A Two Michelin Star from Mallorca comes to the Dominican Republic
A collaboration between two celebrated chefs Fernando Arellano and Adriano Venturini will embrace us this weekend at Eden Roc Cap Cana.
About Fernando Arellano
Fernando Pérez Arellano, born in Madrid, has developed most of his professional training working in different countries where, in addition to perfecting his skills in the kitchen, he became a polyglot.
After having passed through some of the best kitchens in Europe such as “Patrick Guilbaud” (Dublin), “Le Gavroche” (London), “Don Alfonso 1890” (Naples) “Maison Pic” (Valencia, France), and “Can Fabes “ (Barcelona) acquired the necessary experience to carry out its own project. In September 2005 he opened the doors of Zaranda, a small and modest restaurant on Madrid’s San Bernardino Street.
The recognitions soon arrived: “Revelation Restaurant Madrid 2005” for the newspaper “El Mundo” and “Best New Restaurant” for the North American magazine “Food and Wine
Magazine.”
11 months after its opening, Zaranda received its first star in the Guide Michelin. Shortly after he was awarded two soles in the Repsol Guide. Fernando Pérez Arellano has also been named “Chef of the Year 2008” by the television channel “Canal Cocina”, “Award for the Great of Tomorrow” (“Best Young Chef”) 2008” and “Award for Conceptual or Technical Innovation 2009”.
Five years later, Zaranda and his entire team faced a new challenge and moved their project to Mallorca, where Fernando has found the perfect place to develop his creativity. In November 2015 Zaranda was awarded its second Michelin outing, since then being the only restaurant on the island to hold the award.
About Adriano Venturini
Eden Roc Cap Cana Executive Chef & Culinary Director, with a strong background in luxury and Michelin star restaurants, including Le Gavroche in London, Don Alfonzo in Italy two Michelin starred restaurants, and a variety of high-end hotel restaurants from brands such as Rocco Forte, Fairmont, and ME By Melia, Venturini has a wealth of experience and passion – especially around sustainability.
With a focus on the hotel’s environmentally friendly food sourcing, ethical fishing methods, responsible farming, and ‘Head to tail’ zero waste menus, Venturini oversees Mediterranean Restaurant, La Palapa, and Blue Bar + Grill as the Culinary Director of Eden Roc Cap Cana “.
He aims to foster a positive environment and policies that look after his staff’s mental health and well-being.
The Chef also focuses on bringing in new modern food techniques which put presentation at the forefront.
