MEET THE MASTERS
MEET THE MASTERS
Meet the Masters by Susan Campbell Aruba’s food and beverage professionals are an eclectic collection of dedicated professionals striving to be the best at their craft and always seeking new ways to improve the overall hospitality experience. They come from near and far, but true masters all have one thing in common: a passion for excellence.
Every successful food and beverage establishment knows that it can take an entire team of dedicated and talented professionals to make a place rise above the rest. Even those with celebrity star chefs know that if the front of the house doesn’t mesh with the back of the house in common goals, communication, and knowledge of what they serve and the vibe they want to portray, the customers will feel a disconnect. No matter how lovely the locale or enchanting the décor, it’s the people who work there that keep customers always coming back for more. But those who have never worked in the service industry might not realize what additional skills these professionals need to learn to become masters. Every position has its own challenges and considerations. So, let’s examine a few. Chefs are typically at the helm of the operations, but they might also own the business, which brings additional responsibilities like marketing and infrastructure upkeep and hir-
26
ing. But even if they don’t, a chef ’s day begins early. They often go to the market or to the pier personally to source the freshest ingredients for their special of the day, and they are tasked to be creative using what’s readily at hand. They must also think ahead to what will be seasonal to envision future specialties. Then there’s the prep and leading the team in the kitchen to ensure they come together to deliver the chef ’s vision and a smooth service. It takes more than passion, culinary skills, and imagination to become a master chef. It takes stamina. Bartenders have their own challenges. It’s not enough to know how to make every classic cocktail and come up with inventive drinks. A bartender’s personality can be key; they have to handle crowds of customers quickly and fill their demands efficiently, yet remain jovial and fun to garner a loyal and regular following. And they need to stay ahead of the drink trends and continually find out what’s new in the spirits world.
But it’s the wine experts, or sommeliers, which are probably the most misunderstood. Of course, they require an in-depth knowledge of wine, but they not only need to know their wines, they should also have a great knowledge of food since they must coordinate with chefs to discover perfect pairings to match the restaurant’s signature dishes. They must also deal with the public and discover simple ways to explain to novice wine buffs what the intrinsic differences in varietals and regions might be. They have to also respect an establishment’s budget for importing the best wines at the best prices to encourage their customers to try new things.
And of course, there are the servers on the floor, the hosts or hostesses at the door, and other peripheral staff that can be so excellent at their jobs that their contributions can make your night out a very memorable one. As you can see, in the hospitality business, success truly depends on a team effort. But it also takes an inherent drive to surpass expectations that can make an individual stand out as a master of their craft. Fortunately, Aruba has a multitude of these highly driven professionals working in fine dining emporiums and casual eateries all over the island. So, let’s meet some of them. E
27
MEET THE CHEFS
MEET THE WINE CONNOISSEURS
Executive Chef Matt Boland
Tina van Mal and Michael Otten
HILTON ARUBA CARIBBEAN RESORT & CASINO
PAPILLON RESTAURANT
American born, yet an Aruba culinary legend for decades, Chef Matt brought his considerable French cooking chops he learned in Paris to the island and combined it with a love for inspiring people to eat and cook healthier. In fact, he teaches local school children to cook and grow their own vegetables and gives workshops in the community. When he’s not busy in his position of executive chef overseeing Hilton Aruba Caribbean Resort’s signature restaurants, introducing stellar new specialties and forward-thinking styles to their menus, and giving cooking demonstrations on-site, you’ll probably find him underwater seeking out new spots to swim with sea turtles in the wild.
Tina, owner of this landmark French restaurant, grew up with a passion for wine and created wine menus for almost 15 years in several Aruba restaurants. At Papillon, her focus is on the oldworld wines like French Bordeaux, Burgundies, and Italian classics like Barolo. But her manager Michael, also a wine expert in vintages from around the world, prefers new-world wines like New Zealand Sauvignon Blanc and the amazing Cabernet from Napa Valley. So, between the two of them, you are sure to find the best of all possible worlds in wine pairing with fine fare at their dining spot. W I N E R E C O M M E N D AT I O N S :
red wine : Louis Jadot Vosne-Romanée • 2013
COUNTRY / REGION:..........................France • Burgundy APPELLATION:...........................................Vosne-Romanée GRAPE BLEND:.................................................Pinot Noir PAIRING:.............Rack of lamb with rosemary herb crust
S I G N AT U R E D I S H
Single-Cut Lamb Chop Elegant and simple yet infused with exotic flavors, Chef Matt goes to his French cooking influences to create a fresh tarragon glaze for this chop, and he accompanies it with a freshly made parsnip puree.
white wine : Misty Cove, Sauvignon Blanc • 2018
COUNTRY / REGION:.................................. New Zealand APPELLATION:............................................ Marlborough GRAPE BLEND:...................................... Sauvignon Blanc PAIRING:............. Papillon’s signature goat cheese salad
Chef Wilinton Mora
Edward Ellis
NIKKEI SUSHI BAR
PAPIAMENTO RESTAURANT
Better known on the island simply as “Chef Will,” Wilinton Mora hails from Venezuela, yet has a passion for Japanese cooking as well as his distinctive homeland flavors. After working in one of the best restaurants in Caracas and studying at Alta Cocina, one of the country’s best culinary schools, he moved to Aruba where he opened his first Nikkei Sushi spot off the beaten path. He then decided to open a second spot, right in the heart of the tourist district, at the Cove Mall in 2019 to bring this exciting fusion of cooking styles to the Palm Beach strip.
