Our Chefs are in love with food. They love high quality food and drink. They love the stories about it, the people who produce it, and the places it comes from. They are creative and passion for new flavors and ingredients. Each day the open their kitchens and share their love for good cuisine.
EXECUTIVE CHEF,& CULINARY DIRECTOR RELAIS & CHÂTEAUX EDEN ROC AT CAP CANA
Adriano Venturini has a strong background in luxury establishments including Michelin starred restaurants in the United Kingdom and Italy and a variety of high-end hotel restaurants, the Italian gourmet brings to Eden Roc Cap Cana a wealth of experience and passion – especially around sustainability.
Combining creativity, experience, passion and knowledge, the new Culinary Director plans to introduce a new open kitchen so guests can see how food is made, and this open kitchen policy will extend beyond the literal, as Venturini aims for this concept to apply to open communication within the kitchen, too. He aims to foster a positive environment and policies that look after his staff’s mental health and well-being.
The Chef also focuses on bringing in new modern food techniques which put presentation at the forefront.
EXECUTIVE CHEF, SECRETS CAP CANA
Ibai Torres is a Spanish chef with an impressive background in haute cuisine, who took his first steps in the gastronomic world in his hometown, San Sebastián, where he studied and began to forge his career in different restaurants, among which one of them called ARZAK had three Michelin stars. Here he had the opportunity to develop his talent, passion and put into practice all his creativity in the kitchen.
He continued his carreer, leaving behind San Sebastián to continue exploring and enriching his gastronomic and cultural knowledge for Spaniard cuisine, learning the wonderful gastronomic varieties in cities such as Alicante and Madrid; until he crossed the occean to the Americas and embarked on the adventure of being a chef in Miami.
At his young age, he has a vast experience high-end hotels in Mexico, Punta Cana and now his current home, Secrets Cap Cana Resort & Spa.
SOUS CHEF MEDITERRANEO RESTAURANT, EDEN ROC AT CAP CANA
Alberto Garcia was born in Cadiz, Spain but grew up in Sanlucar de Barrameda. He was always linked to the sea world and gastronomy. His first contact with a professional kitchen was at 22 years old, alongside the “Chef of the Sea” Angel Leon, in the ‘Aponiente’ restaurant. After winning the first Michelin star in this restaurant he decided to travel and expand his vision going through different restaurants in Spain. He worked with Martin Berasategui’s restaurant in San Sebastian and later in Barcelona.
He then traveled to France where he worked as Sous Chef at the ‘La Loge’ restaurant and later at ‘L’Atelier’ de Jean Luc Rabanel with two Michelin stars in Arles.
Chef Alberto Garcia returns to Spain to take over the kitchen of ‘Gran Hotel Nagari’ in Vigo. In early 2016 he joined the team of Eden Roc at Cap Cana as Sous Chef of Mediterraneo Restaurant to show his versatility mixing the Dominican culture with the Mediterranean cuisine.
2009
A gastronomic event organized by Cap Cana and Club Millésime! that took place at the Sanctuary Cap Cana. For two nights the best chefs of Spain and Ferran Adrià, considered by many as the best chef in the world, made a grand demonstration of the Spanish cuisine.
2014
As one of the 120 celebrations Relais & Chateaux’s hosted around the globe for its 60th anniversary, Relais & Chateaux Grand Chef Michel Rostang of Paris’ legendary two Michelin starred with Restaurant Michel Rostang visited Eden Roc at Cap Cana for an exceptional culinary evening at Eden Roc’s Mediterraneo restaurant.
“La Chefa”, the Ambassador of the New Dominican Cuisine, visited Eden Roc’s Blue Lagoon to prepare along with Executive Chef Hernán Griccini a memorable interactive dinner with authentic flavors of the Dominican Republic.
2015
The Spanish chef Fernando Arellano visited Eden Roc at Cap Cana for the celebration of the “Zaranda Festival” two culinary events, at La Palapa and Mediterraneo, both inspired by the cuisine and flavors of his restaurant Zaranda, winner of 1 Star in the Michelin Guide and valued as the Best Restaurant in the island of Mallorca, Spain.
2016
The renowned American chef Patrick O’Connell of The Inn at Little Washington in Washington made his way south to participate in a exclusive Culinary Weekend at Eden Roc at Cap Cana, as part of a Relais & Chateuax chef-exchange program. Chef Patrick O’Connell and Chef Re Fraschini joined in the kitchen at Eden Roc at Cap Cana’s signature restaurant, Mediterraneo, creating innovative style dishes such as chilled lobster napoleon with pommes anna and white gazpacho, Pistachio-Crusted lamb chops on Farro risotto with gingered carrot sauce were some of the dishes served by Chef O’Connell and Chef Re Fraschini.
As part of Relais & Châteaux’s new chef exchange series that highlights the brand’s celebrated chefs, Eden Roc at Cap Cana received Chef Francis Wolf from Canada’s Manoir Hovey who alongside Eden Roc’s Executive Chef Gianluca Re Fraschini masterminded, A Taste of Canada in Punta Cana, the third chef event dinner at the resort during fall of 2016, creating a special dinner inspired by the flavors of Quebec.
On April 2016, The Grand Dinner was celebrated with the talented Chef Jacob Jasinski from Ocean House, Rhode Island, who was immersed in the kitchen of the Mediterraneo Restaurant along with Eden Roc’s own chef Gianluca Re Fraschini, to celebrate a dinner inspired by spring season, creating an experience that conveyed a sense of place in a classic restaurant setting utilizing all the ingredients the area had to offer at their peak freshness.
2017
Eden Roc at Cap Cana’s commitment to culinary excellence was on full display when we welcomed Chef Thomas Keller during our Golf & Gastronomy Weekend celebrated on November 15th -19th. Known for his exceptionally high standards, culinary skills and being the first and only American Chef to be awarded three stars in the inaugural Michelin Guide, Chef Keller’s visit sure elevated the resort’s dining experience as it marked a major culinary step for the first and only Relais & Châteaux property located in the Dominican Republic, also known as a culinary destination throughout the Caribbean.
To celebrate the Independence Day of Peru, Eden Roc at Cap Cana was delighted to host the visit of Jorge Matzuda for a 6-course dinner at BLUE Grill + Bar on Friday July 28th, showcasing the peruvian cuisine and its influence of the 4 continents.
As part of an ongoing chef exchange series that highlights Relais & Châteaux’s most celebrated chefs, Eden Roc at Cap Cana was honored to host Chef Justin Cogley of California’s L’Auberge Carmel alongside Eden Roc’s Executive Chef Gianluca Re Fraschini, the chef duo headlined the “Gifts from the Pacific” creating special menus inspired by the flavors and beauty of their respective properties.
As part of the resort’s special 2017 Easter Week Program, Eden Roc at Cap Cana is delighted to announce the upcoming visit of Chef Jorge “Beto” Puerta for a 13-course tasting menu at BLUE Grill + Bar, showcasing the cuisine of his acclaimed Caracas restaurant SantoBokado.
2018
As part of the resort’s series of Delicious Journeys, Eden Roc at Cap Cana will be hosting Chef Roberto Allocca from Relais Blu for an exceptional culinary residency this February, inspired by his restaurant in Capri, Italy. Beginning with “Amore on the Coast”, a special Valentine’s Day dinner on February 14th at La Palapa by Eden Roc, Chef Roberto Allocca will prepare an exciting five course menu, serving Italian specialties such as Buffalo mozzarella with basil perfume oil and clam and lemon risotto. Allocca will then join Eden Roc at Cap Cana’s
