Pascal adds Flair and Finesse at La Fonda

Pascal Silman has been appointed as Executive Chef of La Fonda Heritage Hotel, a boutique luxury hotel set to open soon in Marbella as the first Relais & Châteaux property in Andalucia, Spain.

With thirty years of experience in some of the most prestigious gastronomic addresses and five-star luxury and Relais & Châteaux hotels, Pascal Silman brings a wealth of knowledge and his inimitable creative flair to La Fonda.

Jane, one of the signature restaurants at La Fonda

“Each dish is an avant-garde creation with its own exquisite character”

Pascal Silman

Originally from France, Silman began his culinary training and a lifelong love affair with gastronomy at the age of 14.. He received his unique tutoring under some of the best chefs in the world. His cuisine is largely influenced by the Mediterranean Basin, where he honed his skills in some of the most distinguished establishments of the Cote d´Azur and Monaco. Here, he trained and worked with Michelin-starred chefs Claude Patry, Christian Parra, Jacques Maximin and Roger Vergé, as well as internationally esteemed Alain Ducasse and Michel Guérard.

His illustrious career includes appointments as Executive Chef in prominent luxury hotels and restaurants that include the Vista Palace Hotel, Roquebrune Cap Martin; the Conrad International Hotel, Brussels; Les Belles Rives, Juan les Pins; and the Maya Bay, Monaco. Most notably during his time working at Château de la Chèvre d’Or, a Relais & Châteaux hotel, the restaurant was awarded a Michelin star during his time there.

Silman’s many awards include Winner of European Hotel Award, an accolade recognising excellence in the European hospitality industry, Best Chef in the Principality of Monaco, and the Fourchette d’Or by Paris Match.

In his new role, he will lead the hotel´s culinary team and the day-to-day food operations, including the hotel´s signature restaurant, Jane, as well as building on La Fonda´s commitment to sustainability and working with local farmers, fishermen and producers who share the same ethical standards.

In describing the menu at Jane, Silman explains, “Each dish is an avant-garde creation with its own exquisite character, entirely unique and new to Marbella and the world.”

Jane boasts an impressive open kitchen and three separate dining areas, including the beautiful 16th-century Hermitage of San Sebastian, which features an eclectic mix of modern design, juxtaposed against traditional architecture and soft candlelight.

Silman is also eager to share his vision for the hotel as a gastronomic destination, and describes the essence of La Fonda’s culinary ethos, saying, “The focus of our menus is our local, seasonal produce that we have selected with particular care, sourcing only the finest ingredients, supporting local farms, fishermen and producers.”


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