Sublime Samana: Chef Patricio Mardones Introduces New Caribbean Gastronomy in Las Terrenas

Executive Chef Patricio Mardones, with seven years of excellence within the prestigious Mandarin Oriental group, partners with the talent of Luis Maier, formerly of the acclaimed Boragó restaurant in Chile. Together, they infuse the rigour of international luxury into the wild Samaná terroir, creating an exceptional dining experience where avant-garde technicality elevates indigenous produce.

Leading the kitchens, Patricio Mardones brings over fifteen years of expertise in international luxury hospitality. Formerly with the prestigious Mandarin Oriental group · having worked in Santiago, New York, and Miami · this Chilean chef chose Samaná for the raw richness of its land. His “farm-to-table” approach elevates Sánchez prawns, rock fish, and aromatic herbs cultivated directly in the hotel’s organic garden.

He is supported by Luis Maier, an emerging talent whose career commands admiration. Trained in the kitchens of Chile’s Boragó restaurant · ranked among the top ten restaurants in Latin America and globally recognised for its endemic approach · Luis brings technical rigour and a unique artistic sensibility to the “cuarto frío” (cold kitchen), where freshness is elevated to an art.

“My gastronomic vision is to work exclusively with local, seasonal produce, and to support small Dominican producers, while bringing an avant-garde touch to the treasures of the sea.”

, Chef Patricio Mardones

At La Palapa and Bistro restaurants, each dish tells a story. The menus are a celebration of Dominican biodiversity: from the sweetness of Chinola (passion fruit) to the creaminess of coconut, and the crispness of yuca tostones. This cultural immersion is enjoyed facing the Atlantic, creating a deep connection between the traveller and their surroundings.

Chef Patricio Mardones works closely with local fishermen from Las Terrenas and sources from the hotel’s organic garden to offer a “farm-to-table” cuisine. From Sánchez prawns to rock fish, every bite tells the story of the Samaná peninsula. Here, gastronomy is not merely a meal, it is a dialogue with nature.

For those wishing to escape from their kitchen before flying to the Dominican Republic, the chefs share their best-kept secret: the “Sublime” Ceviche, an explosion of freshness combining fresh fish and coconut milk.

A true gem of the Samaná peninsula, Sublime Samana Hotel & Residences reinvents luxury through refined architecture and total immersion in wild nature. This confidential retreat of 40 suites and casitas offers a holistic experience where well-being is enjoyed at the Coconut Whispers Spa or during ocean-facing yoga sessions. Its high-end facilities include swimming pools, a tennis court, and an outdoor-facing fitness room.

As for dining, Chef Patricio Mardones elevates local produce in his restaurants, while the new Nido Azul programme delights families. Amidst pristine beaches and tropical gardens, this Small Luxury Hotels of the World establishment offers a rare balance of discreet elegance and authentic adventure.