“Marco Antonio Paz Del Alamo, Tortuga Bay’s active chef is a Young innovator on a path of great growth. Having worked and lived in countries such as England, Spain, the United States, and currently
currently the Dominican Republic arms this fast track chef with the opportunity to blend his unique experiences in order to create his own food philosophy. Del Alamo believes that working with love and passion allows him to appreciate each moment while succeeding in his field. Tortuga Bay diners should be excited to experience the sensory pleasures of; smelling delicious aromas, tasting natural foods, and seeing impeccable presentations.
With over eleven of experience Del Alamo has built up an impressive background. He has worked at the Michelin star awarded, Autre Pied Restaurant, and was executive chef at the prestigious seven star Passion Restaurant under the Master Chef Martin Berasategui.
The chef’s unique methods and innovative dishes combine the creativity of French, Japanese, Italian, and Spanish cuisine. Del Alamo provides his public with artistic dishes that blend traditional flavors with contemporary techniques.” –puntacana.com
After receiving the news of our new Tortuga Bay chef I jumped on the opportunity to interview him. In truth my excitement caught the food wizard off guard when he answered the phone only to discover that he was about to undergo an impromptu questioning. After a short introduction I asked him the following questions….
How old are you?
28 years old and still going strong
What propelled and or inspired you to begin cooking?
See, I always get asked this question and never know how to answer. I have yet to find an answer as to why I began cooking, all I know is that it stuck, I’ve always been attached to it and well, here I am.
How to do you envision your food? Do you prepare it with any specifics in mind?
I don’t think that I begin cooking with a specific style in mind but I do know that I love traditional and Mediterranean food. I always try to keep my food clean and technically consistent. I focus on the product itself, whatever I’m handling at the time and try to accentuate natural flavor. Because each location has food specific to its geography and culture, I always work with the character of the local food in order to incorporate the freshest ingredients.
Speaking of ingredients, can you give me your top three?
Ah, limiting a chef to three is harsh. But, let’s see, I love mango…and beets, they have great color and texture. I’d have to say that I’m also a huge fan of fresh fish. Always keep it fresh and use awesome fruit. Here I have the opportunity to use different ingredients and country specific food, ingredients that I didn’t have in Europe like avocado for example.
Why did you decide to move to Punta Cana?
Well to be honest, I came for love. My wife is here and in all honesty she is my number one priority apart from my job. I love to travel and I love cooking for a consumer who values food and its preparation. I’m excited to be here with a great job and incredible partner.
Other than cooking, what are your favorite pastimes?
I like to hang out with my friends and take advantage of the free time that I have. My time is limited therefore valuable so spending it with good people and being in good company fulfills me in a way.
What skills have you learned in your profession that you have applied to other aspects?
The kitchen is a little bit like life, no? In the kitchen one has to have the ability to think on their feet, you don’t have a routine therefore flexibility is important. I’ve also learned the importance of consitancy. Dining is a personal experience that affects all aspects of a human, mood, health, and just overall state. A person expects to get a consistently great meal that is prepared with professionalism, one bad experience can overshadow multiple good ones.
After, concluding Marco made sure to remind me that I had caught him off guard and that he’s a chef and not a spokesperson which I ignored because of his glowing responses. After speaking with the 28-year-old globetrotter I was even more excited to taste his food.
Tortuga Bay will release the new menu designed by the chef and I have been told that it is jam-packed with our Foundation’s organic fruit and vegetables. In fact most of PUNTACANA Resort & Club’s veggies come from our garden and only our PUNTACANA Forrest Honey (which won this year’s prize of Best Honey in the Dominican Republic) is used. Don’t forget to visit our stunning hotel restaurants, La Yola, who won the Trip Advisor Award of Excellence and Bamboo Resturant in order to experience the delicious!
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