Chef Biography

For over a decade, 3030 Ocean at the Harbor Beach Marriott Resort & Spa has been known for its delectable seafood, romantic ambience and talented culinary team. At the helm of the critically acclaimed restaurant’s kitchen, Executive Chef Paula DaSilva demonstrates a remarkable talent for executing imaginative, farm-to-fork dishes that highlight the flavors and freshness of South Florida’s local ingredients. After beginning her culinary career at 3030 Ocean in 2000, the Brazil native has returned to where it all started—bringing with her a diverse culinary vitae and her signature soulful cooking style.

DaSilva (34) has called America home for more than 25 years and has been in love with the restaurant industry since she was a kid. From her early days in Massachusetts, peeling garlic and cleaning vegetables in her family’s Brazilian restaurant, DaSilva was hooked on cooking.  After moving to South Florida, her parents opened two restaurants, for which DaSilva assisted in all aspects of operations, though her favorite moments were spent in the kitchen.  Following high school, Paula attended the Art Institute of Fort Lauderdale, earning an Associate’s degree in Culinary Arts.

While fine-tuning her culinary skills, Paula continued to wow industry professionals and foodies nation-wide when she appeared on season five of the popular FOX reality cooking show Hell’s Kitchen with Gordon Ramsay.  There, she was regularly spared Ramsay’s wrath by virtue of her talent, dedication, passion and lack of drama or attitude, which ultimately led to her near win.  Soon after the show ended, she was named “Best Celebrity Chef” in the Broward/Palm Beach New Times 2009 Best Of issue.  Later that year DaSilva was honored as one of Broward County’s “40 Under 40” by Gold Coast magazine. Further solidifying her success, the talented young woman scored a national commercial for the International Culinary Schools at the Arts Institute, a tribute to her alma mater.  She’s also received several awards for her efforts in supporting the local community, including the prestigious Women’s Circle of Excellence award given by the Fort Lauderdale Chamber of Commerce for her services in hospitality. DaSilva was invited to be a guest chef at the James Beard House in New York City where she shared her innovative dishes with the sophisticated palates of their members and guests, and she is a seven-time participant in the Epcot International Food and Wine Festival in Orlando, Florida.

In 2010, DaSilva was named executive chef of 1500° at Eden Roc Renaissance Miami Beach, which received rave reviews and popular acclaim for its chic farm-to-table concept, gorgeous location and soulful, seasonal, rustic cookery.  In 2011, 1500° was the only Florida restaurant featured in food critic John Mariani’s annual Esquire magazine feature, “The Best New Restaurants in America” and earned a reputation as one of the region’s must-try dining destinations. DaSilva was instrumental in creating the concept for 1500°, where she met frequently with farmers and fishermen to obtain the freshest ingredients available. A culinary powerhouse, the chef demonstrates a dedication that hits all the right notes with diners and critics alike.

In 2016, Paula returned to the Miami area to open up Artisan Beach House at the The Ritz-Carlton Bal Harbour. Artisan Beach House is the second collaboration between DaSilva and hospitality impresario Seth Greenberg, the first being the critically acclaimed and beloved 1500 Degrees. Working closely with Chef de Cuisine Tony Coddington, DaSilva’s menu features globally inspired dishes with an eye to the season’s freshest offerings. Artisan Beach House offers the perfect setting for beachside dining with both indoor and outdoor seating.


Florida Strawberry Napoleon

Serving: 6 Print Florida Strawberry Napoleon By Great Chefs March 10, 2014 Ingredients Crispy Phyllo Frozen Phyllo – 4 sheets Butter – 4 tablespoons, melted Sugar – 4 tablespoons Mascarpone Cream Mascarpone Cream – 1/2 cup Sour Cream – 1/2 cup Oranges – 2, zest of both, juice of one Lime – 1, zest only […]

Sautéed Maine Scallops, Parsnip Puree, Corn Succotash Homestead Carambola Sauce

Serving: 6 Print Sautéed Maine Scallops, Parsnip Puree, Corn Succotash Homestead Carambola Sauce By Great Chefs March 10, 2014 Sautéed Maine Scallops, Parsnip Puree, Corn Succotash Homestead Carambola Sauce Ingredients Scallops Scallops – 18 ea. U-10 Olive Oil – 3 tablespoons Salt and Pepper to taste Parsnip Puree Parsnips – 3 Water – 2 cups […]

Crispy Pork Belly, Homemade Kimchee, Lime Aioli

Serving: 6 Print Crispy Pork Belly, Homemade Kimchee, Lime Aioli By Great Chefs March 10, 2014 Ingredients Pork Belly Pork Belly – 2 lb, skin-on Thyme – 1 bunch Bay Leaf – 2 Chicken Stock – ½ gallon Water – 1 cup Salt and black Pepper to taste Kimchee Napa Cabbage – 1 head, sliced […]

Restaurant Information

Phone :(305) 455-5400

Address : 10295 Collins Avenue Miami Florida

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