Silverman’s rise to becoming one of the US’s most celebrated chefs is rooted in his passion for food, hospitality, and community. Raised in Gaithersburg, Maryland, Silverman initially pursued a bachelor’s degree in Accounting, Small Business Management, and Political Science from Northeastern University before discovering his true calling in the culinary arts. He graduated from L’Academie de Cuisine in 2003. He went on to work in some of the country’s most esteemed kitchens, including 2941 in Virginia, McCrady’s in Charleston, and Ducasse, Aldea, and Momofuku in New York City. These experiences shaped his innovative yet approachable cooking style.
In 2013, Silverman opened Rose’s Luxury on Barracks Row in Washington DC to create a comfortable and inventive neighborhood restaurant. The concept was a resounding success, earning Bon Appétit’s Best New Restaurant in America in 2014 and GQ’s Outstanding Restaurant in 2015.
Silverman expanded his culinary empire with Pineapple and Pearls in 2016, a fine-dining destination that earned two Michelin stars in its debut year, and Little Pearl in 2017, which also garnered a Michelin star. In 2016, he received the James Beard Award for Best Chef Mid-Atlantic and was named one of Food & Wine’s Best New Chefs.
Through his restaurants and event company, Extra Fancy, Silverman continues to redefine dining while supporting causes like the World Food Program and No Kid Hungry.
Restaurants
Silverman expanded his culinary portfolio in 2016 with Pineapple and Pearls, a bold reimagining of fine dining that offers a playful, celebratory twist. Situated on Barracks Row in Washington DC, next to his acclaimed Rose’s Luxury, the now one-Michelin-starred Pineapple and Pearls invites guests into an experience that feels more like a high-energy party than a traditional tasting menu.
Silverman’s philosophy for Pineapple and Pearls is simple: “It’s fancy, not formal. It’s fun. A place where pleasure is considered as worthy a pursuit as perfection. It’s a party. You just happen to get an amazing meal while you’re there.” A hot-pink neon sign reading “Fancy” marks the entrance, setting the tone for what’s inside: oversized Champagne bottles, mirrored lightning bolts, and nods to Studio 54. Guests are encouraged to dress to impress, with gold-sequined dresses and velvet dinner jackets fitting the vibrant, whimsical atmosphere.
The menu, a four-course format complemented by delightful ‘gifts’ throughout the evening, showcases Silverman’s creativity and technical prowess. Signature dishes like marinated tuna with compressed watermelon and gnocchi with parmesan cream pair perfectly with à la carte drink selections.
With its accolades, including a Michelin star and AAA Five Diamond status, Pineapple and Pearls continues to redefine luxury dining, delivering fun and flair without compromising sophistication.
Recipes and dishes
Silverman’s culinary philosophy centers on the idea that dining should be exceptional and approachable, blending technical precision with warmth and fun. His menus celebrate bold flavors, nostalgic influences, and global inspirations, offering comforting yet innovative dishes. Hospitality is at the core of Silverman’s approach—he believes dining is more than food; it’s about creating memorable, joy-filled experiences.
At Rose’s Luxury, his flagship restaurant, Silverman, elevates comfort food to an art form. Iconic dishes like the Pork and Lychee Salad—a vibrant combination of tender pork, sweet lychee, Thai basil, and peanuts—exemplify his knack for balancing contrasting flavors. Similarly, his cacio e pepe pasta offers a masterful take on the Italian classic, transforming simplicity into perfection.
At Pineapple and Pearls, Silverman embraces fine dining with a playful edge, presenting luxurious ingredients with unexpected twists. Signature dishes like foie gras s’mores and gold-dusted wagyu beef showcase his ability to merge whimsy and sophistication seamlessly.
Although Silverman has yet to release a cookbook, his innovative style and success have earned him prominent media recognition, including a TEDx talk titled, How I Built the Number One New Restaurant in America. He was also featured in the documentary New Chefs on the Block, which offers an intimate look at the challenges and triumphs of opening a new restaurant.
