Chef Carlos Silva Born and raised in Minas Gerais, Brasil where he attended culinary school and took a special interest in French and Italian cuisines. In 1993, he came to the United States to work in a popular Brasilian restaurant in Washington DC and then to a café in Georgetown expanding his expertise in French cuisine. It was while he was in D.C. that Carlos met Tony and Carlo and accepted the challenge of moving to Richmond to apply his skills in Italian cuisine and help open a new Italian restaurant in Shockoe Slip, La Grotta. There and at Amici, in Carytown, Carlos further developed his Italian culinary abilities. After some time, Carlos became the Executive Chef at the Federal Reserve Bank of Richmond and later worked managing another Italian restaurant. Carlos is excited to create new dishes and to welcome Richmonders and visitors alike to Twenty Seven where he hopes to introduce them to new, delectable favorites.