As one of the current owners of famed Papiamento Restaurant, originally opened by his parents some 30 years ago, Edward follows in his father’s footsteps to continually build the island’s most comprehensive wine cellar for decades. It’s called “The Wine Bodega,” and today it holds over 1,800 bottles of international vintages. Of course, he instinctively knows what will go best with their culinary specialties and is always delighted to advise his clientele on how to pair the best with what they order. Customers are also welcome to visit the wine bodega to witness the extraordinary care taken to preserve their treasures. W I N E R E C O M M E N D AT I O N S : red wine : Freemark Abbey Merlot • 2014
COUNTRY / REGION:......................................United States APPELLATION:.............................................. Napa Valley GRAPE BLEND:....................Merlot, Cabernet Sauvignon,
S I G N AT U R E D I S H
Petite Verdot, Cabernet Franc & Malbec
Lima Roll This unique dish combines Japanese cooking techniques, fresh local ingredients, and Peruvian ceviche made with tiger’s milk, all in one big flavorful roll. Crunchy shrimp and tempura vegetables with avocado topping are also tucked inside, and the passion fruit dip is the perfect foil for the creative explosion of flavors. 28
Top right photo by Rob Arismendi. Top left photo courtesy of Hilton Aruba Caribbean Resort. Bottom photos by JZ Marketing
PAIRING:...................... Ideal with escargots or tenderloin
with melted Gorgonzola cheese white wine :
Bleu de Mer Rose • 2018 COUNTRY / REGION:....... France • Languedoc-Roussillon APPELLATION:.........................................Vin de Pays d’Oc GRAPE BLEND:................................Grenache & Cinsault PAIRING:.......... Superb with seafood appetizers like tuna
tartare or their famous keshi yena, Aruba’s national dish Photos by JZ Marketing
29
MEET THE MIXOLOGISTS
Alba Marchan DELIA’S TERRACE POOL BAR, COURTYARD BY MARRIOTT ARUBA RESORT
Originally a casino dealer from Venezuela, Alba decided to rejoin the hospitality industry after moving to Aruba and raising two children. So, she took it upon herself to learn to bartend as she worked as a server and later a cashier, learning from the island’s best on her own and taking bartending classes. In early 2019 – witnessing her passion for bartending and natural customer service skills – the Courtyard by Marriott Aruba Resort management gave her the opportunity to prove herself. Today, she’s so popular with guests that they rave about her fabulous personality and wonderful creativity in making up cocktails. S I G N AT U R E C O C K TA I L
Cucu Island
1.25 OZ..............CUCUMBER LIME VODKA 1 OZ...................TRIPLE SEC 1 OZ...................LIME JUICE 3 OZ...................PINEAPPLE JUICE 1.........................SPLASH OF SODA WATER 1.........................DASH OF PISANG AMBON Shake all ingredients except the soda and Pisang Ambon and serve over ice in a tall glass, garnish with an “island” of cucumber, lime slice, and a sprig of fresh mint. Alba added distinctly Caribbean flavors to her signature cocktail, making it uniquely refreshing, and the wheel of cucumber floating on top represents the island of Aruba.
Roger Stiven Villamarin Tangarife QUINTA DEL CARMEN
Growing up in Colombia, Roger loved to watch bartenders in films like Cocktail and decided to be one. After he moved to Aruba, he watched his aunt work at a local bar, and then worked his way up from dishwasher in top restaurants to bartender, learning from the best and taking extra classes on his own time. Today, at Quinta Del Carmen, Roger is famous for pleasing guests with his creativity. For his specialty Manhattan cocktail, he even makes his own bitters at home from peppercorns, vanilla, cinnamon, cloves, nutmeg, cardamom, orange, and lemon zest, and brings them to work. S I G N AT U R E C O C K TA I L
Roger’s Manhattan
2 OZ...................BLANTON’S BOURBON 1 OZ...................SWEET VERMOUTH 2 DASHES.........ROGER’S HOMEMADE BITTERS Combine bitters, whiskey, and vermouth in a shaker glass with ice and stir to chill. A Manhattan is always stirred, never shaken. Strain into a cocktail glass and garnish with a cherry. Can also be served on the rocks. Roger uses Blanton’s Bourbon for its complexity, but also because his son loves to play with the collectible little horse statues that come on the bottle top, so he brings them home. 30
Photos by JZ Marketing