the 2019 within 16 months of the opening of Octavium Italian restaurant, under the guidance of Chef Umberto Bombana for 3 consecutive years.

  • While working with Chef Luca Fantin in Japan, took part in the No Waste cooking charity project during Expo Milano by Massimo Bottura, later published as "Bread Is Gold".

  • Invited like participant in the international culinary event "Food Topia" in Lisbon, organised by Amouse bouche, alongside local and international chefs.

  • In the 2024, consulting project for the five-star Hotel Conrad Maldives, in the Rangali Islands, supporting the Mediterranean Restaurant.

Ready to elevate your restaurant? Book a consultation

People shopping at a farmers' market, examining and writing on a notepad at a stall with apples and vegetables.

It all begins with an idea!