Eugenio da Silveira, a mixologist at Arakel
Originally from Lyon, this basketball enthusiast changed course to become a bartender. Eugenio da Silveira began his training in Lyon’s restaurant business, attracted by the opportunity to meet customers and the art of mixology. Keen to broaden his horizons and perfect his English, he then left for Australia, where he joined the prestigious Versace Palace on the Gold Coast. In 2017, he decided to move to Geneva to continue his adventure in high-end catering.
Benevolence and professionalism
He’s passionate about the fast-paced, diverse nature of the business, and the exchanges it generates. Guided by the same philosophy since the beginning, Eugenio serves his customers as he would like to be served: with kindness and professionalism. It’s a vision he can fully embody at Arakel, where he has found the perfect compromise between Michelin-starred cuisine and free weekends. This life balance, precious for this family man and his colleagues, strengthens the collective motivation on the restaurant’s opening days. According to Eugenio, the architecture of the restaurant, with its open-plan kitchen, allows for an osmosis between the kitchen and the dining room. The two teams, often split up in other establishments, function as a whole here, offering a unique dynamic that is the key to the restaurant’s success.
Although Arakel’s 2,000 wine references play an important role, a personalized cocktail by Eugenio da Silveira, at the beginning or end of a meal, is well worth the detour. All you have to do is tell him a little about your tastes, and he’ll suggest the perfect pairing to match the cuisine.
