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30 Oct

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Chef Palacios’s Bahia Principe

October 30, 2013 | By |

Executive Chef Oscar Palacios brings his unique wisdom to all the Bahia Principe Hotels & Resorts, creating brilliant dishes to savour in some of the world’s most beautiful beach locations, including the Dominican Republic.

When did you realize you wanted to be a chef?

When I was very small I would watch my grandmother making fried aniseed and cinnamon rings and I saw the love that she devoted to them. When I tasted them I experienced a world of sensations I had never felt before and that was when I knew I wanted to be a chef.

Where did you study?

I trained under great teachers including Chef Eric Samaniego [of the celebrated Los Angeles Comme Ça], Chef Paul Luna [the mad genius of Atlanta, born in the DR] and Grand Chef Juan Amador [holder of three Michelin stars].

What’s your cooking style? 

I love classic cooking, perfectly timed cooking and resting. I am also a lover of how a dish is presented. Dishes always turn out better with love and passion.

Is there a famous Dominican dish everyone should try? 

Fried chicharrón, chicken marinated in garlic and lime, served with a very cold beer.

What inspired the menu for the Don Pablo Gourmet Restaurant?

In the gourmet restaurants we try to introduce our guests to a world of different flavours and textures. We hope that they feel like they are in one of the most sophisticated restaurants in France.

What do you recommend at Takara?

In Takara we created a fusion of traditional Asian cuisine from various countries and Caribbean ingredients, for example Taco de Atún Rojo (red tuna taco) inspired by Thailand.

Can you recommend a vegetarian dish at the resorts?

Mesclun salad with extra-mild cheese and mango, walnuts and French dressing, cream of courgette soup with morel droplets

Why should we visit the Dominican Republic at least once in our lives?

For the paradise locations with beautiful beaches and the kind and friendly people. 

What’s next?

To keep working. You never stop learning in a kitchen and there are always new challenges to face.