Originally from Brazil, started her career there at culinary arts school. When she moved to the United States in 2011, she was hired as a line cook for a high-volume steak house at the Omni Mount Washington Resort & Spa in New Hampshire, where she prepared lunch and dinner for 400 to 600 people a day. After a year there, she moved to R2L, an upscale restaurant located on the 37th floor of a building in downtown Philadelphia. In 2018, an opportunity presented itself for Costa-Smith to work alongside “Top Chef” winner Nicholas Elmi at his Philadelphia restaurant called Laurel.
That year, Costa-Smith turned 30 and her husband surprised her with a trip to Charleston, which included dinner at McCrady’s, where she met Chef and Restaurateur Sean Brock. While here, she fell in love with the Lowcountry and its cuisine. She even envisioned herself possibly moving here someday.
As fate would have it, in 2021, she was invited to audition for a position at Wild Dunes. The management flew her in to cook for their team of 10 to 12 people. The chef’s feedback was that Costa-Smith’s meal was the best tasting the group had experienced in 11 years. Three weeks later, she and her husband moved to the area so she could start her new role as chef de cuisine at Coastal Provisions.
Now, four years later, as executive sous chef, Costa-Smith oversees all of the restaurants at Wild Dunes. These include Coastal Provisions, an upscale steak and seafood restaurant; Oyster catcher, a tapas-inspired establishment; Laughing Gull, a casual poolside bar; the Grand Pavilion by the beach; and Huey’s on the Links.
“The most rewarding part of the job is teaching new line cooks from all over the world, places like the Philippines, East Europe, Africa, South America and Asia,” she said. “I love watching them flourish and grow. By the time they leave, they are professionals.” Costa-Smith emphasized that, “We are open to the public, so anyone can come to any of our restaurants. You don’t have to be a member to enjoy our menus that change with the seasons.”
On the rare occasion Costa-Smith cooks for herself, her go-to is a Brazilian seafood stew called moqueca. She suggested pairing the brothy and comforting dish made with palm oil, coconut milk, fish and shellfish, with a sauvignon blanc or a caipirinha, the national cocktail of her native Brazil.
By Sarah Rose
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