Dorado Beach, Puerto Rico (PRWEB) September 30, 2011
Dorado Beach, one of the Caribbean’s most celebrated destinations, and The Ritz-Carlton Hotel Company, L.L.C. are pleased to announce their partnership with acclaimed Chef José Andrés at the newly announced ultra-luxury Dorado Beach, a Ritz-Carlton Reserve. For Chef Andrés, the recent recipient of the 2011 James Beard Outstanding Chef Award, this will be his first restaurant outside of the continental United States. Slated to open in December 2012, Dorado Beach, a Ritz-Carlton Reserve, will be the first Ritz-Carlton Reserve in the Americas and the second in the exclusive portfolio worldwide, joining Phulay Bay in Krabi, Southern Thailand.
Heralded as a trailblazer of avant-garde and traditional Spanish cuisine, Chef José Andrés will fuse his knowledge of haute cooking and regional flavors to offer guests of Dorado Beach, a Ritz-Carlton Reserve a truly exceptional culinary experience in the heart of the Caribbean. “Dorado Beach reminds me of my youth in Asturias – an astonishing mix of breathtaking scenery, remarkable history and delicious flavors,” said Chef José Andrés. “My vision is to create a menu that tells the story of this fascinating region and its diverse cultures and influences and features a unique blend of quality ingredients, rich with the flavors of the island.”
“Renowned as a culinary mastermind, we are thrilled that José Andrés will introduce his first restaurant outside the United States at the first Reserve in the Western Hemisphere,” said Rainer Zinngrebe, Vice President Culinary for The Ritz-Carlton Hotel Company, L.L.C. “As a luxury enclave in Puerto Rico, Dorado Beach, a Ritz-Carlton Reserve will appeal to discerning travelers from around the world for its rich legacy, acclaimed amenities and picturesque surroundings. Our collaboration with José will further reinforce Dorado Beach as the premier luxury retreat in the Caribbean, providing guests with a truly one-of-a-kind experience,” he added.
The crossroads of Spanish and American culture, Puerto Rico is the ideal backdrop for Chef Andrés to bring his groundbreaking style of cooking to a new level. The restaurant’s menu will be a delectable union of the island’s classical “cocina criolla” cuisine, the vibrant flavors of Chef’s native country, and the rich nuances of Americana cooking. With impressive views of the Caribbean coastline, facing the western sunset, guests are invited to experience true beachfront dining just steps from the water’s edge. Open for breakfast and dinner, the restaurant will offer indoor and outdoor seating, private dining spaces and a lively Rum Bar.
To complement Chef Andrés’ cuisine, acclaimed interior hospitality designer Adam D. Tihany was selected to oversee the design of the new restaurant. Celebrated for his work at DANIEL, Le Cirque, Per Se and Jean Georges in New York City, Tihany has conceptualized a unique space that will align Chef Andrés’ cuisine with the history and natural surroundings for which Dorado Beach is known. “We are creating a new level of casual yet sophisticated dining experience – showcasing the unsurpassed performance of Jose Andrés’ kitchen,” said Adam D. Tihany, principal designer. “Guests and locals visiting this legendary property will leave desiring to relive the experience time and time again.”
Ideally situated on three miles of Caribbean coastline, with 1,400 acres of natural beauty, privacy and luxury, Dorado Beach, a Ritz-Carlton Reserve, includes 100 guestrooms, 14 one-bedroom suites, and 13 two- to four-bedroom private residences, all directly on the beach, plus Su Casa, the original plantation hacienda renovated back to its original 1920s style to serve as a five-bedroom beachfront VIP villa. Dorado Beach will also include a five-acre, ‘botanical’ spa; a new Beach Club; and a Wind and Waves center featuring Jean-Michel Cousteau’s Ambassadors of the Environment, a celebrated program that will provide innovative, hands-on eco-adventures for adults, teens and children using Dorado Beach as a natural classroom. The new Ritz-Carlton Reserve retreat was ‘grandfathered’ to be built on the footprint of the original hotel, allowing for every guestroom, residence, and restaurant to sit directly on the beach, only steps from sea.
About The Ritz-Carlton Hotel Company, L.L.C.
The Ritz-Carlton Hotel Company, L.L.C., of Chevy Chase, Md., currently operates 76 hotels in the Americas, Europe, Asia, the Middle East, Africa, and the Caribbean. More than 38 hotel and residential projects are under development around the globe. The Ritz-Carlton is the only service company to have twice earned the prestigious Malcolm Baldrige National Quality Award, an award that originated in 1987. Its purpose is to promote the awareness of quality excellence, recognize quality achievements of companies and publicize successful quality strategies. The Ritz-Carlton Hotel Company won the award in 1992 and 1999. For more information, or reservations, contact a travel professional, call toll free in the U.S. 1-800-241-3333, or visit the company web site at http://www.ritzcarlton.com. The Ritz-Carlton Hotel Company, L.L.C. is a wholly-owned subsidiary of Marriott International, Inc.
About Chef José Andrés
Named “Outstanding Chef” by the James Beard Foundation, José Andrés is an internationally-recognized culinary innovator, passionate advocate for food and hunger issues, author, educator, television personality and chef/owner of ThinkFoodGroup. Andrés is credited with introducing Americans to both avant-garde and traditional Spanish cooking. He and his ThinkFoodGroup with partner Rob Wilder are the team responsible for Washington, DC’s renowned dining concepts Jaleo, Zaytinya, Oyamel, and minibar by josé andrés, as well as the celebrated Bazaar by José Andrés at the SLS Hotel at Beverly Hills. His newest projects include Jaleo, China Poblano, and é by José Andrés at The Cosmopolitan of Las Vegas, America Eats Tavern in Washington, DC, and The Bazaar by José Andrés at the SLS Hotel Miami set to open in spring of 2012. Andrés can be seen on PBS as host and executive producer of Made in Spain. His cookbooks include Made in Spain: Spanish Dishes for the American Kitchen and Tapas: A Taste of Spain in America. His native Spain awarded him the prestigious Order of Arts and Letters medallion in 2010, making him the first chef to receive this recognition. He was tapped by the Secretary of Commerce to serve on the US Travel and Tourism Advisory Board. Andrés also teaches at Harvard as part of the course “Science and Cooking.” Known for championing the role of chefs in the national debate on food policy, Andrés is a sought after speaker on issues including hunger, food security, nutrition education and childhood obesity. Recently he launched World Central Kitchen, a nonprofit which aims to feed and empower vulnerable people in humanitarian crises around the world. http://www.thinkfoodgroup.com
About Adam D. Tihany
Adam D. Tihany is widely regarded today as the world’s preeminent hospitality designer. His sophisticated, often groundbreaking, designs are the result, in part, of his unique global perspective. Upon graduating from the Politecnico di Milano, School of Architecture and Urban Planning, Tihany apprenticed in design firms in Europe. Shortly after moving to New York City in 1976, Tihany established his own multidisciplinary studio that encompassed all aspects of design, from commercial and residential interiors to furniture, products, exhibitions, and graphics. In 1981, the studio began specializing in hospitality design with the creation of La Coupole, the first grand café in New York City and in 2001, a Rome office was added. Since then, signature restaurants have been created for celebrity chefs such as Heston Blumenthal, Thomas Keller, Daniel Boulud, Charlie Palmer, Pierre Gagnaire and Jean-Georges Vongerichten, to name a few. He has designed well-known resorts and hotels in Cape Town, South Africa, Las Vegas, Nevada, Seoul, Korea and Dallas, Texas. http://www.tihanydesign.com
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