Chef Jaime Rodríguez Brings Celele’s Innovation to the 4th Edition of Culinary Weekend Punta Cana

Punta Cana, La Altagracia – The experimental cuisine and sensory innovation of Colombian chef Jaime Rodríguez, the creative mind behind the Colombian restaurant Celele, took center stage during the 4th edition of the Culinary Weekend Punta Cana, held at the Bamboo restaurant in the Tortuga Bay Puntacana hotel.

Under the concept Avant-garde Flavors, Rodríguez presented a proposal that went beyond cuisine to become an exercise in sensory exploration. His menu—crafted from Caribbean memories, contemporary techniques, and profound cultural curiosity—encapsulated the identity of the guest chef: a renewing voice within Latin American gastronomy.

The experience opened with Limones de Oro, a precise and luminous bite of lacto-fermented lemon filled with prawns and coral emulsion, paired with André Clouet Champagne.

The second act, the Caribbean Flower Salad, celebrated tropical freshness through pickled cashew fruit, nut cream, and a delicate array of flowers and greens, accompanied by the Alsatian wine Complantation by Marcel Deiss.

The journey then moved into more intense territories with the seasonal catch smoked in Arabic spices, served with lacto-fermented candia, orejero hummus, and a broth of local sesame, balanced with a Calatayud 2022 that emphasized its spiced character.

As the main course, a confit creole hen showcased the textures and aromas of the tropics: sour guava BBQ, roasted plantains with coconut oil, long beans, and crispy plantain peels, paired with an elegant Bourgogne Chorey-les-Beaune 2021.

The evening reached its finale with the Iruwa Flan, a dessert that evoked Caribbean sweet traditions through choiba foam, island pudding, and mucuna ice cream, served with Brugal Leyenda.

With this edition, the Culinary Weekend Punta Cana reaffirms its commitment to gathering the most visionary figures of the region and consolidating itself as an essential meeting point for contemporary Caribbean gastronomy.

About Celele Restaurant

Celele is known for its contemporary Caribbean cuisine, based on the gastronomic culture and biodiversity of Colombia’s Caribbean region. For eight years, it has been researching and showcasing to the world the importance of the cuisine and pantry of this territory, working hand-in-hand with small producers, fishermen, and artisans.

Celele is considered one of the best restaurants in Latin America, earning multiple distinctions over the years on the prestigious list “The Latin America’s 50 Best Restaurants.” It currently ranks No. 6.

In 2019, it received the “Miele One To Watch Award” from Latin America’s 50 Best Restaurants. In 2020, it placed No. 49 on the list; in 2021, Celele remained on the list and additionally received the “Gin Mare Art of Hospitality Award.”

In 2022, it reached No. 19 on Latin America’s 50 Best Restaurants; in 2023, it rose to No. 16, and in 2024, it climbed further to No. 6.

About Jaime Rodríguez

Jaime Rodríguez is the owner, creative development chef, and head researcher at Celele Restaurant and the Caribe Lab Project. At 38 years old, he is recognized as one of Colombia’s best chefs, with a 20-year career in prestigious hotel and restaurant brands.

He has been awarded three knives and a special distinction as “The Best Chef Terroir” according to The Best Chef Awards 2024. He also ranked No. 75 among the world's top 100 chefs on the same list.

About Puntacana Resort

Puntacana Resort is a low-density destination with more than 50 years of experience, committed to the development of luxury tourism in the Dominican Republic. Located just minutes from Punta Cana Airport, it features three miles of magnificent white-sand beaches, 45 holes of world-class golf, and hosts the first PGA Tour event in the Dominican Republic, making it a leading resort in the Caribbean.

Instagram: @puntacanaresort