Where It Began
Growing up in Detroit, Paul submerged himself in the industry — working in restaurants, hotels and private clubs to gain as much experience as possible.
From the best kitchens to private tables.
With Chef Paul Aceto as private chef and owner, Silver Spoon Events offers a culinary experience like no other, where every event becomes an unforgettable celebration of taste and refinement.
Paul has worked under and alongside some extraordinary chefs, from Miami’s own Michelle Bernstein to Morimoto and Eric Ripert. Formerly a chef at Zuma, the Mandarin Oriental and the famed Versace Mansion, he has crafted his skill as a versatile chef who transitioned from restaurants to an exclusive private clientele.
Growing up in Detroit, he submerged himself in the industry, working in restaurants, hotels and private clubs to gain as much experience as possible. He moved to Miami to pursue that dream and graduated from culinary school at Johnson & Wales University.
He takes immense pride in the food he serves, accommodating every client’s tastes while always integrating fresh, organic and local ingredients.
Cooking is not just about feeding the body; it’s about nourishing the soul and creating unforgettable moments. Every dish I create is a blend of passion, tradition, and innovation, designed to bring people together.— Chef Paul Aceto
A career built in great kitchens.
Seven chapters, from a young cook learning the line to a private chef cooking for clients around the world.
Johnson & Wales University
Chasing that dream, he moved to Miami and graduated from culinary school at Johnson & Wales University.
Alongside the Masters
Paul has worked under and alongside extraordinary chefs — from Miami’s own Michelle Bernstein to Morimoto and Eric Ripert.
Zuma · Mandarin Oriental · Versace Mansion
Before private dining, Paul cooked at Zuma, the Mandarin Oriental and the famed Versace Mansion — kitchens defined by precision, consistency and world-class service.
From Restaurants to Private Tables
He transitioned from restaurants to an exclusive private clientele, cooking for celebrity and UHNW families in Miami, the Bahamas, the Hamptons, New York, Connecticut and beyond.
Chef & Owner
With Paul as private chef and owner, Silver Spoon Events offers a culinary experience like no other — where every event becomes an unforgettable celebration of taste and refinement.
Fuel for Body & Soul
An Ironman finisher and avid health and fitness aficionado, Paul understands the importance of giving the body the fuel it needs through a balanced organic diet and smart, targeted nutrition.
From the farm to your plate.
What sets Chef Paul apart is a dedication to health and wellness that shows in every bite — culinary artistry combined with a deep respect for the environment.
He takes immense pride in the food on every plate, accommodating each client’s tastes while always integrating fresh, organic and local ingredients — many of them picked the same day.
Strong for Surfside.
When Champlain Towers South collapsed in Surfside in June 2021, Chef Paul stepped in to cook for the people working around the clock — first responders, search-and-rescue teams and volunteers.
Day after day, hot meals came off the grill for the teams on site. For Chef Paul, it was the simplest expression of what cooking is for: taking care of people when it matters most.
Chef’s Journal.
Inspirations, places and dishes — notes from the kitchen, the garden and the table.
The Final Touch
Finishing canapés at the island of a private residence, moments before service.
Crudo, Avocado & Jalapeño
Salmon and hamachi layered with avocado, cucumber and jalapeño — finished by hand, one tweezer at a time.
Uni, Caviar & Gold
Sea urchin and caviar over crisp rice, finished with chive, edible flowers and gold leaf.
The Kitchen Garden
Raised beds of herbs, greens and vegetables — where many of the menus begin.
The Morning Market
Heirloom tomatoes, sea beans, chiles and chanterelles — the start of every great menu.
Picked This Morning
A single sun-warm tomato — the whole reason seasonal cooking matters.
A Quiet Moment
A pause in the garden with a four-legged friend between prep and service.
Cavatelli & Bone Marrow
Hand-rolled pasta, a slow-cooked ragù and shaved Parmigiano, served with roasted marrow.
Burrata & Cured Meats
Torn burrata, bresaola and prosciutto with olive oil and micro herbs, laid along a wooden board.
The Early Years
Chef’s whites, long services and the mentors who shaped the way he cooks.
A Villa in the Hills
Cooking for a private group at a villa overlooking the mountains.
The Outdoor Kitchen
Open air, open flame and a view of the palms — Miami at its best.
Wagyu, Caviar & Brioche
Rich on rich — the kind of indulgent pairing that sparks a new idea for the menu.
Whole Trout, Herbs & Citrus
Tied with chives and cilantro and filled with citrus — simple technique that lets the fish speak.
Open Fire
Seasoning skewers over the grill outdoors, under the trees.
Eggplant on the Vine
Glossy, heavy and ready — harvested the day it’s served.
Morels & Chanterelles
Wild and cultivated mushrooms at the market — earthy, seasonal and impossible to resist.
Biscayne Bay
Lunch service with the water on one side and the Miami skyline on the other.
Private Dinner, The Bahamas
A private dinner in the Bahamas for Jayson Kuti, Chief Executive Officer of Kompass Kapital Management.
Roasted Squash & Pistachio
A warm salad of roasted squash and greens, finished with a rain of crushed pistachio.
Citrus Trees
Zest, juice and blossom — Florida’s most generous ingredient.
Under the Pergola
A long table set beneath the vines for a farm-to-table lunch.
Arancini
Golden and crisp, straight from the fryer — soon to be crowned with beef tartare.
Tending the Beds
Choosing what’s ready for tonight’s menu, row by row.
The Design District
Canapés passed between the racks at the Veronica Beard flagship in Miami.
Spiced Tuna Tartare
Crisp shells, jalapeño and avocado — the opening bite of a cocktail hour.
Peppers, Still Growing
Heat, sweetness and color, waiting on the vine.
Garden to Kitchen
A short walk from the beds to the stove — the shortest supply chain there is.
Yellowtail on Silver Spoons
One perfect bite of yellowtail, herb oil and an edible flower.
The Line
Where it started — learning speed, precision and teamwork in professional kitchens.
Scallop Ceviche
Citrus-cured scallops in chilled glassware, made for Miami evenings.
Squash in Bloom
Broad leaves, bright blossoms — summer arriving in the garden.