JOSE LUIS ABREU ABIKARRAM

PLAYA BLANCA RESTAURANT

Meet our Chef Jose Luis Abreu, our star in Playa Blanca and the person in charge, together with his staff, of delighting your palate.

Born in Santo Domingo, he has lived in Punta Cana for 10 years. He considers himself a lover of the gastronomy and from a very young age he loved cooking, while he learned with his grandmother, who he helped preparing lunches and sandwiches for events.

With a great local and international trajectory, he studied in institutions such as: La Universidad Iberoamericana (UNIBE) and through an internship in one of the best restaurants in the world, 'Martin Berasategui' in the Basque country (San Sebastian), he learned the techniques that characterized this restaurant rated with three stars in the Michelin Guide. He worked there for four months building his career to become a cook.

When creating plates and menu options, our chef is inspired by the local food of the places he visits, since he understands that this is where the most pronounced flavors and ingredients are truly found. Part of Playa Blanca's essence is to value our Dominican roots and allow our gastronomy to reconnect with our clients, for this reason, many of our dishes are made mainly with ingredients from the sea and local from our region. We invite you to discover our flavors. You will surely love them!

LUIS PEDEMONTE

LA CANA GOLF & BEACH CLUB

Meet our Chef Luis Pedemonte, he has over 22 years of professional experience in hotels and restaurants in the United States, Dominican Republic, Mexico, and France, and over 8 years in the Punta Cana area.

Mr. Pedemonte is a professional in Hospitality and Gastronomy with a focus on healthy food and wellness, with Mediterranean and Asian touches.

He is a graduate of the Pontificia Universidad Católica Madre y Maestra (PUCMM) and has studies in pastry making, logistics and storage, hotel management, and a ServSave certification.

CRISTIAN SHINYA

BAMBOO & LA YOLA
PUNTACANA RESORT & CLUB

Meet our Chef Cristian Shinya, the creative head behind the menus of Bamboo and La Yola restaurants, was born in the province of Talagante located 35km from Santiago de Chile. Shinya has Japanese descent from his father's side but did not learn about this specific cuisine, skills, and techniques until his gastronomical studies.

However, he quickly understood he was born to practice these Japanese’s skills and techniques. He grew up around the vineyards of the Maipo Valley, which helped Shinya understand the Chilean flavors, especially the wine aromas. The concept of gastronomy for Chef Cristian is a lifestyle of respect for food, raw materials, flavors and above all for the guests who receive the final dish, providing food to another person is the most sublime act that one human being can do for another. Shinya arrived to the Dominican Republic 10 years ago, not knowing many of the regional products, but he feels that he has fully mastered the flavors by discovering them in their purest form, which allowed him to reinvent himself.

“There are those who seek inspiration in lofty things, but I have had the opportunity to go to countless nations to discover their cuisines, searching for the "normal", in what people enjoy eating. It has given me results, I think the secret lies in: doing the normal differently, taking it to another level or creating another style from that base” - Executive Chef, Cristian Shinya

MANUEL ROSARIO

FOUR POINTS BY SHERATON
PUNTACANA VILLAGE

Meet our Chef Manuel Rosario, a professional in Hospitality Management with a concentration in Food and Beverage, has experience in hotels and restaurants in the United States and Dominican Republic and ServSafe certification, specializing in American cuisine and bakery.