Silex is a modern, wine-focused neighborhood restaurant with artisanal and sustainably farmed and produced wines and food. The name SILEX (french for: flint) is a reference to the terroir and the soils of some of the best wine regions worldwide and reflects our close-to-nature philosophy.
Having worked in some of the best restaurants and wine bars in France, London and Melbourne, George Tomlin, Jean-Denis Roger & Julia von Meiss settled in Switzerland and opened the first Restaurant in Zürich in November 2021.
British Head Chef Tomlin has cooked around the world. He was the opening Head Chef of Melbourne’s “The Town Mouse” and he was twice awarded Australia’s Young Chef of the Year. He then left to be Sous Chef of London’s Michelin starred “The Clove Club”, the then No 26 of The World’s 50 Best Restaurants. Before moving to Switzerland he was the Chef at London’s “P. Franco” one of the world’s most celebrated natural wine bars.
The French sommelier Jean-Denis Roger is classically trained in the 2 star Charles Barrier restaurant and after a few years working in France, he left for England. After arriving in Switzerland he worked for well-known Zurich restaurants as Sommelier and Manager (“Baur au lac”, “Maison Manesse”,“169 West”).
Swiss-born Julia von Meiss completes the Trio with her extensive experience in working in restaurants in both and London where she met George Tomlin whilst working at the Clove Club. She is the General Manager at SILEX.
We’re proud to work with an amazing network of suppliers and producers, some of which are listed here.
Silex is truly teamwork and shaped by all our dedicated and talented staff.
