Profile: Chef Paul Aceto- Private Chef to Celebrities

First of all, we are NOT celebrities. But last March, a group of us set sail for a “three-hour tour”. Actually it was a full day excursion around the Miami waters aboard a 77 ft Azimut yacht called the Carpe Diem and included plenty of champagne, appetizers and a gourmet dinner prepared with excellent deftness in a tiny galley kitchen on board by private chef, Paul Aceto.

Private chef and owner of Silver Spoon Events, Paul has worked under and alongside some extraordinary chefs, from Miami’s own Michelle Bernstein, Clay Conley and with Eric Ripert for a private event at Le Bernadin. During his time at Casa Casuarina in the Versace Mansion, Paul had the opportunity of cooking for many celebrity members such as Madonna, Sara Ferguson, and Will Smith.

Unforgettably, he also had the opportunity to cook for Penelope Cruz at her wedding in the Bahamas at David Copperfield’s private island Musha Cay.

Paul's love for great food began at the young age of 15. Growing up in Detroit, the son of two teachers, he submerged himself in the industry as much as he could, working in restaurants, hotels and private clubs as a way to gain as much diversity in his culinary skills as possible. After completing his bachelor’s degree in business at Alma College (Michigan), he went on to culinary school at Johnson & Wales University in Miami. During an internship, Paul spent time in Croatia and six months in Eastern Europe, which undoubtedly took his craft to the next level through exposure to different cuisines, flavors, culture and masters of the trade.

Since working as a private/personal chef, Paul has enjoyed the creative liberties it has given him to experiment with new recipes and inspire others with his food. He most enjoys offering a private dining experience at people’s homes and unique venues as well as providing interactive cooking classes. TIP: Holiday gift idea?

As an Ironman finisher and an avid health and fitness aficionado, Paul understands the importance of giving the body the fuel it needs through a balanced diet and nutrition. He takes pride in the food he puts on people's plates, using fresh organic local and regional ingredients, and cultivating relationships with farmers and markets in the area. He can be found scouring the local Farmers Markets in search of fresh and unique seasonal ingredients.

But back to our yacht day, with an attentive crew serving us and refilling our glasses, we nibbled on fresh tuna tartare and avocado skewers, truffled deviled eggs topped with caviar, mini lump crabcakes with spicy aioli and stuffed tomatoes with goat cheese. All the while touring the historic Stiltsville off the coast of Key Biscayne and other surrounding areas. As the sun began to lower into the sky we dropped anchor off Nixon’s Cove, a popular day boating spot for watersports and swimming.

Meanwhile, Chef Paul throughout our journey was in that tiny kitchen preparing a gourmet feast of Fresh Grilled Branzino with broccolini and salsa verde, Charred octopus with cherry tomatoes over chickpea puree, a Kale Salad with fresh tomatoes and grilled vegetable platter. It was the perfect supper and a perfect ending for a day in paradise.

We may not have been the celebrities Chef Paul may be accustomed to, but for a day he and the crew of the Carpe Diem made us feel like royalty. We truly “seized the day'“.

To contact Chef Paul for a private event on land or sea, please reach out to http://silverspoonevents.com/ and make sure you follow him on Instagram at https://www.instagram.com/chefpaulaceto/