Paula DaSilva, Executive Chef
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 (32) has called America home for more than 20 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.
Adrienne Grenier, Sous Chef
A South Florida native, 3030 Ocean’s Sous Chef Adrienne Grenier has always had a passion for food and cooking. Turning that passion into a career path, Grenier earned a degree from Florida State University in Food Science and Nutrition. Possessing an in-depth knowledge of ingredients and their usage, Grenier attended the Art Institute of Fort Lauderdale to learn the craft of truly refined cooking and the intricate design behind elegant food preparation.
Grenier began her culinary career under the tutelage of acclaimed chefs Dean Max and Paula DaSilva at 3030 Ocean restaurant in Fort Lauderdale’s Harbor Beach Marriott resort. Grenier spent two years honing her skills at the top-rated oceanfront eatery before her desire for new culinary experiences lead the budding chef to California.
In California, Grenier worked her way up the ranks in famed kitchens at the Michelin starred restaurant, Gordon Ramsay at the London in West Hollywood and Blanca Restaurant in Solana Beach, working alongside renowned Chef Jason Neroni. While living in California, a state known for using organic and local produce, Grenier spent much of her time visiting local farmers markets, learning the value of farm-to-table cooking.
In 2010, the self-proclaimed “farm girl” joined the culinary team at 1500° at Miami Beach’s Eden Roc resort. She once again joined Executive Chef Paula DaSilva as sous chef, bringing to the table an array of new culinary knowledge and experience with a focus on fresh, sustainable cuisine. During her tenure, the restaurant earned a nod as one of Esquire magazine’s “Top 20 Best New Restaurants in the U.S.”
A mentor to Grenier, DaSilva encouraged the chef to participate as a competitor on Food Network’s Chopped, and in January of 2011 she triumphed on the fast-paced culinary show. Grenier received the grand prize of $10,000 during an episode where she beat competitors in creating the best-tasting, most inventive dish from a hodgepodge of ingredients starring frozen French fries.
In 2013, the now-seasoned chef has returned to where her culinary career began, as DaSilva’s Chef de Cuisine at 3030 Ocean in Fort Lauderdale. At 3030, she assists DaSilva in conceptualizing and executing an ever-changing menu of organic produce and locally-sourced dishes from both land and sea.