Caribbean chefs are putting their stamps on the culinary delights of their islands, garnished with influences from all over the world.
Aruba
The traditional Aruban dish of keshi yena is served all over the island, but Executive Sous Chef Ever de Pena of the Aruba Marriott Resort & Stellaris Casino likes to put his own trademark spin on this iconic dish.
“Traditionally, it’s made in a bowl of baby gouda cheese with chicken, raisins and some nuts,” he explained. “At the resort, however, we kick it up a few notches. We add cilantro, garlic, cashew nuts, green olives and minced onion, season the chicken with shallots, sauté with tomatoes, onion, bell peppers and top with sliced cheese.”
He also uses local produce in his sauces, particularly pica di papaya, which he adds to red snapper. In addition, many of the micro greens used are from local farmers.
“The resort likes to maintain relationships with local farmers,” he said. “We’re proud to highlight their greens in our dishes. We also use aloe, one of the island’s biggest exports, in a few of our cocktails, including the Aruba mule and Aruba Aloe Fantasy.”
[Related Content: Exploring the Cuisine of Cancun With Two Local Chefs]
For groups looking to do something different, the sky’s the limit, according to de Pena. One group wanted to bring the outdoors in, so they brought a jeep into a conference room, artfully displayed food atop, with tables set around it.
“That was such a cool break concept and inspired us to come up with dishes that are just as creative, such as our Adventure Aruba package that includes a pop-up dinner at a unique island location, like Arikok National Park or Plaza Padu,” he said.
Jamaica
The land of reggae and rum is heavily influenced by Indian, African and Spanish cuisine, said Adrian Weichenberger, executive chef at the Jewel Grande Montego Bay Resort & Spa. Originally from Austria, Weichenberger’s own background is influenced by German, Italian and French cuisine.
Weichenberger is now well versed in the spices of the island, like pimento, a key ingredient in the famous jerk; he puts his own spin on authentic Jamaican cuisine with dishes from around the world.
“I use local produce such as ginger, annatto seed and breadfruit in my recipes,” he said.
Chef’s tables are popular for smaller groups where food is cooked right at the table for every course, he added.
Dominican Republic
Executive Chef Eliexy Collado Darias of the Barcelo Bavaro Palace in Punta Cana first dipped his toes in the culinary world while working in a hotel in his home country of Cuba. Subsequent training made him head of the Hotel Melia Cayo Santa María’s restaurant, from its opening in 2003 until he moved up the ladder and became the restaurant’s executive chef in 2008.
According to Darias, the best Cuban and Dominican cuisine comes from using the region’s freshest seasonings, sauces and produce, like yucca and plantains.
“We try to put our special modern touch on our traditional dishes,” he added.
At Punta Cana’s Iberostar Grand Bavaro, Spanish-born Executive Chef Mario Gonzalez loved to help his mother prepare meals growing up. Today, some of his island specialties at the hotel restaurant include el chivo al ron (goat with rum) and chillo frito with rice and fried plantains.
The hotel can serve groups dinner on the beach, with such themes as pirate, Dominican and Mexican.
Grand Cayman
Grand Cayman’s Kimpton Seafire Resort + Spa features three restaurants, and first-generation Italian Executive Chef Massimo De Francesca uses local produce at each.
His early inspiration came from his mother’s homemade pasta and Italian cookies, and his father’s fresh-caught fish cooked daily. At the Kimpton, De Francesca draws inspiration from local produce, such as pumpkins, Cayman spinach, Scotch bonnet peppers, young coconut jelly, exotic fruits and fresh fish, including Caribbean lobster.
“We offer custom menus at different price points for groups that also enjoy beach barbecues serving fresh local catch,” he said. “And if groups want to know how ceviche is made, the gourmet ceviche cooking class is always an option.”
Nassau, Bahamas
Nassau, the capital of the Bahamas, is home to luxury resort Grand Hyatt Baha Mar on Cable Beach. Executive Chef Brent Martin, a native of New Zealand, said “The staple here is conch. We make conch salad and conch fritters. It’s a local delicacy we prepare right in front of guests.”
Martin’s specialty is his conch corn dog.
“We grind up the meat, dip it in corn meal batter and serve it with ‘Calypso Sauce,’ a mix of tamarind and lime. And for dessert, it’s guava duff, a steamed pudding with guava, brown sugar and rum,” he said.
For groups, Martin’s chefs cook in the private mansion on the island.
“But the culinary experience begins on the private jets flying in attendees,” he said.
Puerto Rico
Though hit hard by Hurricane Maria last year, Puerto Rico is coming back with a vengeance, with more than 127 hotels and almost 1,900 restaurants open for business. At Wyndham Grand Rio Mar Golf & Beach Resort, locally born Executive Chef Ramon Carillo remains inspired by the local purveyors of fresh and sustainable products used in traditional “cocina criolla”(Puerto Rican cuisine), such as lobster, plantains, yucca, mango, watermelon, guava and pineapple.
