Cooking School Registration: 305-367-5931




Monday, March 26 

9:30 a.m. – 1:00 p.m. | $130

Tuesday, March 27 

Vine to Table Clubhouse Dinner with  

The Wines of the Huneeus Family 

6:30 p.m. | $185++

After taking some time away from the restaurant scene, South 
Florida’s culinary darling and Hell’s Kitchen vet Paula DaSilva has brought her talents back to 
Miami Beach with the opening of Artisan Beach House inside The Ritz-Carlton Bal Harbour. 
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. She began her 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, cementing her place as one of Florida’s celebrity chefs. In 2010, 
DaSilva became the executive chef of 1500 Degrees at the illustrious Eden Roc Hotel on Miami 
Beach. The chic farm-to-table concept earned rave reviews and popular acclaim for its soulful, 
seasonal, rustic cuisine – which has now become synonymous with DaSilva's style of cooking. 
Her cooking 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 and took the helm as 
executive chef. During her second stint with 3030 Ocean, 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. DaSilva has a remarkable talent for creating imaginative, farm fresh dishes 
that highlight the flavors and freshness of South Florida’s local ingredients. We welcome her 
back to our table.

“You get the sense that only the best ingredients are allowed in DaSilva’s kitchen,” 

- The Miami Herald


Bacalao Croquettes with Aioli Sauce • Steamed Clams with Spicy Tomato Broth

Seafood Paella • Guinness Spice Cake with Apples and Dry Cherries