Michelin Star, French Chef Marc Dobbels Wows Guests at Paraiso de la Bonita, Riviera Maya
Riviera Maya, Mexico (PRWeb) February 4, 2007 -- Michelin Star Chef Marc Dobbels has been appointed new Executive Chef at Paraiso de la Bonita. The intimate, beachfront boutique resort featuring ninety ocean view suites, nestled amidst 14 acres leading into the Caribbean Sea, is considered by gourmets as a 'jewel' in the Riviera Maya.
In his new position, Chef Dobbels leverages a full culinary career gained at some of the world's finest locations including most recently, Cancun's 'Fiesta Americana Grand Coral Beach' and 'Cambridge Beaches' in Bermuda, both of which are Leading Hotels of the World and Virtuoso properties and 5 Diamond AAA resorts.
"Marc joins Paraiso at an extremely exciting time. Not only does Paraiso de la Bonita's 'Cuisine de los Soles' continue to grow from strength to strength, but the completion of Paraiso's new Anti-Ageing Clinic next month, puts anti-ageing and spa cuisine strongly in the spotlight, " said Lucy Ruiz, General Manager. "Working in conjunction with our in-resort Doctor, Marc has fabulous plans in store for discerning guests seeking to commence their anti-ageing gourmet routine at Paraiso" she commented.
A native of France, Chef Dobbels was formerly Executive Chef at the five star 'Villa del Palmar Beach Resort & Spa' in Mexico as well as at Leading Hotels of the World properties: 'Hotel Moana Beachcomber' in Bora Bora and 'Park Royal Beachcomber' in Tahiti. Chef Dobbels started his career in France where he worked in Michelin Star restaurants 'Relais et Chateaux Francis Darroze', Landes; and 'Relais et Chateaux Marc Veyrat'.
A graduate of the Hotel School of Tournai (Belgium), Chef Dobbels completed stages at both 'Hotel le Crillon', Paris; 'Hotel Martinez' in Cannes as well as Lenotre School, Paris. He converses in three languages.
Chef Dobbels will be responsible for all of Paraiso's gourmet outlets including 'La Canoa', 'El Chiringuito Beachside Grill' and 'Kaax' aiming to provide an exceptional level of quality and choice using the resorts unique 'Cuisine de los Soles' fusion of cooking styles, based on the spices and chilies used in warm-weather countries' cuisine.
Inspired by the home cooking of his grandmother who used to cook each and every morning in France, Chef Dobbels' prefers to be creative in the kitchen amidst the pots and pans and the smell of the kitchen rather than being on the administrative side of Food & Beverage. His specialty is cooking with fish and with Paraiso's location, right at the water's edge, future guests can expect new mouthwatering seafood dishes in store for them upon their next visit to Paraiso.
Paraiso de la Bonita smokes its own foods, plus freshly squeezes its own fruit juice daily, as well as, making its own ice-creams, sherbets, bread and pastries, from croissant and pain au chocolat to baguettes. Every day, guests can sample the 'Ice-Tea of the Day' such as "Four Berries" and "Chamomile & Mint", which is liberally served throughout the resort. Specialist foods include: cactus, pumpkin, chayote, vanilla pods, epazote (herb), hierba santa (herb) and the Bougainvillea flower.
Created by owner, Carlos Gosselin, in homage to his wife, Elisa Gosselin, Paraiso de la Bonita (Paradise of the Beautiful) lies beachfront amidst 14 acres leading into the Caribbean Sea. The AAA Five Diamond property, which is well known for its dramatic architecture and striking use of color, features ninety ocean view suites, approximately 1,130 square feet in size, with large, private outdoor terraces (some with plunge pools); living rooms; and marble bathrooms with sunken bathtubs for two . Each of the suites is individually decorated with unusual fabrics, sculpture and antique treasures sourced by Carlos and Elisa during their travels to the Mediterranean, India, Africa, Bali, China and the Caribbean. Suites are named after geographic locations such as: Antigua, Jaipur, KwaZulu and Marbella and feature Bulgari amenities and an in-suite Tequila service.
The Thalasso Center Spa features the only certified Thalassotherapy Spa in North America, and offers a warm water hydrotherapy pool, outdoor aqua gym, fitness center, beauty salon, daily Pilates and Yoga and 'Temazcal', a Mayan-inspired sauna. 'La Canoa' restaurant offers fine dining. Afternoon tea with 'Madeleines' and home baked delicacies is served daily at the 'Birds Lounge' as a complimentary treat for guests and the resort provides a never-ending supply of gourmet 'Iced Tea of the Day' with a new flavor for every day of the week. The second largest reef in the world is located directly in front of the property, offering guests world-class snorkeling and scuba opportunities.
Paraiso is only 20 minutes from Cancun International Airport by the property's own fleet of air conditioned, White Lincoln Navigators, with chilled towels, iced water and individual CD menu. Cancun and Playa del Carmen are 30 minutes by road in either direction. www.paraisodelabonita.com .
Contact:
Emily Grubb
KWE Group
(305) 476-5424
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