Paula DaSilva Talks Fort Lauderdale and Revamping 3030 Ocean
How did it end up that you would stay with Marriott?
When this whole thing played out the company had an interest in keeping me on board as we were working on different projects. In order to keep me in the company this was the closest and fastest option and also came with the idea that they wanted to reconcept [3030 Ocean].
At 1500 you emphasized local sourcing, but today it seems like every restaurant is doing the same, do you think it's become too much in a marketing sense?
I agree when we opened up 1500 that was sort of our slogan and all that and it does wear off. But it's true, as a chef you're sort of naturally inclined to want to support your local farmer and do things that are seasonal. I personally like to give credit to the farmers and ranchers. I don't think it's too much because I'm truly honoring that product I'm using and I'm proud to be using it. I don't do it just to show that I'm using these things, I think it's giving them credit for the products they've grown or raised and why shouldn't I give them some props
Now that you're back in Fort Lauderdale after some time away what are your thoughts on the dining scene?
I think that at the end of the day people want good restaurants, good food where they can kick back and not have to worry about being hit with a $200 tab per person. It's getting there. I spent three years in Miami and at the end of those 3 years you've seen a handful of places come and go. Fort Lauderdale seems to be a little bit slower, and I'm not sure why restaurants and chefs steer away from it. It needs a mixture of the combination of places that are doing great food and good drinks but closer to the beach.
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