Collaboration Dinner at Burlock Coast

T HIS EVENT IS STRICTLY 21+

Chef Paula DaSilva and Chef Adrienne Grenier welcome two of their favorite chefs, Chef Kathleen Blake and Chef Melissa Kelly, to Burlock Coast in the Ritz Carlton on Fort Lauderdale Beach. This dining experience will feature a welcome reception and 4 courses paired with wine and cocktails. Proceeds from this dining experience benefit Joe DiMaggio Children’s Hospital.

Welcome reception begins at 6:30, Dinner begins promptly at 7 pm

* Gratuity Included in Your Order

If you would like to sit with friends who purchased tickets in a seperate order, please email us at [email protected] no later than 3 days before the event, so we can try our best to accomodate you.

About Chef Paula DaSilva

Since she first came on the South Florida dining scene in 2000, Chef Paula DaSilva has been a culinary darling; first as a rising star and later as an executive chef and one of the areas foremost talents in the realm of soulful, farm fresh cuisine. A member of the The Ritz-Carlton, Fort Lauderdale culinary team since 2017, initially as Chef de Cuisine of its acclaimed restaurant Burlock Coast, DaSilva now serves as Executive Chef of the entire property. Across all elements of its culinary operations – banquets, in-room dining, pool, beach, and Burlock Coast – she brings years of expertise and an unyielding dedication for excellence.

A native of Brazil, DaSilva attended the Art Institute of Fort Lauderdale, where she earned a degree in Culinary Arts in 1999. That education proceeded a young love affair with cooking spent in her family-owned restaurants in Massachusetts and, later in South Florida. After graduating, she joined the Marriott organization in a kitchen position at 3030 Ocean at the Harbor Beach Marriott in Fort Lauderdale under Chef Dean James Max. The 3030 gig delivered a twofold education – real world knowledge in fine dining as well as the ins and outs of hotel F&B, both of which would come into play for DaSilva over the course of her storied career. Years of hard work and training paid off when DaSilva auditioned for and earned a slot on Season 5, in 2009, of FOX’s Hell’s Kitchen with Gordon Ramsey; she finished as the season’s runner-up and fan favorite, cementing her place as one of Florida’s celebrity chefs. After the show her profile skyrocketed and, in 2010, DaSilva took her talents to South Beach as the executive chef of 1500 Degrees at the illustrious Eden Roc Hotel.

It was here where DaSilva truly came into her own as a culinary leader and creative visionary. 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” as well as a Semifinalist nomination in 2012 for “Best Chef: South” by the esteemed James Beard Foundation. With a change in hotel management and major changes afoot at the property, DaSilva departed and enjoyed a bit of downtime, traveling and consulting. She then returned to 3030 Ocean as executive chef and during her second stint there, DaSilva revitalized the menu, injecting her now-signature soulful cooking style into the restaurant’s seafood-centric menu. Prior to joining The Ritz-Carlton Fort Lauderdale team, DaSilva served as executive chef and simultaneously oversaw all food & beverage operations for Artisan Beach House at The Ritz-Carlton Bal Harbour, Miami.

“I loved my time on Miami Beach but Fort Lauderdale is very much home,” says the chef, who has lived in Broward County, Florida for most of her life. “I’ve worked on a number of concepts in some far-flung places but Fort Lauderdale always lures me back.” To that end, DaSilva joined a number of her former Eden Roc compatriots at The Ritz-Carlton, Fort Lauderdale team in 2017, helming Burlock Coast, heralded by many as one of Fort Lauderdale’s finest dining destinations.

Proving her mettle, in 2018 she was promoted to Executive Chef of the hotel. In this role, everything in the hotel’s culinary realm falls under her auspices. “The Ritz-Carlton, Fort Lauderdale is an amazing property with many moving parts and it certainly presents its share of challenges,” DaSilva notes.
“But the energy of managing it all is an amazing motivator and it’s invigorating in its own way not to have a quiet day. There’s always something happening, something new to plan and it’s exciting to oversee and work with such a talented and passionate team.”

