362 West 53rd Street, New York, NY 10019, (212) 581-2400 Reservation

Executive Chef Matthew Tropeano brings his passionate approach to bold flavors and quality ingredients to La Silhouette in the heart of Hell’s Kitchen. Most recently Tropeano’s culinary expertise was awarded 3-stars from New York Times’ critic Sam Sifton while executive chef at famed La Grenouille.

Tropeano’s culinary career began in 1996 as a busboy in his cousin’s restaurant, Ristorante Primavera in Millis, MA. With a constant eye on the kitchen he worked his way through the ranks and within a year was given the opportunity to step behind the line and cook. During the next five years he absorbed everything he could about the restaurant: from great pasta techniques and bread making from his Aunt Maria, to kitchen management and honing a keen business sense from his cousin Jerry Gaita. Tropeano recalls the number one rule of the restaurant was, “do whatever it takes to please the customer,” and that rule has stuck with him to this day.

In 2000 his passion and drive to achieve culinary excellence led Tropeano to Newbury College, where he was classically trained in the art of French cuisine. While attending school he began working in The Bay Tower Room in Boston, MA and within six months was promoted to sous chef. During his time The Bay Tower Room he was exposed to new ingredients and a variety of international cuisines and as luck would have it, Tropeano also met his now wife, Andrea, who was a server at the restaurant.

In 2002, the Tropeanos moved to Dallas, Texas, where he accepted a job as saucier at Nana Restaurant under Chef David McMillan. There, Tropeano experienced how Chef McMillan simply and thoughtfully prepared impeccable products. A large part of his approach today comes from the short time spent working in Chef David’s kitchen.

After sharpening his skills at Nana, Tropeano moved to New York in 2003. At the end of a short stay at Fiamma, Tropeano took a line cook position at La Grenouille. Just one year later at the young age of 24, Charles Masson, La Grenouille’s owner, saw Tropeano’s potential and made him executive chef of the restaurant. Tropeano dedicated himself to balancing the beloved classic dishes of the restaurant with inspiring seasonal dishes of the moment. His commitment to fresh, quality ingredients led him to the decision to prepare all terrines, confits, charcuteries and pastas in-house.

Tropeano grew up in Randolph, Ma. (Boston’s South Shore) and lives in Secaucus, New Jersey with his wife Andrea and their two children Sophia and Sebastian.

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