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.