Inés Páez, better known as Chef Tita, has a degree in Hospitality and Tourism from the Universidad Iberoamericana (UNIBE), with an internship at the Trip Bosque hotel in Palma de Mallorca, Spain and a diploma in Culinary Arts from the Pontificia Universidad Católica Madre y Maestra ( PUCMM), certification at the Culinary Institute of America.

Chef at Morisoñando Restaurant.

Author of the book La Nueva Cocina Dominicana with a rescue of 100 reinvented and updated recipes.

Its kitchen line focuses on rescuing the Dominican gastronomic heritage and giving value to local products and producers from the fields of the Dominican Republic with the aim of leaving a great legacy for future generations of chefs, modeling for them the importance of being spokespersons and representatives of their identity as Dominicans, to ensure that in every corner of the world it is known that Dominican cuisine is one of the richest and its flavor is unique and incomparable.

He has brought Dominican gastronomy to large gastronomic stages such as Germany, Sweden, Colombia, Cuba, Spain, the United States, France, Guadeloupe, Honduras, India, Italy, Mexico, Panama, Turks and Caicos, Peru, the United Kingdom, among others.

Ambassador and creator of the New Dominican Cuisine.

-Creator of the first Gastronomic Legislation of the Dominican Republic Law 20 -18 with which she achieved that Dominicans have a National of Dominican Gastronomy and that Dominican gastronomy is intangible heritage of the nation

-Creator of National Gastronomic Diplomacy, which projects gastronomy as a country brand through our 49 embassies.

-First judge of the Master Chef Dominican Republic and the Caribbean contest.

-Medal of Merit for Dominican Women through decree 143-21 Maximum award in their country of origin for their contributions and career, received from President Luis Abinader.

-Selected by FORBES magazine as one of the 100 most powerful and influential women of the year 2021, in Central America and the Caribbean, also in the years 2015 and 2016.

-Invited by Banreservas to carry out a display of the «New Dominican Cuisine» at the gala dinner offered at the FITUR Fair in 2016 and this 2022 together with the President of the Dominican Republic

-The Congress of the United States gave him the proclamation of merit for exalting Dominican gastronomy on foreign soils and for his invaluable contributions to Dominican cuisine.

– The Mayor’s Office of Miami gave him the recognition of merit for being an outstanding chef in this city.

-Invited to participate in the 2017 Dominican Parade in New York as the highest representation of national gastronomy.

-Promotor and author of the first gastronomic law in the country, Law 20-2018 that declares the second Sunday of December as «National Day of Dominican Cuisine and Gastronomy», which also establishes that it is intangible heritage of the Dominican Republic.

-«Gourmet Excellence Character 2019» for its invaluable contributions to Dominican gastronomy and its projection at a national and international level, through a ceremony at the International Tourism Fair (FITUR).

-Founder of FUNDACIÓN IMA, which uses cooking as a weapon of social change and which transforms through food, supporting small producers in the Dominican Republic to generate a circular economy in the fields of our country.

-Creator of FOGONES GASTRONOMÍA SOLIDARIA, a movement that, with the support of a group of chefs, cooks and collaborators, during the pandemic and currently, supplies finished and nutritious dishes to hospitals, neighborhoods and the most vulnerable people due to this initiative the country entered on the map of the Social Gastronomy Movement.

-Leader of the “Chefs Against Hunger” movement, a program developed by the United Nations Organization for Agriculture (FAO).

2022 was a year of great relevance in his career. She was invited by the president of Madrid Fusion, Jose Carlos Cappel, to go up on the big stage, where no other Dominican has been before, thus setting global trends with local products and ancestral techniques of our Dominican gastronomic culture.

She participated as a guest at the Ibero-American, Binómico Gastronomic Congress (second edition) held in Huelva, Spain, which celebrates gastronomy and sustainable food, and was awarded a star in the gastronomic tour of Europe in recognition of the dedication, trajectory and delivery of these world rebound chefs.