Casa Colonial Beach Appoints Angel Mejia Executive Chef

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. January 28, 2009

PUERTO PLATA, Dominican Republic, January 28, 2009 - The 50 guestroom and suites Casa Colonial Beach & Spa Resort is pleased to announce the appointment of its new Executive Chef, Angel Mejia, who will oversee all restaurant operations, which include the upscale dining venue Lucia, the indoor/outdoor ocean view Veranda restaurant and the pool snack bar overlooking the ocean. Chef Mejia brings nearly two decades of expertise in food and beverage operations, pre-opening and opening, and menu concept. Chef Mejia fuses exotic indigenous influences to create a unique world-class dining experience.

Trained at the renowned Gordon Center in Washington, D.C., Chef Mejia has served in various positions ranging from Sous Chef, Executive Chef to Food and Beverage Manager at some of the best known restaurants in the United States and the Caribbean. Most recently, he served as executive chef for the famed China Grill restaurant group in Miami and the Dominican Republic. During his tenure with the group, Chef Mejia was an integral part of the pre-opening and opening teams and was responsible for all aspects of operations. Prior to the China Grill, Chef Mejia served as executive chef at Bice Grand Caf'e in Miami, Florida where he oversaw operations for two restaurants generating revenue upwards of $9 million. He was also sous chef at Cheesecake Factory, overseeing 45 employees and production at the unit which generated $11 million annually.

"We are thrilled to have Chef Mejia onboard," said Luigi Di Ciaccio, general manager of Casa Colonial Beach & Spa. His expertise at some of Miami's most celebrated restaurants adds to the exceptional hospitality experience for which Casa Colonial is known."

The signature restaurant, Lucia was designed by famed Dominican designer Sarah Garcia, whose inspiration for Casa Colonial came from a family vacation to the scenic beach town of Forte Dei Marmi in Tuscany, Italy. To create her own version of a sophisticated beach villa in Puerto Plata, she incorporated varying French and Spanish Colonial architectural styles and added a Caribbean influence to Casa Colonial, utilizing local Dominican materials in the design.

The new Lucia menu consists of one-of-a-kind appetizers like Tris-Viche which consists of tuna, lobster and Chilean Sea Bass ceviches in one single dish and main courses like Duck Connection - grilled breast, crispy leg "confit" and fresh Foie Gras served with rum-mango sauce and mashed pumpkin potato. The Lucia restaurant is open daily for dinner and features stunning views of the resort's tropical mangrove garden, high ceilings, rich wood floors and dramatic draperies. Lucia also offers a private dining room that includes a wine cellar with an extensive selection of fine wines, including the Ferragamo line of wines.

In addition to Lucia, Chef Mejia will also oversee the resort's Veranda restaurant which is open for breakfast and lunch and features indoor and outdoor seating overlooking the ocean. Further, guests relaxing at Casa Colonial's rooftop infinity pool can snack on items from the pool snack bar. Chef Mejia will update both menus to offer guests additional choices focusing on local cuisine.

In addition to the Lucia, Veranda and the pool snack bar, the state-of-the-art Bagua Spa featuring indigenous treatments, fitness center, room service, meeting room, wedding pavilion and private transfer to the 18-hole Robert Trent Jones Sr. golf course., guests can also enjoy stunning views of the ocean from the extraordinary third floor rooftop Infinity pool, featuring four Jacuzzi pools and a teak deck with chaise lounges and bar.