The Chef
Mr. Paul Zijlstra serves as the Executive Chef for Divi & Tamarijn Aruba All Inclusives. Originally from the Netherlands, Chef Paul attended the Culinary Hotel School in Amsterdam, and trained in Holland with Dutch Master Chefs. In 2008, he moved from Bonaire to Aruba and began working with Divi Resorts as the Executive Chef at Windows on Aruba and Mulligans Restaurant. He had the honor of cooking for numerous members of Dutch, Arubian and foreign governments, members of Parliament and King Willem Alexander and Queen Maxima of the Netherlands during their stay in St. Maarten at Divi Little Bay Resort. In 2016, Chef Paul became one of the Executive Chefs for the Divi & Tamarijn Aruba All Inclusives, where he was responsible for sourcing the best quality food for their buffets and a la carte restaurants. He also introduced theme nights with special presentations and a variety of fresh market foods.
The Food
Grass Fed Beef
We believe in serving our guests quality and tasty ingredients like Argentinian sourced grass-fed beef which can be found on the menu at any of our restaurants.
Spirits
Kick back and relax with your favorite tropical cocktail on the beach or by the pool. We offer a variety of top-shelf liquors as part of our all inclusive package.
Smit & Dorlas Coffee
Locally roasted in the Caribbean and served at our resorts, Smit & Dorlas coffee is a delicious way to start your day!
THE INGREDIENTS
At Divi & Tamarijn Aruba, we take pride in providing the best guest dining experience. Ingredients are responsibly sourced for all of our restaurants. We use Argentinian sourced grass-fed beef proven to be higher in certain vitamins, antioxidants and healthy fats. We grow herbs and spices in our gardens and make every effort to incorporate locally sourced ingredients into all of our sauces, dishes and desserts. Our breakfast buffets serve fresh local fruits each morning. Some of Aruba's local food sources include:
- Mango
- Papaya
- Limes
- Pineapple
- Watermelon
- Plantain
- Mushrooms
- Cucumber
- Tomatoes
- Coconuts
- Mahi Mahi
- Red Snapper
- Okra
THE RECIPE
Grilled Mahi Mahi Fillet with Pineapple Chutney served at Our Signature Red Parrot Restaurant
GRILLED MAHI MAHI
Ingredients
4 Mahi Mahi fillets (6-8 oz.)
Juice of one lemon
1/2 cup olive oil
1 tsp salt
1 tsp black pepper
Process
Heat grill (Charcoal grill) to medium heat (about 400 degrees)
Oil the fish lightly and place fish on the grill, skin side first
Cook for 3-4 minutes before flipping
Cook opposite side for 4-5 minutes
PINEAPPLE CHUTNEY
Ingredients
2 ripe pineapples, chopped into bite size pieces
1 cucumber, chopped into bite size pieces
1/2 of a large red onion, chopped into bite size pieces
Juice of 1 1/2 limes
1 tbsp coconut oil
1 tsp crushed pink pepper corns
Process
In a large frying pan, heat coconut oil
Add pineapple and cucumber to the frying pan and saute for 1 minute
Add red onion and continue to saute for 1 minute
Add the lime juice and crushed pink pepper corn
Stop saute, turn off heat
All ingredients are bite size and correct temperature to serve
Culinary Week / Guest Chefs
On a pair of lovely summer evenings in Aruba, guests were treated to a very unique and sold out event. At Windows on Aruba restaurant, dinners enjoyed the very first Aruban Michelin Chef culinary event.
Plates were design and prepared by 4 Michelin Chefs with a total of 8 Michelin stars between them. Using fresh ingredients straight from Holland, each chef prepared their own hors d’oeuvres and a course for the evening. Between the wonderful dishes, guests were entertained by live music from a DJ and received lots of interactions with the chefs and host. The event was hosted and initiated by Carsten Klint, the culinary specialist and board member of the Amsterdam Diner Foundation.
“We’re looking forward to welcoming guests and locals to Windows on Aruba for an unforgettable night of fine dining with fantastic, award-winning chefs. Each dish is carefully crafted by the chefs with fresh, exotic ingredients, bold flavors, and exquisite presentations.”
