Bruno Silva, Executive Chef
Bruno Silva grew up Lima, Peru, the youngest of 10 children. “We were always in the kitchen,” he said. “It took so much time to cook for that many people.”
While the family kitchen is where Bruno’s love of cooking was born, it was not until much later in life – at the age of 31 – that he acted on the passion and enrolled at L’Academie de Cuisine outside Washington, DC. “I was a late bloomer,” said Bruno, who co-owns The Landing Restaurant with his wife Tiffany.
Bruno described his cooking style as “classic with Andean Nouveau influences. I use a lot of French techniques.” Some of the dishes are also inspired by Bruno’s late father Pablo, and his love of food.
Regardless of the dish, rest assured all the ingredients are fresh. Bruno works with local farmers Robert Muncy and Richard Flanders who supply the restaurant with fresh fruits and vegetables, allowing Bruno to create dishes seasonal dishes using fresh local ingredients. “My goal is to do everything local, not with big distributors,” he said. “I’d rather do business with locals, even if it means paying more because at the end of the day the quality products that our local growers have make amazing dishes!
“I am really lucky to have such a wonderful staff that is dedicated to serving our guests some amazing food. I am right where I want to be, focusing on the details and making the restaurant ‘better and better.'”
Tiffany Silva, Owner/General Manager
Tiffany Silva grew up in California and Colorado and moved to Smith Mountain Lake with her husband Bruno in 2004. At that time she worked as a Management Consultant in the healthcare industry focusing on Finance, Practice Management and Personnel. When the opportunity presented itself for Bruno and Tiffany to purchase The Landing Restaurant, Tiffany decided to stop traveling and partner with Bruno full time. Bruno wanted to be able to devote his time and attention to the food, so Tiffany took on the management role of The Landing, overseeing all aspects of the front of the house customer experience, including reservations, service and client satisfaction.
Tiffany is devoted to accommodating her guests. Her objective is to ensure that the atmosphere in the dining room is relaxed and comfortable, and that everyone has a pleasurable dining experience. She enjoys connecting with her customers, forging long-term personal relationships. “The Landing Restaurant is our home and it is our desire that you feel welcome each time you visit us,” says Tiffany.
Holly Falk, Wine Consultant
Holly grew up in Southern California but now lives in Northern Virginia with her husband Doug and children Camile and Ethan. Holly has been active in the wine industry for years, working in retail wine sales, wine education and as a wine maker.
She has a passion for California wine, especially the big California cabernets. A long-time friend of the Silvas, Holly brings her knowledge of wine to The Landing Restaurant, creating a wonderfully diverse wine list for our customers to enjoy. Holly also oversees our private label BTZ Wine production at Vint Hill Craft Winey.
She has spent time educating the staff about our wine offerings and has created profiles that allow them to suggest some great pairings. So please, feel free to ask for help with your wine selection.