Beyond her fan favorite run on Hell’s Kitchen, DaSilva is not shy about competing. In fact, in 2017 the chef won top prize at Cochon 555, going on to represent South Florida at the national Grand Cochon competition. She is also incredibly active in the community. She has served for many years on the Chef Council for the annual Taste of the Nation fundraiser for Feeding South Florida; is the current Culinary Chair for Junior Achievement’s Uncorked event; works closely with the Foodservice Council for Women (FSCW), which was created to promote the importance of women and leadership in the foodservice industry; as well as Women of Food + Beverage, a council established by Marriott International to help highlight women in the industry. In 2019 she was nominated for the J. Willard Marriott Award of Excellence, the company’s most prestigious award for dedication to service.

About Chef Adrienne Grenier

While most kids her age were playing with toys, Burlock Coast's newly appointed Executive Chef Adrienne Grenier was drawn to find inspiration in the kitchen of her childhood home. Growing up in Hollywood Beach, FL, Grenier was exposed to the enticing flavors found in the area's locally sourced ingredients like fresh seafood and seasonal fruits. These experiences influenced her lifelong passion for food and, ultimately, a successful career as one of South Florida's foremost culinary talents.

An alumnus of the culinary school at the Art Institute of Fort Lauderdale, Grenier additionally holds a Bachelor of Science degree in Food Science and Nutrition from Florida State University. In 2005, the budding young talent landed her first job in the restaurant industry as a cook at 3030 Ocean Restaurant where she worked under the creative direction of well-regarded chefs Dean Max and Paula DaSilva. After learning the ropes of the business and further developing impressive cooking skills, Grenier headed to southern California. She basked in the region's natural resources, spending time hiking and strolling through farmer's markets, expanding her knowledge of organic produce and experimenting with flavor pairings. Grenier even took on an opportunity to cook at celebrity chef Gordon Ramsey's Michelin-starred restaurant at the London Hotel in Los Angeles.

Time spent in California served to enrich Grenier's longtime passion for food, which led her back to South Florida in 2010 to collaborate with her mentor DaSilva for a second time at 1500 Degrees Restaurant. The dining destination was promptly named one of the "Best New Restaurants" in the country by Esquire Magazine. During this time, Grenier achieved high-profile status by competing on and winning an episode of Food Network's Chopped.

The success of her time in South Florida was followed by a stint in Brooklyn, New York. Amidst a pandemic and city-wide shutdown, Grenier landed a job opening the kitchen of Pasta Louise, a tiny restaurant in Park Slope which quickly became a beloved neighborhood gem. But the allure of sunnier weather and home came calling. In 2023, she returned to South Florida to accept the coveted position of Executive Chef of Burlock Coast, working under the creative vision of DaSilva once again. In her new role, Grenier highlights modern coastal cuisine with distinctly local flair.

About Chef Kathleen Blake

Four-time James Beard Foundation “Best Chef South” semi-finalist and Iowa native, Kathleen Blake, started cooking at an early age in her grandmother’s kitchen where she helped prepare Sunday suppers for her large extended family.

Staying true to her path, Blake worked in restaurants throughout high school before heading west to attend the Community College of San Francisco’s Culinary Apprenticeship Program. In 2003, Blake was recruited as Chef de Cuisine, opening Melissa Kelly’s Primo in Orlando at the JW Marriott Grande Lakes.

In 2011, she and her husband, William Blake, went on to open their own farm-to-table restaurant, The Rusty Spoon, in Orlando’s Church Street Historical District; earning seven Silver Spoon awards in 2014 after being open for just three years. The Blake’s focus continues to be on locally sourced food, simply prepared, in a comfortable environment.

About Chef Melissa Kelly

Melissa Kelly is the Executive Chef and proprietor of Primo, a restaurant located in mid-coast Maine. She is the 2013 James Beard Foundation Award winner of the American Express Best Chef: Northeast Award. She also received this award in 1999, making her the first 2-time winner of the same award.