Dominique Bauduin, Divi Village Golf & Beach Resort's Director of Food & Beverage
To pair with such amazingly bold flavors and textures were a special selection of wines provided by Pepia Est. One such wine, Alexander vs The Ham Factory is a bold red wine paired with Chef Francois Geurds dish, Stoba, which is a sucade crispy with sereh foam and gravy of beef. (Pictured below/left/right).
Guests were well attended to by a professional team of servers. The servers brought out signature cocktails, 4 hors d’ oeuvres, 3 starter courses, 1 entrée and a mouthwatering coconut desert. Each Chef brought with them their own teams of sous chefs to help prepare the dishes. Some the sauces used in the event took 2 days or work to prepare. The chefs also leant their knowledge to Windows on Aruba’s current chef, so expect some creative dishes there in the future.
The nights ended with a round of applause for everyone who worked hard to bring the event together. The chefs are very excited to return again and make this an annual event.“I have no doubt that Aruba’s culinary world will be put in the spotlight.”
Danguillaume Oduber, Aruba’s Minister of tourism, Public Health & Sport
The DIshes
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The Chefs & Team
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The Location
MEET THE CHEFS
Chef Edwin Vinke DE KROMME WATERGANG ** IN HOOFDPLAAT
Edwin Vinke and his wife Blanche started restaurant De Kromme Watergang more than 25 years ago. A childhood dream come true and resulted in no less than 2 Michelin stars. An old village school is converted into a stylish restaurant with continuously growing ambition for perfection. Blanche has furnished and added 4 stylish suites to the restaurant so that guests can stay overnight. Edwin has a love for regional products from Zeeland: fish and salty flavors predominate and an ambition to work as personalized and self-sufficient as possible. Producing products ranging from home-made butter, honey from their own bees to vegetables and herbs from their own gardens. He also keeps his own cows and pigs. All dishes are organic and contain no preservatives or sugar. This results in healthy, but especially tasty food. No nonsense. Just like Edwin himself.
Juliën van Loo RESTAURANT PARKHEUVEL ** IN ROTTERDAM
Restaurant Parkheuvel (**) is not far away from the Rotterdam Euromast, directly next to the river “De Maas”. The round building designed by architect Klunder has undergone various tasteful metamorphoses in recent years. Erik grew up as a butcher's son in Mechelen in the south of the province Limburg. He worked in his career at culinary (training)institute Prinses Juliana (at the time **), as chef de cuisine at Vreugd & Rust (at the time *), Duurstede (at the time *) and De Zwethheul (at at the time **). Erik is known for his sauces and cooks classic French with a modern touch and presentation. In addition to his restaurant, Erik is the consulting chef of restaurant The Park, which has been awarded by Michelin with a Bib Gourmand (price-quality). After first gaining wide experience in various restaurants in the Netherlands and Australia, his son Juliën also joined the company for some years now. As Creative Chef he is responsible for the innovation and future of the most famous restaurant in the Netherlands: Parkheuvel. Unable to attend the event, his well established son, Juliën, took his place.
Jermain de Rozario DE ROZARIO * IN HELMOND
Jermain de Rozario was 26 years old when he really became infected with the cooking virus. And now, at the age of 34, he can call himself the owner of restaurant De Rozario, which this year was awarded with a star from Michelin. His story reads like a book - Jermain makes no secret of his turbulent past: As a 15-year-old he left the house, used drugs, had many side jobs, debts and could not pay his bills. He eventually rolled into the hospitality industry and the chances he received from restaurant De Lindehof (awarded 2 stars by Michelin) proved to be his salvation. It was a struggle but through hard work he managed to ultimately achieve his own restaurant. He got in touch with an investor who paid all his debts and before he realized it, everything was arranged for his own restaurant. He increasingly develops his own style by letting go of all the rules and cooking what he likes. “He combines and presents Indonesian and Asian flavors with a lot of creativity. Playful at times, but always striking. A kitchen with punch and finesse! ", written in the Michelin guide 2019.