Casa de Campo Food & Wine Festival: A Culinary Extravaganza Not to be Missed

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Culinary enthusiasts and connoisseurs of fine dining, mark your calendars for the upcoming Casa de Campo Food & Wine Festival from October 17th to the 22nd, 2023. This premier gastronomic event promises an immersive experience filled with cooking demonstrations, tastings, and many resort activities.

Under the collaborative efforts of Invited and featuring some of the industry’s most celebrated chefs, the festival aims to tantalize taste buds with a blend of local and international cuisine. Celebrity chefs Hubert Keller and Akira Back are among the luminaries gracing the event, who will join forces with Invited’s culinary talents and mixologists to create unforgettable culinary moments.

A focal point of this festival is the Invited Chef of the Year competition, where the celebrity chefs will vie for the prestigious title. Casa de Campo has been a platform for showcasing this culinary competition since 2021.

Throughout the five-day extravaganza, attendees can indulge in delectable food and wine pairings crafted by renowned gastronomic names. Beyond the culinary delights, guests can explore Casa de Campo’s latest luxury accommodations at The Premier Club and experience the state-of-the-art spa & wellness center, promising relaxation and rejuvenation in a serene tropical setting.

Featured Local Chefs:

Adin Langille

With a passion for the culinary arts ignited early, Adin Langille embarked on his culinary journey at 14. After earning a degree in Culinary Arts, he honed his skills in various cuisines, including French and Indian. He worked at acclaimed restaurants in New York, including one boasting two Michelin stars. Langille has also participated in international culinary events and charitable endeavors, such as Meals on Wheels. More recently, he has brought his expertise to the Dominican Republic, where, at the Balcon restaurant, he seamlessly blends advanced culinary techniques with locally sourced seasonal ingredients.

Erik Malmsten

A chef of Swedish and Dominican heritage, Erik Malmsten boasts over two decades of gastronomic expertise, having worked at Michelin-starred establishments in Europe and the United States. He was a finalist in the 2005 Bocuse D’or World Chef’s Cup, representing Sweden.

Currently, he serves as the Executive Chef and partner in over ten restaurants and bars across the Dominican Republic, including Brasserie Julieta, Bar La Posta, The Bark, O.Livia, Made In China & Noodle Bar, Okazu Nordic Japanese, Pizzeria Cyrano, O.Dette, O.Dile Mezcal & Tequila Club, and Sky Lounge at Las Américas International Airport (AILA). Erik’s culinary philosophy centers on the belief that there are no limits to food, emphasizing honesty and ingredient quality while maintaining simplicity and encouraging creativity in the kitchen.

Joaquín Renovales Araujo

The mastermind behind the kitchens of the prestigious SBG restaurant group in the Dominican Republic, Joaquín Renovales Araujo, has been at the helm since 2008, overseeing the growth of SBG by opening five additional restaurants in various locations. His culinary journey commenced in Spain, where he progressed from humble roles to head chef at Sergi Arola’s La Broche, gaining invaluable insights into sacrifice and haute cuisine.

Joaquín made a mark on the local culinary scene upon relocating to the Dominican Republic. While working at Sophia’s, he created elegant and modern cuisine, showcasing innovation through personalized dishes and off-menu suggestions. His constant quest for discovery leads him to reinvent and offer a range of culinary experiences at SBG restaurants, from eclectic menus to daring dishes. Joaquín’s commitment to excellence and guest satisfaction sets him apart in the culinary world.