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Casa de Campo Resort announces that at the second installment of the Food and Wine Festival, taking place from October 10-13, 2024, Dominican chef Inés Páez, known as Chef Tita, will be the prominent local representative for this culinary event celebrating the best of regional and international cuisine. She will join renowned chefs Hubert Keller, Scott Conant, and Shawn McClain.
Chef Tita, head of the Morisoñando and Aguají restaurants, honors Dominican gastronomic roots. Author of the acclaimed book “La Nueva Cocina Dominicana,” she has been recognized for her significant contributions to local cuisine and dedication to preserving and valuing Dominican gastronomy. With a solid background in Hospitality and Tourism, a diploma in Culinary Arts, and internships with globally renowned chefs Martin Berasategui and Thomas Keller, Chef Tita has brought Dominican cuisine to prominent international stages. Her culinary approach highlights Dominican heritage and promotes local products, establishing her as a leading ambassador of national cuisine.
“We are excited to have Chef Tita as part of our festival. Her passion for Dominican cuisine and commitment to culinary authenticity will bring a unique and valuable perspective to the event,” said Jason Kycek, Senior Vice President of Sales and Marketing at Casa de Campo Resort & Villas. “This festival will not only celebrate global gastronomic diversity but also highlight the culinary richness of our region,” he said.
The festival will also feature the first-time participation in the Dominican Republic of the acclaimed international chefs:
– Chef Hubert Keller: Trained by top French chefs, Keller is one of the most recognized and acclaimed chefs in the United States. He has owned and operated renowned restaurants such as ‘Fleur de Lys’ in San Francisco, ‘Fleur by Hubert Keller,’ and the acclaimed ‘Burger Bar’ in Las Vegas
– Chef Shawn McClain: A James Beard Award winner and prominent restaurateur, McClain has opened six renowned restaurants in Chicago and Las Vegas, including the innovative seafood restaurant Spring, Sage (new American), Green Zebra (vegetarian), Five50 Pizza Bar, and Libertine Social (new-generation gastrobar).
– Chef Scott Conant: With a career spanning over 35 years, Conant brings impeccable technique and an unwavering passion for creating soulful food in a welcoming environment. With a portfolio of acclaimed restaurants, cookbooks, television shows, and an expanding brand, Conant has established himself as one of the leading chefs in the world.
Casa de Campo’s Food and Wine Festival, in collaboration with Invited Clubs, will offer attendees an enriching experience including exclusive tastings, live demonstrations, and food and wine pairings. Additionally, visitors will have the opportunity to explore the resort’s luxury facilities, such as the Premier Club and the 4-star Forbes-rated Casa de Campo Spa.
The event will also feature the presence of renowned Univisión host Raúl de Molina, who will contribute to the vibrant atmosphere of the festival. This year promises to be an even grander and more memorable celebration, solidifying the festival as a fixture on the international gastronomic calendar.
Event Schedule:
- Thursday, October 10: Chef of the Year Competition / “Cook-off dinner,” & Night Golf Games | Teeth of the Dog Practice Range.
- Friday, October 11: First day of the Casa de Campo Food and Wine Festival at the Grand Tasting Pavilion, Marina Riverside Center.
- Saturday, October 12: Second day of the Casa de Campo Food and Wine Festival at the Grand Tasting Pavilion, Marina Riverside Center, and Celebrity Chefs Showcase Under the Stars at Minitas Beach.
Tickets and packages for the 2nd Annual Casa de Campo Food and Wine Festival are available for purchase online at https://uepatickets.com/tickets/es/entradas-entradas-evento-casa-de-campo-food–wine-festival.
For more information about Casa de Campo Resort & Villas, visit our website at https://www.casadecampo.com.do/es/vacation-packages-offers/food-and-wine-festival/ or follow us on Instagram @casadecampodr.