The St. Regis Bahia Beach Resort Appoints Diego Ortega as Executive Chef
The St. Regis Bahia Beach Resort is delighted to announce the appointment of Diego Ortega as Executive Chef of the beloved resort. Boasting extensive knowledge of the culinary and hospitality industry, Chef Ortega brings a wealth of experience to his new role at The St. Regis Bahia Beach Resort, where he will oversee the resort's culinary direction.
Chef Ortega joins The St. Regis Bahia Beach Resort from Dorado Beach, a Ritz-Carlton Reserve, where he served as Executive Sous Chef. During his tenure, he played a pivotal role in developing and enhancing culinary offerings. He also held prior positions at The Ritz-Carlton, Dubai and Hotel Arts in Barcelona, where he worked alongside renowned chefs Antonio Saez and Paco Perez at the two Michelin-starred Enoteca. Born in Lima, Peru, Chef Ortega graduated from Le Cordon Bleu in 2010 with a degree in Gastronomy and Culinary Arts. He furthered his education in Barcelona, earning a Master's Degree in Culinary Management from EUHT Sant Pol de Mar Hotel Management School.
Chef Ortega is thrilled to introduce new flavors that celebrate his Peruvian heritage, Puerto Rican culture, and farm-to-table ingredients. His culinary approach involves frequent visits to local markets and engaging with vendors to draw inspiration from seasonal products. He also loves exploring local restaurants and driving around the island to discover hidden gems. At The St. Regis Bahia Beach Resort, Chef Ortega will incorporate an array of local ingredients, including coffee, longaniza sausages, Creole celery, and a variety of local fruits like pineapples, passion fruits, mango, guava, and coconut, along with local plantains, aji dulces, and herbs grown in the resort's garden.
Guests can look forward to new dishes such as Mediterranean branzino, fire roasted squash with local honey, Caribbean lobster rice, and 18-hour slow cooked veal cheeks with Creole celery at Paros, the resort's signature restaurant. Seagrapes, the resort's poolside lunch venue, will offer enticing new items like Wagyu skirt steak with cassava molongo, Caribbean lobster tacos, local calabaza hummus, red snapper and passion fruit ceviche, and confit pork belly bao buns. Guests cannot miss Chef Ortega's signature dish: ceviche. At The St. Regis Bahia Beach Resort, several variations are available, including red snapper and passion fruit ceviche, octopus and shrimp with aji amarillo, tuna tartare with Nikkei spices, and Caribbean lobster and king crab with coconut leche de tigre.
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