A major driver of tourism, gastronomy is becoming increasingly prominent in the hotel sector.
This growing relevance is driving the hotel sector to invest in restaurants of excellence, attracting renowned chefs such as Felipe Silva, who has won over the palates of patrons at the Lk Design Hotel in Florianópolis.
With expertise in regional cuisine, Felipe runs the kitchen at Osli Restaurant, where he brings striking flavors, creative combinations, perfect pairings, and the choice of high-quality ingredients to each dish that sharpens the senses of customers.
The chef is a promoter of the city's culture and traditions and shares this purpose with the restaurant, which combines contemporary cuisine with an original menu that values seasonal and regional ingredients, celebrates the flavors of Santa Catarina, and offers genuine connections and unforgettable experiences.
“Everything I put on the Osli menu comes from the knowledge I have acquired throughout my professional career. It is the alignment between my background and the concept of contemporary cuisine,” says Felipe.
Osli's contemporary cuisine combines classic, unusual, and signature dishes with a familiar touch, based on recipes that have been revamped and flavored with seasonal and regional ingredients, such as smoked trout, yogurt, and artisanal sheep's milk cheese from the Santa Catarina mountains.
A tribute to Walter Osli Koerich, one of Santa Catarina's most important businessmen and a promoter of the city's culture and traditions. Osli Restaurant welcomes guests, tourists, and city residents, offering flavors that transform every moment into a delicious and unforgettable memory.
“A dish is not just a combination of flavors, textures, and aromas; it is stories that make each experience unique,” emphasizes the chef.
A passionate chef
Felipe graduated in Gastronomy from the University of Southern Santa Catarina in 2009 and deepened his knowledge of Italian cuisine during an internship in the Veneto region of Italy, where he had his first contact with haute cuisine and hotel services.
Back in Brazil, he completed an MBA in Gastronomy Management. Quality. Productivity and Service, and worked in the kitchens of some of the world's leading hotel chains, such as Leading.
Relais Chateaux and Accor, and furthered his studies in various courses and workshops in gastronomy and events, including at the renowned Le Cordon Blue in Paris.
He also provided consulting services to restaurants in the areas of kitchen setup, menus, training, and event production.