Any seasoned traveler knows that food can make or break a vacation. With the recent introduction of Executive Chef Juan Pablo Islas and Sous Chefs Fernando Gutiérrez and Roger Parcerisa to the culinary team at the Sivory Punta Cana, the resort’s creative cuisine is sure to satisfy any pallet.
Sivory’s new Executive Chef, Juan Pablo Islas, started his cooking career early in life by growing up in his grandmother’s kitchen in Mexico City! He’s enhancing his skills though his new position with Sivory. He develops sophisticated and inventive cuisine through a variety of cooking techniques that incorporate fresh local ingredients.
The new Sous Chefs, Fernando Gutierrez and Roger Parcersia (both native to Barcelona) come from one of the most famous restaurants in the world, el Bulli. El Bulli is run by Spain’s most well known culinary figure! While both have similar backgrounds, they have very different approaches to cuisine.
The new chefs at the Sivoy Punta Cana bring a wealth of knowledge, and in the short time they’ve been at the property, have elevated the cuisine to an award winning level. Their hard work has put Sivoy Punta Cana on the map as one of the top culinary destinations in the Caribbean.
Earlier this year we wrote about Sivory Punta Cana on the Jetsetter featuring all that this luxury hotel had to offer. Sivory is known for its extensive wine collection as the resort carries more than 8,000 bottles of vino for guests to choose from.
With three restaurants at their disposal, guests at Sivory will never have a hard time finding a place that suits their mood or taste.
Treat yourself to the very best in Mediterranean cuisine at Laveranda where you can lose yourself in an ocean of flavors anytime of the day; breakfast, lunch or dinner. Indulge in French cookery at the Gourmond Restaurant or perhaps experience the finest fusion of Asian flavors at Tau Restaurant known as a culinary masterpiece.
Whatever your taste, you’ll find cuisine that makes your vacation in the Dominican Republic perfect.