BlackBrick Gardens, the flagship Cape Town property from pioneering hotel brand BlackBrick, is proud to announce a partnership with chef and food consultant Diego Silva, founder of Bonfire Experience.
Through this gastronomic collaboration, Silva will take on the role of Culinary Partner, working closely with the team to bring two new culinary concepts – atrás and arriba, to life.
Simplicity, seasonality and storytelling
A quietly charismatic Peruvian chef with deep global roots, Diego’s approach to food is rooted in simplicity, seasonality and storytelling.
He has worked behind the scenes with some of the world’s most respected boutique food destinations – including:
- Noma (Copenhagen)
- La Granja Farmhouse (Ibiza)
- Tulum Treehouse (Mexico)
- Làlia Social Club
- Bar La Sang
- Mercat Tramuntana in Mallorca.
With Cape Town as his latest canvas, Diego is collaborating with the BlackBrick Gardens team to shape something quietly compelling. Set to open in November 2025, the hotel will debut two distinct dining concepts where guests can unwind, connect and engage with food in a more intentional way.
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Best of both worlds
Though atrás and arriba share a focus on high-quality, ingredient-led food, they offer two very different moods. Atrás is calm and considered – a more refined, intimate setting that leans into quiet precision and elegant restraint. It’s where the details do the talking.
Arriba, located on the rooftop terrace on the other hand, is lively and social. Think open skies, shared plates and long-table spontaneity – a laid-back space designed for connection without losing the intention behind every dish.
Diego says he is not here to chase trends or make noise. He’s here to listen, respond and create something quietly powerful alongside the team. ‘I want to help shape spaces where food feels honest – sparks interest – a place that grows with time. A place that feels like yours, even if it’s your first time walking in.’
BlackBrick co-founder and CEO Jonathan Liebmann says the partnership aligns perfectly with the brand’s next phase of growth. ‘Diego brings the kind of credentials that speak directly to what we’re building at BlackBrick – from soil to service, supporting local to expanding globally. But more than that, he brings the kind of presence that invites others in,’ Liebmann notes.
Silva will oversee all culinary development at BlackBrick Gardens, including seasonal menus, immersive dining experiences, along with the integration of hyper-local sourcing, sustainability and cross-cultural flavours.
Together these elements will bring a new food philosophy for the Gardens property – one that ignites curiosity, nurtures community and reflects a slower, more connected way of eating.
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Picture: Blackbrick Gardens
