Philippe Da Silva never questioned his craft. He joined the staff of Le Chiberta in 1977, becoming chef in 1988. Seven years later he left Paris and his two stars to settle with his pots and pans in Callas, at the Gorges de Pennafort. With the experience of tradition and a taste for the new, he found his destiny to be adding his personal touch to the cuisine of Var.

For Oliviers & Co he combined the pleasure of two classics in the same pot: black olive tapenade and pesto.