“Included in many of our dishes are recao and aijes, two ingredients native to Puerto Rico,” Carillo said. “Our team prepares fresh creative fare in Roots Coastal Kitchen, dinner buffets at Marbella, Bar Bites at Caicu Bar & Tapas, or casual gathering spots like our poolside Tiki Hut.”
At Caicu Bar & Tapas, Carillo noted there is an increased use of food products at the bars.
“Beet juice, basil caviar, goat cheese foam and ceviche juice for martinis all help make it the hot spot in Rio Mar and a great place to watch the sunset,” he said.
St. Kitts
Since his arrival two years ago, Executive Chef Pankaj Bisht of the Park Hyatt St. Kitts has immersed himself into the Kittian landscape and culinary scene. Born in India and married to a Chinese woman, Bisht said his cuisine is inspired by his wife and the island’s seasonal, local produce.
“On St. Kitts and Nevis, known as the ‘fertile land,’ we have an abundance of fine and very unique produce,” Bisht said.
For groups, the resort offers tasting menus, chef’s tables and cooking classes.
“A trend we’re seeing is the interactive dining experience, where guests not only eat tasty food but get to see how it is prepared, plated and then served,” Bisht said.
CARIBBEAN CVB CONTACT INFORMATION
Aruba Convention Bureau
297.582.3777
Bahamas Ministry of Tourism
800.224.2627
Cancun CVB
52.998.881.2745
Cayman Islands Department of Tourism
345.949.0623
Cozumel Promotion Board
52.987.872.7585
Dominican Republic Ministry of Tourism
305.358.2899
Jamaica Tourist Board
800.526.2422
Nassau Paradise Island Promotion Board
954.888.5902
Puerto Rico Tourism Company/Meet Puerto Rico
800.875.4765
Riviera Maya Destination Marketing Office
52.984.206.3150
St. Maarten Tourism Bureau
721.542.2337
St. Martin Tourist Office
0590.87.57.21
U.S. Virgin Islands Department of Tourism
800.372.8784
Click over to Page 2 for a list of new and renovated properties in the Caribbean.
PageBreakLATEST AND GREATEST CANCUN AND CARIBBEAN
Cancun
The 500-plus room Fiesta Americana Condesa Cancun recently completed a multimillion-dollar renovation to its guest rooms and ballroom. It has a total of 18,500 square feet of indoor and outdoor meeting space and six restaurants. The resort now showcases fully enhanced guest rooms in its three towers and an upgraded Grand Ballroom Condesa.
JW Marriott Cancun Resort & Spa will complete a full renovation of its guest rooms and suites by December 2018. With Phase I already completed, 101 rooms have been fully upgraded. Together with the updates at Marriott Cancun Resort, its sister property connected by a walkway, the JW Marriott Cancun renovations will bring the combined spend to over $40 million.
Puerto Rico
The Wyndham Grand Rio Mar Puerto Rico Golf & Beach Resort reopened March 1 after a brief closure after Hurricane Maria. The resort revealed a multimillion-dollar renovation and refreshed spaces including the lobby lounge.
The 388-room El San Juan Hotel and Casino, Curio Collection by Hilton in Puerto Rico, will reopen October 1. The hotel has more than 40,000 square feet of meeting space.
The 543-room Melia Coco Beach will open Nov. 1. The hotel has about 40,000 square feet of meeting space.
The 917-room Caribe Hilton, after a year of rejuvenation, will be accepting reservations from Dec. 21, 2018 for a January 2019 opening.
Aruba
The Aruba Marriott Resort & Stellaris Casino completed soft renovations of all 411 guest rooms, unveiling new bed frames, carpeting, furniture pieces, lighting fixtures, and artwork.
Dominican Republic
The historic 104-room Hodelpa Nicolas de Ovando Hotel recently opened a new 12-room Imperial Club within the existing property, located in Ciudad Colonial (Colonial City), Santo Domingo. The expansion features a lounge open daily for signature cocktails.
The 183-room Casa de Campo Resort & Villas recently opened a new Golf Learning Center and practice course at its La Romana property. Also new is the Minitas Beach Club & Restaurant at the property’s exclusive private beach, Playa Minitas. The resort has more than 15,000 square feet of meeting space.
Santo Domingo’s El Embajador, a Royal Hideaway Hotel with 298 rooms, unveiled a two-year, $40 million renovation project that includes 10,000 square feet of ballrooms, upgraded rooms and a new wellness and spa center.
Grand Cayman
The 343-room Westin Grand Cayman recently completed its two-phase, $50-milllion renovation of all its guest rooms.
