Referred to as ” Ambassador of the Dominican cuisine to the world” for being the first Dominican chef to focus her cooking line toward the rescue of the Dominican gastronomy , through this project she encourages the consumption and use of native products and the reinvention and projection of the traditional dishes into ” The new Dominican Cuisine “ according to the avant-garde trends demanded by modern times and ready to be placed at the level of the great cuisines of the world. Therefore, and for 12 years she has been dedicated to research , both nationally and internationally on the origins , history, influences , products and cooking habits of the Dominicans.
Graduated in, Hotels and Tourism Management, at the Iberoamerican University (UNIBE ) with internship in Trip Bosque, Palma de Majorca, Spain. Obtained a postgraduate Diploma in Culinary Arts from the Pontificia Universidad Catolica Madre y Maestra (PUCMM ). She has explored international gastronomic venues such as India, England, Spain, Perú, Italy, Germany, Sweden Stockholm, Italy, Colombia, Mexico, Panama, Guadalupe and Turks Island, and Caicos.
“Chef Tita”, as she has been nicknamed by her followers, is the executive Chef of “Travesias Restaurant”, an exotic culinary journey around the island. Where she offers a High Dominican Cuisine with signature stamp. She is a member of the Dominican Association of Chef (ADOCHEF). She has played a major role in the Dominican local media as hostess of the “Gourmet Cuisine” T.V. program, broadcasted nationally and internationally ; and also writes for the best reknown Dominican newspaper Listin Diario, and the leading magazines in the Dominican Republic.
She has participated in momentous gastronomic events, conveying her culinary experiences by displaying a key representation and exposition of the history and evolution of our gastronomy and ” The New Dominican cuisine” in the following scenarios: Nationally at Taste Santo Domingo, Cooking for Childhood, Justice Culinary Cup of the Americas 2012, and events developed by the Vice-President of the Dominican Republic and the United Nations Program (FAO) ” Food First ” and leader of the movement ” Chefs against Hunger “. In addition, she has offered and provides important lectures to the students of hospitality and tourism at major universities, and colleges in the Dominican Republic.
At the international level : She represented the Dominican Republic in The First 2014 Latin American Gastronomic Festival held in New Delhi, India; where the New Dominican Cuisine was displayed at its upmost expression. She was invited to deliver the magistral lecture “The Dominican gastronomy: its history and development ” by the consulate of the Dominican Republic in New York, in the anniversary date of our homeland independence, aimed at consuls of Latin America and ambassadors to the UN in this city.
She was also the invited chef to take part in the 2013 Gastronomic Festival of Guadalupe , and the food fair “Sabores Barranquilla 2013 ” in Colombia where she was a keynote speaker. She had the honor invited as chef to make the gala dinner for the members of the Economic Commission for Latin America and the Caribbean ( ECLAC) held in 2013 at the National Palace, where she showed great professionalism, mastery and creativity in each dish, of The New Dominican cuisine, specially prepared for the occasion.
Invited chef by the Government of Mexico and the United Nations in recognition to her impact and hard work in the Dominican Republic; where she was a keynote speaker as part of the celebration of the VIII Meeting of Working Group of Latin America and the Caribbean Initiative (HFLACI) 2025, in the Federal District held in 2014.
On march 2015, Chef Tita was the invited international figure of TASTE D.R. Miami Florida, a Gastronomic Dominican Festival, in which she was the main speaker who offered her lecture on the history, evolution, influences and local products used in the New Dominican Cuisine together with cooking shows enjoyed by more than three thousands attendees. As part of this celebrations, she was convoked to present her Dominican gastronomic imput in Miami t.v. channels Telemundo and Univision that highlighted her career and contributions to the New Dominican Cuisine.
The mayor of the city of Miami, granted the chef in February 2017 the Merit Award in honor of her career, for putting the Dominican cuisine at a high level and for being a pioneer in its rescue and valorization of local produce .
On June 2015, In the city of London, England, Chef Tita one more time, set on high, the Dominican culinary; as the Dominican chef exhibitor in “ The London Produce Show and Conference 2015″ intenational event, that congregates large producers and chefs from all over the world. She was invited by the Dominican Embassy in this city, in the person of its ambassador, Federico Cuello.
She took the Dominican flavor to Sweden, Stockholm, through the Ministry of Tourism and her office in the Nordic countries; and to Rome Italy, invited by the Foundation Promotes DR., where she talked about local gastronomy, in a 4-handed dinner together with the Dominican Chef, 2 Michelin stars, Maria Marte.
