“If you’re going to eat lobster, you might as well poach it in butter,” says Matthew Tropeano, Executive Chef of La Silhouette in New York.
Executive Chef Matthew Tropeano brings his passionate approach to bold flavors and quality ingredients to La Silhouette, which opened its doors in January 2011 in the heart of Hell’s Kitchen. After sharpening his skills in at The Bay Tower Room in Boston and Nana in Dallas, MA born Tropeano moved to New York in 2003. He took a line cook position at the famed La Grenouille, and just one year later - at the young age of 24 - owner Charles Masson saw Tropeano’s potential and made him executive chef of the restaurant. Most recently Chef Tropeano’s culinary expertise was awarded 3-stars from New York Times’ critic Sam Sifton while Executive Chef at La Grenouille.