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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.

Executive Chef, Mr. Paul Zilstra


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

Smit & Dorlas Coffee


We proudly serve Smit & Dorlas coffee at our resorts. Smit & Dorlas, use only the best quality coffee beans. Their process is focused on excellence, working with the best Arabica and Robusta beans from coffee countries such as Brazil, Guatemala, Costa Rica and Kenya. They also only roast in small batches so that they can optimally guarantee the quality and freshness of the coffee.


Grilled Mahi Mahi Fillet with Pineapple Chutney served at Our Signature Red Parrot Restaurant


4 Mahi Mahi fillets (6-8 oz.)
Juice of one lemon
1/2 cup olive oil
1 tsp salt
1 tsp black pepper

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

Grilled Mahi with Pineapple Chutney


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


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