Gianluca Re Fraschini has been named Executive Chef of Eden Roc at Cap Cana.
The project is the firstproperty by Solaya Hotels & Resorts. As Executive Chef, Re Fraschini will oversee the creation of all menu offerings and culinary operations for the already operational Caleton Beach Club and La Palapa by Eden Roc as well as the resort’s soon to be open dining establishments, Mediterraneo, Gastronomico, Riva Bar, La Cava, La Palapa by Eden Roc and the Blue Lagoon pool-bar restaurant.
“A resort’s cuisine is a vital ingredient in the creation of a luxurious escape,” said Paolo Sanavia, CEO of Solaya Hotels & Resorts. “I am confidant that Gianluca’s vision and expertise coupled with the unparalleled beauty of Cap Cana will help deliver an unmatched experience for guests of our new luxury resort.”
As Executive Chef of Eden Roc at Capa Cana, Gianluca Re Fraschini brings European culinary experience and deep familiarization with the hospitality industry to his new position. Re Fraschini was has held various posts in restaurants in Paris, California, Dubai and South Korea. Re Fraschini most recent held the position of Chef de Cuisine at Atelier des Sens in Paris where he was responsible for training and conducting private cooking lessons. Prior to that, Re Fraschini held the title of Executive Chef at Andrea at The Pelican Hill Resort in Newport Beach California, Villa Danieli Restaurant at The Sheraton Imperial in Malaysia and Eco Garden in Italy.
“I have worked my way through kitchens around the world and have been responsible for the openings of many world-class eateries; the notion of helping launchEden Roc at Cap Cana in the Caribbean was too enticing to pass up,” said Re Fraschini. “I am eager to bring my internationally inspired concepts and forward thinking approach to the many diverse establishments that will populate this extraordinary resort.”For more information on Eden Roc at Cap Cana call 1 (809) 469-7469 or visit www.edenroccapcana.com