Who We Are
Fusing food, music, art, theater, and dance, we create unique spaces for social encounters, adventures and discoveries where food comes to life.
We bring top chefs and rising culinary stars together with people who love food in unique, unexpected and absolutely breathtaking locations. The stunning architecture and cultural diversity of San Miguel de Allende become the backdrop for once in a lifetime experiences that you cannot have by making a reservation in a restaurant.
This is SilvestreWild, where every menu is different and every experience happens only once. From the secret location to the undisclosed menu, it’s all about surprise, delight and the art of the meal. Get up close and personal with your favorite chefs as they push culinary boundaries with menus created and meant to reflect the best of the season.
We have created one of the most interesting and unique dining experiences in Mexico and you are invited!
Five of the most decorated and well known chefs of San Miguel de Allende have teamed up to bring exclusive dishes to SilvestreWild. When they cook for these events, the Chefs are crafting one-of-a-kind, never before served dishes, designed to showcase their skills, their adventurous spirits, and the flavors of our community. SilvestreWild celebrates San Miguel’s culinary talent and our quality local producers, as well as the unique natural and cultural landscape of our community.
October’s Guest Chef
SilvestreWild is proud to announce that world-renown Chef Javier Plascencia is joining the cast of superstar chefs for our October 12 inaugural event.
The charismatic personality of Chef Javier Plascencia, born in Tijuana Mexico, is reflected in his interpretation of the cuisine of Baja California, a state that he promotes with passion by using ingredients from the fields, farms and the sea of the region. With his innate talent to select the freshest herbs, spices, fruits, vegetables and other products, Javier creates blends that provide completely new, flavorful experiences.
Plascencia’s culinary journey, which began in Baja, progressed around the world continually seeking and acquiring experience with unique ingredients. There are no limits to his culinary vision.
After studying in San Diego, Javier opened his first restaurant in Tijuana in 1989, and in 2015 he inaugurated Bracero which was nominated for the James Beard Award, Best New Restaurant in America. Today he is one of the most prolific entrepreneurs of the region, with several establishments, each featuring its own innovative concept.
Javier Plascencia continues to surprise and delight his diners with his unique talents. Be part of the experience and join us at SilvestreWild’s table in October!
Chef Donnie Masterton grew up in the kitchen, starting to cook professionally at the young age of 15, and spending his formative years as apprentice under Chef David Bouley at New York’s Montrachet and mentored by the late, great Patrick Clark. With a long list of accolades (most prominently as chef de cuisine at The Hay Adams Hotel and Tavern on the Green, as well as executive chef for the Hollywood Bowl), in 2002 Masterton moved to San Miguel de Allende, Mexico and created the city’s first chef-driven dining experience. His flagship location, simply called The Restaurant, combines his dedication to locally sourced, regional ingredients with a passion for food served with skill and simplicity, grounded in place and eating pleasure.
The wild popularity of The Restaurant opened up new avenues for expansion, and Masterton’s family of restaurants has come to include casual dining experiences Birdie’s Burgers and Tacolab, as well as the countryside French bistro, El Vergel. His latest forays into the San Miguel food scene are the pan-Mediterranean restaurant Fatima — rooftop dining at boutique hotel Casablanca — and the hotel’s more casual Casablanca Café. Along the way he has collaborated with renowned Mexican chefs Enrique Olvera and Eduardo Garcia and served as a guest judge for Top Chef while hosting the competition’s finale in San Miguel. He has also taken part in dozens of culinary showcases throughout North America, and devoted countless hours and resources to charitable causes.
Masterton continues to seek out the highest quality ingredients, sourcing from local farmers, ranchers and artisanal cheese makers, while currently building his own sustainable ranch. Today, after thousands of hours in the kitchen and over 30 years in the industry, his sole mission remains “to make great food people love.”
Born and raised in Argentina by an Italian mother and an Argentine father, Mariano is a self-taught chef who blends his family traditions of handmade pastas, meats, and open fire grilling to create his authentic Argentine Cuisine.
