Today we’d like to introduce you to Silvio Correa
Hi Silvio, please kick things off for us with an introduction to yourself and your story.
My journey started in São Paulo, Brazil, where I was born and raised in the historic Ipiranga neighborhood—the birthplace of Brazilian independence. I was drawn to cooking at a young age, inspired by the flavors of the coast and the joy of sharing food with family and friends. By the time I was 14, I was already sourcing fresh fish and meats, experimenting with fire and flavor during beach barbecues with friends at Maresias Beach. That’s where I became known as “the barbecue guy.”
I began working early, learning about business and communication from my father, who was a talented tailor and merchant. Later, I worked in advertising, which gave me a deeper understanding of branding, storytelling, and customer relationships—skills I still use today.
In 2000, I moved to Los Angeles and three years later opened my first catering company, combining my love for Brazilian BBQ with Southern California’s appetite for exciting flavors. From that, I built one of LA’s largest Brazilian catering companies, eventually expanding to a restaurant on the Hermosa Beach Pier, Silvio’s Brazilian BBQ, which became a local favorite for years.
After selling my share in that venture, I returned to what I love most—curated, personal cooking experiences. I launched Tropicali Brazilian Kitchen, focused on office catering and health-conscious meals with bold Brazilian flavor, and Silvio Personal Chef, offering high-end private catering services with live grilling and entertainment.
Today, I’m still driven by the same passion I had as a teenager on the beach—bringing people together through food, flavor, and unforgettable experiences. My story is about evolution, resilience, and the power of staying true to your roots while always looking ahead.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Definitely not a smooth road—but every bump has taught me something valuable.
When I first started my business in Los Angeles, I faced all the typical challenges of being an immigrant entrepreneur: a new culture, a new language, and a highly competitive market. I didn’t have a network or big capital, just my passion for Brazilian BBQ and a dream to introduce people to the food I grew up loving.
In 2008, I opened my first restaurant—Silvio’s Brazilian BBQ—right as the economic crisis hit. It was one of the hardest times to launch a business. People were cutting back on spending, and we had to work twice as hard just to keep the doors open. But we pushed through with creativity, community engagement, and pure determination, eventually turning it into a beloved beachside spot.
Then came 2020. The pandemic hit both of my businesses—Silvio Personal Chef and Tropicali Brazilian Kitchen—hard. Events were canceled overnight, and corporate catering came to a halt. I had to quickly rethink everything: adjust the menus, offer individually packaged meals, implement strict safety measures, and find new ways to keep the business going. It was an incredibly stressful time, but we adapted—and we survived. That experience made us stronger and more connected to our community.
Staffing has also been one of the biggest challenges. It’s hard to find people who care as much as you do about the quality and consistency of your work. And as the business grew, I had to shift from being just a chef to also being a manager, marketer, and problem-solver.
Despite the struggles, I never let go of my purpose. I’ve stayed focused, remained adaptable, and leaned into every opportunity to evolve. That’s what keeps me going—knowing that even through the toughest times, I’ve built something meaningful, and there’s still so much ahead.
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
I currently operate under two main brands:
Silvio Personal Chef, which offers premium Brazilian-style catering and private chef services for events of all sizes across Southern California, and
Tropicali Brazilian Kitchen, a catering company that specializes in fresh, vibrant, and health-conscious Brazilian fusion meals for offices, events, and special gatherings.
I’m also in the process of launching a new platform called Eterna Cena—a curated, high-end marketplace that will connect clients with top-tier chefs, caterers, event planners, entertainers, and other event service providers. It’s still in development, but it represents my long-term vision for elevating and simplifying the event planning experience on a broader scale.
At Silvio Personal Chef, we specialize in authentic Brazilian-style catering with a high-end, personalized touch. Whether it’s an intimate backyard gathering, a corporate event, or a large wedding, we bring bold flavors, live grilling, and a warm, unforgettable experience to the table. We’re known for our flame-grilled Picanha steak, our signature Silvio’s BBQ Chicken, fresh seafood, and vibrant sides—all made with premium ingredients and served with Brazilian soul and California style. One of our standout offerings is the Ipanema Salad with our house-made Ipanema dressing—a refreshing, tropical blend that always gets compliments.
Tropicali Brazilian Kitchen, on the other hand, focuses on office catering and health-conscious meals with a tropical twist. It was designed to meet the growing demand for flavorful, allergy-friendly, and inclusive meal options for corporate teams. We cater to a wide range of dietary needs including gluten-free, vegetarian, and vegan—without ever compromising on taste. One of our most popular items is Tropicali’s Roasted Chicken, a juicy, seasoned entrée that’s a client favorite.
What truly sets both of my brands apart is our attention to detail, consistency, and care for our clients. I’m personally involved with every menu, every event, and every order. We don’t just deliver food—we deliver an experience. I take pride in listening to what clients want and going the extra mile to exceed expectations.
I’m especially proud of how my brands adapted during difficult times—particularly during the pandemic—when we continued to serve hospitals, clinics, and essential workers with safety, care, and heart. That spirit of resilience is at the core of everything we do.
At the end of the day, my work is about bringing people together—through food, culture, and celebration. That’s what I want readers to remember about my brand.
We all have a different way of looking at and defining success. How do you define success?
For me, success isn’t just about numbers or recognition—it’s about impact. It’s the smile on a client’s face after a perfectly grilled Picanha, the joy of watching people come together around the table, and the feeling of knowing I helped create a special moment in someone’s life.
Success also means staying true to my values: passion, consistency, gratitude, and quality. It’s about doing what I love with excellence, even when no one’s watching. I feel successful every time I overcome a challenge, adapt, and keep moving forward—especially after navigating tough moments like the 2008 economic crisis or the pandemic in 2020.
At this point in my life, success also means creating opportunities for others—whether it’s through jobs, collaborations, or mentorship. I want to inspire others, especially immigrants and entrepreneurs, to believe in their vision and never stop learning or growing.
So yes, success is business growth—but it’s also personal growth. It’s building a legacy that feeds both people and dreams.
Contact Info:
- Website: https://www.silviopersonalchef.com
- Instagram: https://www.instagram.com/silviopersonalchef
- Facebook: https://www.facebook.com/silviopersonalchef
- LinkedIn: https://www.linkedin.com/in/silvio-correa
- Twitter: https://x.com/PersonalBBQ
- Yelp: https://www.yelp.com/biz/silvio-personal-chef-los-angeles
- Other: https://linktr.ee/silviocorrea
Image Credits
Photographer: George Iticava
Photographer and Video Production Specialist: Edson Gallo Vilela
