Chef de Cuisine Paula DaSilva
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.
Jean-Pierre Belonni, Head Bartender
Jean-Pierre Belonni, Head Bartender at Burlock Coast located at The Ritz-Carlton, Fort Lauderdale, has over ten years of experience behind the bar. Originally from Puerto Rico, Belonni attended the University of Puerto Rio Piedras from 2004 to 2007, pursuing a career in music education in addition to competing as a professional volleyball player. However, after a knee injury prevented him from continuing to compete in volleyball, Belonni decided to switch paths and enter the hospitality industry.
In 2007, he enrolled in the University of Puerto Rico Carolina for hotel and restaurant administration – bartending on the side and attending classes to improve his mixology skills. He fell in love with bartending and decided to pursue it as a career upon graduation. Over the next few years, he perfected his bartending craft working at esteemed hotels like the Wyndham Garden Palmas del Mar Hotel and Marriott Courtyard Isla Verde.
A natural talent and competitor, Belonni’s friends talked him into participating in the Puerto Rico Bartender Association’s annual bartender competition in 2008. Although he didn’t win, it was there that he was introduced to art the of flair bartending – deciding to adopt this skill to take his mixology game to the next level. He was eventually recognized for his talent by fellow mixologist Manuel Picon Delgado, and was asked to join the flair bartending crew Flip-N-Flow.
In 2013, Belonni migrated to Miami in pursuit of new opportunities – accepting a position as Lead Bartender for Papaya Pool Bar at the Marriott Villas Vacation Club. Shortly thereafter, he went on to serve as Restaurant Supervisor and Bartender for Deco Blue Restaurant at the Marriott Stanton South Beach, where he oversaw the training of staff, maintained the budget and assisted in the creation of cocktail menus.
Now, as Head Bartender for the seaside eatery Burlock Coast, Belonni applies his skillset in flair bartending and mixology to craft innovative cocktails that pair perfectly with the restaurant’s seafood centric cuisine.
Francesca "Franny" Monahan, Pastry Chef
Born and raised in South Florida, Pastry Chef Francesca “Franny” Monahan has always loved baking since she was a child. However, before she succumbed to her true calling, Monahan attended Florida International University to pursue a degree in nursing. Finally, giving into her passion, she dropped out and enrolled in Le Cordon Bleu College of Culinary Arts Miami to pursue a career in the food and beverage industry.
Upon graduation, Monahan accepted a position as an intern at the illustrious Eden Roc Resort and Spa in South Beach, where she learned the ins and outs of working in a high volume, fast-paced production line, producing confections for VIP receptions and banquets and eventually climbed the ranks to Pastry Cook. Shortly thereafter, she transitioned to Pastry Cook at Casablanca on The Bay in 2012.
Monahan went on to briefly serve as a Pastry Cook at the seafood hotspot Lure Fishbar at the Loews Miami Beach Hotel, before landing a position as Executive Pastry Chef at The Ritz-Carlton, Fort Lauderdale in 2014. There she oversees the production and presentation of the finest confections for sophisticated clientele, including decadent cakes, pastries and other intricate desserts.
In addition to executing innovative dessert ideas for the entirety of The Ritz-Carlton, Fort Lauderdale’s expansive property, Monahan is now the Pastry Chef at the chic seafood eatery Burlock Coast located in the hotel.
Jerry Flynn, General Manager
Jerry Flynn, General Manager at Burlock Coast located at The Ritz- Carlton, Fort Lauderdale, has over 24 years of experience in the food and beverage industry. Originally from Long Island, New York, he showed an interest in gastronomy at an early age and began his formal development in the food and beverage sector while studying at Townson State University in Maryland bussing tables, bar-backing, and waiting tables.
Flynn always had his eye on the bar and was given his first opportunity to sling drinks at the high volume nightclub Baja Beach Club in the heart of downtown Baltimore. Spending 11 years behind the bar, he learned how to craft creative cocktails and utilize flair to quickly acquire local celebrity bartender status. He developed an unparalleled clientele base ranging from local professionals; Baltimore, New York City and DC elites; and professional athletes. His ability to self-market, coupled with his skills, caught the attention of many restaurant, nightclub and bar owners. As a result, Flynn was constantly recruited to work at new venues, ranging from fine dining restaurants to nightclubs.
Flynn shifted gears to serve as General Manager at Redfish Fine Dining and Nightclub in Baltimore, Maryland in 2001. In 2003, he migrated to Washington D.C. to accept a positon as General Manager at Tequila Beach. Shortly thereafter, he decided to return to Maryland and shift gears to serve as a Bartender at Granite Bar and Grill; and later at Ryleigh’s Oyster Bar and Grill, where he spent the next four years. Flynn inevitably gravitated back towards management; moving to South Florida in 2009 to work at several high-profile South Beach hotels such as The Surfcomber, The Clevelander and The Essex House as the General Manager and Food and Beverage Manager.
A natural leader, Flynn always took it upon himself to improve venues not only through his customer interactions but by crafting innovative cocktail menus and working hand-in-hand with chefs to create cohesive food and beverage programs. In 2012, deciding to try his hand at opening and operating his own restaurant, Flynn unveiled the modern speakeasy Batch Gastropub Miami. He developed the restaurant’s concept and brand, from menu development to day-to-day operations. After a successful run at Batch, he decided to branch out and develop Trust & Company Bar and Restaurant.
Now, Flynn has returned to the hospitality sector to serve as General Manager for the chic seaside eatery Burlock Coast at The Ritz-Carlton, Fort Lauderdale, applying his superb leadership skills and extensive mixology knowledge to create an operationally sound venue that provides a high quality product with exceptional service.