Francisco Camps, Managing Director of Meliá Hotels International in the Dominican Republic, revealed that the weekend will kick off on Friday, April 26, with a master class led by Chef Alan Vargas. Attendees will learn the art of correctly cutting fish for raw dishes like sushi and ceviches, as well as garnishing and seasoning techniques using premium oils.
Camps expressed enthusiasm for the event, stating, “The Epicure by Paradisus has become an important fixture in both national and international gastronomy, bringing together esteemed chefs on a single platform. We trust that this third edition will be an unforgettable experience for our guests.”
On Saturday, April 27, Chef Lofaso and Chef Vargas will collaborate to present an eight-course dinner at the resort’s Mina restaurant. Combining Vargas’ American fusion style with Lofaso’s Italian culinary background, the menu will feature dishes such as fresh seafood ceviches, appetizers with local fruits and spices, crispy duck breast with orecchiette pasta, and rum-braised short ribs.
The culinary weekend will conclude on Sunday, April 28, with a culinary class led by Chef Lofaso, focusing on the art of making authentic Italian ravioli.
Luis Cancela, Food & Beverage Partner of Meliá Hotels International in the Dominican Republic, expressed gratitude for the participation of Chef Lofaso and Chef Vargas, anticipating a memorable culinary experience for guests. Cancela highlighted that “The Epicure by Paradisus” series is part of the resort’s commitment to providing guests with innovative and interactive experiences, enhancing the all-inclusive vacation experience.
“The Epicure” series, held once a month at a Paradisus location with rotating chefs, offers guests an interactive culinary experience centered around unique themes. Visiting chefs share industry insights and showcase their culinary specialties, enriching guests’ dining experiences.
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