Hotel News

Sublime Samana Revitalized Gastronomy

Sublime Samana has made changes to its executive culinary team and the philosophy of its cuisine to revitalize our gastronomic offers in order to continue providing the best experiences to our guests.

The new culinary team is led by Spanish chef Francesc Corado Reig who has been a great addition to Sublime Samana as he believes in sharing his knowledge and experience in the culinary world with others to benefit new generations. His passion in cooking is the creativity he applies to create culinary experiences by mixing ingredients with local flavors. Professionally, a multiplicity of training stands out, together with extensive experience as an executive chef in large and prestigious hotel chains both in Barcelona and the Caribbean.

Francesc’s right-hand man is sous-chef Esteban Ricardo Irizarry Marte, a young, dedicated, disciplined and very creative and talented chef, with the ability to delicately combine local flavors and ingredients with international products. Esteban began his culinary training at Casa de Campo Resort and Villas and worked his way up to the position of sous-chef at our sister hotel, V Samana by Viva Wyndham Resorts and now at Sublime Samana.

Together with the entire culinary team, the chefs have given a different twist to the hotel’s gastronomy using seafood from our Samaná area and imported land products, complemented with garnishes, flavors and decorative details with local products, creating a Mediterranean-Dominican fusion. In addition, our culinary team started a vegetable and herb garden, La Hortaliza del Chef, where we source aromatic herbs and other products for our salads and side dishes that you will find on our menus.

Under this new culinary philosophy, new menus have been created for the Bistro and La Palapa restaurants, as well as In-Room Dining, which will be gradually implemented starting in mid-July. In addition, we have different culinary offers that customers can enjoy during the weekends such as Happy Hour on Fridays and Saturdays, the Local Catch of the Day, and Brunch with paella and grilled seafood and meats.

This is just the beginning of the exciting changes to the hotel’s gastronomy. So stay tuned for more updates, as we have plans to do special events and exclusive high-level pairings for the last quarter of 2024.