Featured Chef February 23, 2012

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Profile

Paula DaSilva

Executive Chef

1500° Miami Beach


"For me, my style is very simple and elegant and clean, and kind of sophisticated. When I go out to eat, I don't really like to go to these white-gloved and five-star services where I sit down and I feel like if I'm going to touch anything I'm going to get in trouble."

- Paula DaSilva



Awards & Accolades



Chefs > 1500° > Paula DaSilva


Chef Recipes 6

White Water Clams

White Water Clams • Recipe

1500° doesn't just offer delicious steak. Chef Paula DaSilva's recipe for this somewhat spicy, super flavorful shellfish is a perfect dish f

Grilled Octopus w/ Artichokes

Grilled Octopus w/ Artichokes • Recipe

Crunchy on the outside, tender on the inside, and a wonderful smokey flavor; Chef Paula DaSilva's Grilled Octopus is a great dish to enjoy d

Florida Wahoo Ceviche

Florida Wahoo Ceviche • Recipe

Whether as an appetizer or a side salad, Chef Paula DaSilva's Florida Wahoo ceviche is bursting with flavor that is sure to please any palat

Butternut Soup

Butternut Soup • Recipe

Try Chef Paula DaSilva's creamy Butternut Soup with fried leeks for a delicious and warming treat.

Rack of Lamb

Rack of Lamb • Recipe

Chef Paula DaSilva's Rack of Lamb makes a great dish for any occassion. Check out her recipe for the perfect way to impress the family!

Stuffed Sweet Onion Potato Gratin

Stuffed Sweet Onion Potato Gratin • Recipe

Chef DaSilva’s stuffed Sweet Onion Potato Gratin is one of the signature sides at 1500° and makes a great addition to any family feast.



Profile

Paula DaSilva

Executive Chef

1500° Miami Beach


Young, talented, beautiful and respected, Paula DaSilva has received critical acclaim since she took the helm as executive chef of 1500°, the chic new farm-to-table eatery located in Miami Beach’s beautifully renovated historic hotel, the Eden Roc Renaissance, which opened in October 2010.  A native of Brazil, DaSilva is a dedicated restaurant professional who has called America home for more than 20 years.  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, from which she earned an Associate’s degree in Culinary Arts and landed a job at the nearby Harbor Beach Marriott Resort & Spa.  For two years she rotated through the kitchen, fine-tuning her skills at all stations. In 2000, at only 21, talented chef and author Dean James Max opened 3030 Ocean, the hotel’s modern American seafood restaurant, and selected DaSilva as his Chef de Cuisine.  Under Max’s tutelage, DaSilva secured a reputation as one of South Florida’s future culinary stars.  A few years later, the rest of the country got a sample of Paula’s aptitude when the chef 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 (November) 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. 

 

DaSilva was instrumental in creating the concept for 1500°, which deftly blends farm-to-table and classic steakhouse cookery.  To execute its acclaimed cuisine she meets frequently with farmers and fishermen to obtain the freshest of ingredients and stay in touch with seasonality and even had a vegetable and herb garden planted on-site at the hotel.  And her dedication has hit all the right notes with diners and critics alike.  The restaurant was just voted “Best New Steakhouse” by Miami New Times and, since opening its doors, has been featured in a slew of high-profile publications including Food & Wine and W Magazine, among others. 

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