Here is a little bit about us, our goals, and how we want to bring you the best food and service to your table
Executive Chef Brandon Silver is passionate about creating balanced, freshly sourced cuisine through a variety of classic and innovative techniques. He upholds a high standard of excellence when it comes to quality of food, presentation, and guest service. Having graduated cum laude from the Texas Culinary Academy, Silver has spent the past several years honing his culinary skills at some of Central Texas’ most respected restaurants. Including an internship program at the world-class Noma in Copenhagen, Denmark, before returning to Austin to accept a sous chef position at global-fusion eatery Qui. Most recently, Silver was the Chef de Cuisine of the newly upgraded Hudson’s on the Bend. There he crafted a highly seasonal and rotating menu.
Now as the Executive Chef of Shore Seafood, Silver looks to curate a balanced and delightful menu appealing to all appetites. There will be a good dose of raw seafood preparations from ceviche’s to oysters, to light-hearted salads and vegetables, to southern fried appetizers, and wood-fired entrees.
Angel Castillo is the Executive Pastry Chef of Shore Raw Bar & Grill. Castillo joins the Shore team from Marriott property, W Austin Hotel, as the Executive Pastry Chef for over four years. While overseeing all pastry production at the hotel as a whole with In Room Dining, TRACE, Banquets, catering for ACL Moody Theater up to 2200 guests, and amplifying the hotel as a wedding destination in Austin, by doing wedding cakes. Prior to Austin, Chef Castillo comes from fellow Marriott/Starwood property The Phoenician in Scottsdale, AZ where she was with the Luxury Collection Resort for over seven years. Giving her the ability to express her creativity and natural talent, Castillo assisted Chef Roy Pell in 2009 and 2011 at Coupe du Monde, one of the top worldwide competitions for pastry professionals, in the categories of Chocolate Showpiece and Ice Sculpture.
Inspired by her family and her Native American heritage, from the Navajo tribe, she sites early experiences cooking with her grandmother as a foundation for her love of food. Castillo brings a renewed excitement about fine pastry to the already impressive Shore team, adding her own creative touch while maintaining focus on well balanced flavors. In addition to overseeing all pastry and bread production for the restaurant, she will also manage production of catering for Shore Raw Bar & Grill.