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HS 15 e1511900773347 275x275 - DaSilva, Paula

Paula DaSilva

Burlock Coast

South Florida culinary darling Paula DaSilva now helms the kitchen of Burlock Coast at The Ritz-Carlton, Fort Lauderdale as Chef de Cuisine. Known for her remarkable talent, imaginative farm fresh dishes rich with the flavors and freshness of South Florida’s abundant flora and fauna. DaSilva will treat guests to a dining experience in keeping with the standards that Burlock Coast is known for.

The Brazilian native’s love for cooking began at a young age working at her family-owned restaurants in Massachusetts and, later in South Florida. Eager to expand her culinary repertoire, DaSilva attended the Art Institute of Fort Lauderdale, where she earned a degree in Culinary Arts.

DaSilva began her professional culinary career at 3030 Ocean at the Harbor Beach Marriot under the tutelage of esteemed South Florida Chef Dean Max. It was around this time that DaSilva competed in the fifth season of FOX’s Hell’s Kitchen with Gordon Ramsey and finished as the season’s runner-up and fan favorite, cementing her place as one of Florida’s celebrity chefs. In 2010, DaSilva took her talents to South Beach as the executive chef of 1500 Degrees at the illustrious Eden Roc Hotel. The chic farm-to-table concept earned rave reviews and popular acclaim for its soulful, seasonal, rustic cuisine – which have now become synonymous with DaSilva’s style of cooking. Her culinary skills at 1500 Degrees earned massive praise and wide-ranging appeal, including a nod from Esquire magazine as one of the “Best New Restaurants in America.” A couple years later, DaSilva’s career came full circle when she returned to 3030 Ocean as executive chef. During her second stint there, DaSilva revitalized the menu, injecting her now-signature soulful cooking style into the restaurant’s seafood-centric menu. After leaving 3030 Ocean for the second time, the culinary powerhouse took some well-deserved time off to travel.

Prior to joining the Burlock Coast team, DaSilva served as executive chef and simultaneously oversaw all food & beverage operations for Artisan Beach House at The Ritz-Carlton Bal Harbour, Miami.

More about Paula DaSilva

What is your ultimate comfort food?: Rice and Beans! I grew up on these two staples and they we part of most meals. Still to this day when I make a home cooked meal I always incorporate them along with other sides and proteins. If you weren't a chef, what would you be?: Either a photographer or psychologist. I took a few photography classes to learn some basics but there is so much to learn. I love being behind the camera and capturing beautiful pictures. I think I am sort of a psychologist now! In dealing with so many people and personalities, you have to learn to juggle. Often times, cooks come to me to help mediate co-worker issues or sometimes to seek career advice. What three things are always in your pantry?: Extra virgin oil, sea salt, hot sauce If you could cook with anyone in the world, who would it be?: Eric Ripert. I’ve always admired him since I was a young cook. His technique and precision for cooking seafood is timeless. His style is like him, elegant and charming!