The Art of Savoring transformed the St. Regis Cap Cana into a stage where gastronomy was experienced as an art form; bringing together local and international chefs in an display that celebrated the senses, serenity, and refined taste, here in Ciudad Destino.
It was more than a culinary event. It was an invitation to reconnect with the pleasure of slowing down; a reminder that savoring is another form of gratitude. Over the course of three days, the St. Regis Cap Cana became the epicenter for chefs, iconic brands, and lovers of fine dining, in an encounter that blended technique, sensitivity, and emotion.
The first evening took place at the St. Regis Bar, where chef Hideyoshi Takeyama, a Japanese Dominican and the creative force behind Samurai, offered an impeccable demonstration. In front of the guests, he prepared sushi and nigiri with the almost meditative precision that defines his style, while a selection of hors d’oeuvres completed the proposal. It wasn’t a dinner; it was a silent lesson in respect, patience, and beauty.
The second evening moved to Nina, home to Peruvian chef Diego Muñoz, an internationally acclaimed talent known for his contemporary culinary vision and his work in kitchens across the world. He shared the kitchen with Erik Malmsten, one of the most prominent local chefs whose work has taken him to international stages, and with Guatemalan chef Sergio Díaz, creator of Sublime – ranked 22nd in Latin America’s 50 Best Restaurants 2024 – and recipient of the Chefs’ Choice Award 2024 as well as two Knives in The Best Chef Awards. That night, the flavors were paired with Krug, one of the world’s elite champagnes, a symbol of time and luxury. Its fine bubbles and deep aromas complemented a dinner that became a dialogue among three cuisines and three perspectives: Peru, the Dominican Republic, and Guatemala. Each dish felt like a beautifully told story.
In a conversation with chef Diego Muñoz, I learned that this concept, developed alongside Georgina Calcerano, Food and Beverage Marketing Manager at St. Regis Cap Cana, was born with the intention of being held annually. Together, they envisioned a gathering that would unite the best of gastronomy with the hotel’s philosophy: luxury that is intimate, conscious, and slow. An experience designed to transcend the calendar and become a date to look forward to each year.
The experience concluded with a brunch by the sea at the beachfront restaurant Marola. Under a clear sky and accompanied by the sound of the waves, guests enjoyed stations by Campari, Perrier-Jouët, Don Julio, and Aperol Spritz, along with a proposal from La Bodega, which offered freshly carved jamón ibérico. Live music enhanced the relaxed and elegant atmosphere that defined the entire weekend. More than a brunch, it was a celebration of the art of living well, where gastronomy intertwined with ambiance and hospitality to create a memory that lingers.
Behind every detail was a team led by Icaro Rizzo, Executive Chef of St. Regis Cap Cana, who understood that The Art of Savoring was not just about cooking or serving, but about evoking emotion, about provoking pauses, shared glances, and that subtle desire for time to stand still.
As a journalist and lover of fine dining, I’ve had the opportunity to experience many gastronomic events, but few as coherent in concept and execution as this one. The Art of Savoring did not seek to impress through excess, but through intention. And that is where its charm lies, in reminding us that true luxury exists in the pause, in the detail, and in everything we choose to savor with all of our senses.