Chef Kelly grew up on Long Island. Her
earliest cooking lessons took place in her Italian grandmother’s kitchen. In
fact, she still favors Mediterranean accented foods. First in her 1988
graduating class from The Culinary Institute of America, Melissa earned both
the Richard T. Keating Award and the American Hotel Foundation Scholarship. She
also received two CIA scholarships for scholastic achievement. Prior to
attending the Culinary Institute, Melissa studied business administration at
SUNY Farmingdale, New York and at the University of Maine.

Melissa’s post-graduate education took place
in some of the top restaurant kitchens in the Country. Her first position was
Rounds Man at the Tavern Room of the American Restaurant at the Greenbrier in
White Sulphur Springs, West Virginia. She was soon selected to be the assistant
to the Greenbrier Cooking School.

After this, Melissa returned to New York to
work as a grill cook for Larry Forgione at his highly acclaimed New York
eatery, An American Place. Melissa moved with Chef Forgione to his new
location on 32nd Street, holding the position of Garde Manger. In 1990 she was
named Sous Chef at An American Place. In 1991, she earned the title of
Executive Chef for Larry Forgione’s Beekman 1766 Tavern. After two successful
years at The Beekman, Chef Forgione put Melissa in charge of opening An
American Place Waterside, in Miami, Florida.

Continuing to broaden her culinary skills,
Melissa moved west to work with Reed Heron of restaurant Lulu and the legendary
Alice Waters. Of her boss at Chez Panisse, Melissa says, “I didn’t have a style
when I got there. By the time I left, I did: simplicity, seasonality,
freshness.”

Melissa also spent time in the Southwest
working with Melvin Masters in Denver, Colorado. Her travels have taken her to
Barbados and the South of France to create culinary feasts for private
families, as well as to Japan where she assisted in the opening of a satellite
An American Place.

Chef Kelly was named one of the upcoming new
chefs of the 90’s by Food & Wine Magazine. Nation’s Restaurant News, Bon
Appetit, Gourmet, Chocolatier, The New York Times, The Boston Globe, Travel and
Leisure, Conde Nast Traveler, Town and Country and New York Magazine, among
others, have all recognized her culinary talents. The Old Chatham Sheepherding
Company Inn, where Melissa was Executive Chef before opening Primo in 2000, was
named one of “The Best New Restaurants” by Esquire Magazine and both “Gourmet
Retreat of the Year” and a “Grand Winner” by Andrew Harper’s Hideaway Report.

The menu changes every day to insure that
the highest quality ingredients are being served. Melissa has spent the last 25
years expanding the farm situated on Primo’s 4.5 acres. What started with a
greenhouse, 2 acres of organic gardens, and 2 pigs has evolved to include
broiler and layer chickens, ducks, guinea hens and 12 pigs. At peak season
about 80% of the ingredients used in the Primo Kitchen are sourced from the
farm. The choice to open a restaurant in Maine was driven by the fact that
Maine has the largest Farmer and Garden Association (MOFGA) and the proximity
to the coast for seafood. Fresh and local ingredients are key to Primo’s
success. Melissa describes the availability of ingredients fresh from the Primo
farm as “the dream way to cook.” Melissa also takes pride in the lessons she is
able to impart to young cooks about where food comes from and the true farm to
table experience that Primo offers. The farm not only provides fresh
ingredients but allows kitchen waste to be recycled; it is a unique full circle
relationship that is very important to Melissa. In 2003, she partnered with
J.W. Marriott to open a 2nd Primo location in Orlando, Florida and since then a
3rd in Tucson, Arizona both based on the same farm to table philosophy.

Primo was named one of the top 22 new
restaurants of 2000, by Esquire Magazine’s John Mariani, and has been featured
in Gourmet, Wine Spectator, Art Culinaire, Travel and Leisure, Oprah Magazine
and many more! Melissa was honored with the 2002 “Golden Whisk” Award from
Women Chefs and Restaurateurs… for women who demonstrate excellence in the
kitchen.

Chef Kelly’s farm fresh regional cuisine with Mediterranean accents can
be summed up best in the words of one reviewer, “worth a drive from just about
anywhere.”

Host or Publisher Greater Fort Lauderdale Food & Wine Festival