His aim is to replicate the flavors from his childhood while also incorporating the ingredients from his local surroundings. The end result comes in many forms: two restaurants, Buenos Aires Bistro in San Miguel de Allende that focuses on pastas and grilled meats, and Patria Sur in Querétaro which serves pizza and pasta as the Italian immigrants in BA did a hundred years ago; Buenos Aires de Campo is geared towards events and large groups where he showcases Gaucho style open fire cooking, and finally Buenos Aires de Calle for his version of street food and festivals.
For Mariano, food is a form of expression, a language of love that brings people together, similar to the way his family would have Sunday asados that marked his sense of community. He is proud to share this tradition with the people of San Miguel de Allende and Los Angeles.
Growing up in El Paso, Texas, J.J. Castañeda fell into cooking by way of an older brother, who convinced him to move to the Bay area and attend San Francisco’s California Culinary Academy in the early 90s. While he recalls being terrified every day those first few years in the high-stress world of fine dining, he found the pace and organization of the kitchen suited him, and he had a natural skill for cooking.
He had already cut his teeth under award-winning Chefs Roland Passot and Michael Mina when he met Donnie Masterton at Palo Alto’s Zibibbo restaurant in 1997, where a shared a love for Mediterranean cooking and hip-hop transformed their work relationship into a friendship that would last a lifetime. Castañeda went on to have an eclectic culinary career encompassing a wide spectrum of styles and cuisines, most prominently as the opening executive chef of El Paso’s Nofish, sous chef of Helen of Troy catering, and opening executive chef of the El Paso minor league ballpark. In 2018, he teamed back up with Masterton to open restaurants Fatima and the Casablanca Café in the newly minted Casablanca Hotel in San Miguel de Allende, Mexico.
Castañeda’s love of the kitchen hustle now competes with the intoxicatingly mellow pace of life in San Miguel, but he is as demanding about his food as ever – crafting innovative recipes that bring Mediterranean into focus, drawing on his travels in Southern Europe, as well as a background in classic French cooking. His San Miguel kitchen offers vegetable-forward, locally-sourced and seasonal cuisine, equally suitable for carnivores or vegans (and everyone in between), and prepared and presented for an unforgettable dining experience.
Olivier Deboise is recognized in the gastronomic scene of our country, he discovered his vocation in the I Latina (Guadalajara), and did his cooking studies in the Lycée Les Sorbets and Notre Dame du Roc in La Roche sur Yon in the region of the Vendée, he later perfected his mastery the culinary arts and hospitality in prestigious kitchens in France like The Etrier of the Hotel Royal Barrière de Deauville next to the chef Éric Provost and The Candille of the Hotel Le Mas Candille in Mougins with the chef Serge Gouloumès, both awarded with Michelin stars.
After nine years in Europe, he returned to Mexico to join the restaurant Anita Li (Guadalajara), then joined the team of Imanta Resorts, Relais & Châteaux, after 3 years, in 2012, Olivier took over the kitchen of the J & G Restaurant – Jean Georges in Mexico City.
Today, Áperi in San Miguel de Allende is the home of the Franco-Mexican chef. Its cuisine is distinguished by its spontaneity and cultural duality as well as its careful supply of products and commitment to sustainability and social awareness.
Born in Mexico City, Chef Greta graduated with a Bachelor of Nutrition from the Universidad Autónoma de Xochimilco in September 2005. Her diploma, Le Grand Diplome, is Le Cordon Bleu’s most complete culinary training program in Mexico City. After an internship at the Bistrot La Bourgongne Restaurant, she moved to the Mayan Riviera where she began her training in Italian cuisine at the Restaurant Glass Bar and at the Royal Hideaway Hotel where she worked for the Spanish Chef Matias.
Since July 2009 Greta is the chef and owner of Mivida restaurant in the center of San Miguel de Allende. Mivida is an Italian restaurant with a Mexican touch that encourages the inclusion of local ingredients of the highest quality in order to create simple dishes where each ingredient plays an important role and achieves the satisfaction of the diners.
Over the years she has completed a stage in the Piedmont region of Italy. Her goal is to explore and experiment with new dishes that, upon her return, she can give infuse with her own touch in Mivida. The result is to delight her guests with the skills acquired in these courses.
Audubon de México