Paradisus by Meliá increases its culinary offer in collaboration with chef Antonia Lofaso

The prestigious and well-known chef will collaborate with the all-inclusive luxury resort brand to offer a new menu and special attention to guests

(Source: La colectiva)

Paradisus by Meliá, the Destination Inclusive® luxury resort brand from Meliá Hotels International, has announced a new culinary collaboration with one of the most famous chefs in the US: Antonia Lofaso.

Starting today, guests at any Paradisus by Meliá property in Mexico and the Dominican Republic can enjoy a specially curated limited-edition menu designed by the acclaimed chef. Using local ingredients sourced from the destination in which each resort is located, Chef Lofaso has designed a menu that integrates local products while paying homage to her Italian-American roots.

This custom three-course menu will be served at each resort's Italian restaurants: Capella in Mexico and Mascalzone in the Dominican Republic, both restaurants included in the all-inclusive rate. The dining experience begins with an appetizer of Bolognese rice ball with peas, mozzarella and pecorino cheese. As a main course, diners can enjoy crispy local red snapper, fra diavolo, topped with capers, lemon, grated fennel and fresh herbs. To top it off with a sweet touch, Chef Antonia will offer her favorite dessert: a Sicilian ice cream sandwich, hazelnut ice cream, Nutella and butter brioche.

But there are even more sweet delights. Guests staying in the resort's superior suite experiences, Nikté and The Reserve, will receive a very special check-in service hand-selected by Chef Antonia. A tradition at the chef's family gatherings, a pink box full of homemade Italian cookies will greet each guest as a gesture of love and hospitality.

“What an honor to be able to have Chef Antonia Lofaso's exquisite creations for our guests at Paradisus by Meliá,” says Álex Hugot, Vice President of Food and Beverage at Meliá Hotels International. “Her global influences are the perfect culinary combination for our excellent gastronomic offering. With this collaboration, we hope to provide our guests with an innovative, next-level all-inclusive vacation experience that surprises them at every turn, ranging from celebrity chef offerings to
unique off-site experiences.”

Widely recognized for the hit Food Network shows “Tournament of Champions” and “Beachside Brawl” and Bravo’s “Top Chef,” Chef Antonia Lofaso is the executive chef and owner of three acclaimed Los Angeles restaurants: Black Market Liquor Bar, Scopa Italian Roots and DAMA. Although they all offer different types and styles of cuisine, each combines personal and deeply rooted culinary traditions influenced by her extensive international experience and her French academic training.

“I am very excited for Paradisus guests around the world to try these dishes that I love so much,” said Chef Antonia Lofaso. “It has been an honor to work with a brand that provides so many unique opportunities for guests to connect with the world around them. Together, we will turn the gastronomic experience into an unforgettable trip.”

This collaboration adds to the many impressive improvements the vacation brand has made to its guest experiences this year, reinventing the all-inclusive experience.

Starting in early 2023, all Paradisus properties have been transformed into Destination Inclusive® resorts. At each resort, guests are now more connected than ever to local communities. As part of this program, guests of The Reserve and Nikté suites have access to Destination Inclusive® experiences: unique off-site excursions that range from a visit to a local cenote guided by a Mexican shaman to exploring the unique beauty of an ancient canyon in Los Cabos.


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