The Reserve Bank of the Dominican Republic invited the Chef to carry out a display of the New Dominican Cuisine, at the gala dinner offered in the framework of the FITUR 2016 Fair in Madrid, Spain, for more than 220 businessmen from the tourist area that could enjoy the Dominican flavor in a six-course meal.
Through the Ministry of Tourism and its offices in Cánada, Chef Tita took the New Dominican Cuisine to various events (conferences, breakfasts, gala dinners) held within the framework of Gastronomic Festivals in the cities of Toronto and Montreal where Influential personalities, tour operators, and the most important media of each city, came together and where the chef delivered 3 Dominican recipes that will be offered on a permanent basis by the chain of restaurants Marchê in Toronto and the Omni Hotel in Montreal.
Chef Tita has made a great campaign to integrate the lionfish in the Dominicans’ diet, contributing to control this invasive carnivorous species that destroys our native ecosystems and the local fishing economy, according to the guidelines of the committee on lionfish of the regional International Coral Reefs Initiative (ICRI acronym).
Furthermore, as part of one of the lines of action of her project, Chef Tita works hands in hand with peasant farmers and fishermen, encouraging the production of artisan works with their surplus crops and creating respect and awareness of closures established to make fishing sustainable with the conservation and care of fished species.
She visits the poorest communities nationwide, to train them in nutrition, food handling, hygiene, and kitchen-gardening. She also promotes the use of typical local products characteristic of each region and their nutritional values in different preparations.
In accordance with her lines of action, she has signed agreements with the Headquater office for the development of the border regions in the Dominican Republic, and Dominican Markets (MERCADOM), through which she pretends to achieve a sustainable economy by means of recuing and reinventing the emblematic dishes of the seven regions, and by training on nutrition, food handling, hygiene, kitchen-gardening, and new food preparation among others.
After learning on the New Cuisine of the Dominican Republic in the hands of Chef Tita, the celebrated Spanish Chef, Martin Berasategui, 7 star Michelin, formally invited Chef Tita to his world renowned restaurant in San Sebastian, Spain, with the aim of having an interchange of learning experiences. From this respectable institution Chef Tita drew on new techniques and cutting-edge implementations which were integrated to her New Dominican Cuisine.
On March 2, 2017, the chef was selected by Martín Berasategui and the Chaine des Rotisseurs to make a 4-hand dinner at the Hotel Paradisus Palma Real, called “Encounter between two continents” where Berasategui was honored and where chef Tita, in addition to elaborating dishes from the New Dominican Cuisine, had the important role of presenting the honored Chef experiences, trajectory and life to the selective group of national and international distinguished guests present.
Chef Tita cataloged by Forbes magazine as one of the best chefs in the country in 2015 and one of the 25 most influential personalities of 2016, has a line of artisan products “Chef Tita Artesanal” made with local seasonal ingredients, which seeks to inspire the Consumption and valorization of the local product and delight the palate of all the Dominicans. Marmalades, chutneys, pickles, vinaigrettes, sauces, wines, spirits, cocoa, coffee, and reductions among others, are only part of the great variety of Dominican products that she offers to the market.
With its conference “The Dominican Republic, history, nuances and contrasts” was the chef chosen to close the prestigious fair Madrid Fusion 2017, with a successful proposal that was highlighted in a positive way by more than 30 media in Madrid and in Spain.
She was chosen by CONEP to interact with the greatest entrepreneur in the Dominican Republic Pepín Corripio to make “The recipe of success” a #EmprendeRd project that seeks two successful people to share, a dialogue between themselves on television, to provide the young generations of entrepreneurs important keys and advices to become successful human beings like them.
She became the first Dominican chef to design and elaborate the menu of an airline, in this case of Pawa Dominicana where she makes a display of local dishes with her distinctive touch.
Because of her great national and international importance, CNN in spanish interviewed chef Tita in the renowned Ismael Cala television program, where for the first time a Dominican chef is interviewed. Mr. Cala met the Dominican chef, and addressed topics about her passion for the gastronomy of the Dominican Republic, the different innovative actions implemented, and her future projects.
This Chef pretends to leave a legacy to future generations of chefs that arise in this island and the people of the Dominican Republic , to continue forging the interest and love for our customs and culinary traditions, and undertands the importance of creating spokesmen and representatives of our identity as Dominicans, to achieve that each corner of the world knows that our Dominican Cuisine is one of the richest and most diversified and its flavor is incomparable and unique.