Chef Carlos Estevez was fascinated since young by the chemicals and physicals reactions created in cooking, so he changed his original career as an Industrial Engineer in the packaging industry to a career in the culinary field. He trained for several years in different fields of the culinary arts until he opened his first restaurant and gained a recognition as a Chef the Cuisine creating his own dishes interpretations using the local cuisine and products. Later on he has been committed into research, teaching and consulting on Dominican and Caribbean Gastronomy, in the country and abroad, for both private and government institutions.
