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.
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.
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.
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:
- Mahi Mahi
- Red Snapper
Grilled Mahi Mahi Fillet with Pineapple Chutney served at Our Signature Red Parrot Restaurant
GRILLED MAHI MAHI
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
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
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 left).
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