HER PHILOSOPHY

Ever since I had the privilege of becoming Executive Chief Chef of Bristol hotels, 10 years ago, my objective was to give a different and unique touch to classic Panamanian cuisine.

I was seduced by the idea of creating evolutional and innovative typical Panamanian dishes; then decided to go to the basic ingredients of our culture and tradition that some had been forgotten, and add to them creativity and sophistication. Thus, Aji Chombo, Pixbae, Tamarindo, Coco, became part of my special creations; the result, an infinite contrasts and flavors combined with seafood, meats and poultry.

When dining at any of our distinguished restaurants, you can enjoy delicately prepared dishes always with an unexpected taste. They are colorful, provocative, and exotic, like our Panama.

Our challenge is to position Panama also as an important gastronomic destiny.

CUQUITA'S PROFILE

Chef Cuquita Arias finished her high school studies between New York and Paris; attended to several culinary seminars in Europe, the Culinary Institute of America and worked a season with the successful Martha Stewart. Award winning Chef Cuquita, has dictated cooking and decoration seminars around the world.