At the heart of Tenerife, Bahía del Duque is an ideal tourism destination and a must for foodies, where every dish is a masterpiece. This exceptional experience has been made possible by our talented team of chefs, whose passion has elevated our standards to new heights. Drawing inspiration from Japanese tradition, avant-garde techniques, and seasonal haute cuisine, these chefs are the artists whose dedication creates the culinary paradise at Bahía del Duque.
Juan Miguel Cabrera: innovation in every bite
Juan Miguel Cabrera, the executive chef of Bahía del Duque, excels in winning hearts through culinary delights. With a deep understanding of the importance of training and technique, he leads a team that transforms carefully selected ingredients into unforgettable sensory experiences. His commitment to quality and strict adherence to cooking times guide his staff, teaching them that there is a time and place for controlled improvisation. His talent is particularly evident in the culinary concepts at Alisios Market Food, where seasonal products serve as the primary inspiration, allowing guests to explore a world of flavours that blend modern and traditional cooking styles.
Chema Expósito: Mediterranean flavour at its finest
For nearly three decades, Chema Expósito has been in charge of preparing Mediterranean cuisine at the Beach Club of Bahía del Duque. He specializes in fish and rice dishes, emphasizing product quality and the authenticity of his staff’s techniques while maintaining a strong focus on flavour and simplicity. Although he is skilled in avant-garde techniques, Chema’s true strengths lie in his mastery of traditional cuisine and his commitment to using select, premium ingredients. Year after year, returning guests eagerly anticipate his rice dishes and baked fish, which reflect the dedication and consistency that characterize every dish he creates.
Enrique Díaz: the sweetness of artisanal pastries
Enrique Díaz has been in charge of the pastries and desserts at Bahía del Duque for over two decades. As a master pastry chef, he ensures that guests enjoy delightful sweet treats. Having learned from some of the world’s most renowned pastry chefs, including Oriol Balaguer and Pierre Hermé, Enrique combines technical skill with a deep passion for his craft. His creations are 100% artisanal and free from processed ingredients, reflecting his commitment to quality. One of his signature desserts, a unique cheesecake, has become emblematic of Bahía del Duque, showcasing his innovative approach while remaining grounded in traditional methods.
Víctor Planas: mastery of Japanese cuisine with a contemporary touch
Víctor Planas has been an expert in Japanese cuisine for over 22 years. He is the heart and soul of our restaurant, Kensei, at Bahía del Duque, where he reinterprets the traditions of East Asian cuisine with a modern twist. With knowledge acquired from some of the finest professionals in Spain and London, as well as a deep respect for Japan’s culinary culture, Víctor specializes in a fusion that beautifully blends the best of both worlds. His passion for Japanese cuisine led him to collaborate closely with several master chefs in Japan, and this influence is evident in every dish created in his kitchen. Víctor encourages his guests to explore new sensations, providing a culinary experience that surprises and delights in equal measure. At Kensei, every bite tells a story of tradition, technique, and modernity.
Andrea Bernardi and Fernanda Fuentes Cárdenas: traditional cuisine at Luma
Andrea Bernardi and Fernanda Fuentes Cárdenas are the chefs at Nub, a restaurant that has been awarded a Michelin star and two Repsol Suns. Nub specializes in a fusion of the finest elements of Italian and Chilean cuisine. Andrea, who was born in Rome, is self-taught in traditional Italian cooking and has travelled throughout Europe to discover new influences and flavours. Fernanda, hailing from Chile, complements Andrea’s background with her formal training and passion for authentic ingredients. Together, they have developed a unique approach to fine dining that has garnered acclaim both in the Canary Islands and around the world. Each dish at Nub reflects their roots and their shared love for cooking, earning them praise from even the most discerning connoisseurs as they continue to evolve their ideas with every new creation.
Eliana Real: unique flavours that inspire
Eliana Real has been passionate about cuisine since childhood and joined the Bahía del Duque family in 2008. Currently, she leads the talented team at our exquisite restaurant, La Brasserie by Pierre Résimont. Eliana firmly believes in using fresh ingredients, particularly aromatic herbs and citrus fruits, which result in unique flavours that consistently surprise and delight our guests. Throughout her career, she has travelled extensively, seeking inspiration from various culinary cultures and exploring new techniques to enhance her culinary skills. As an expert innovator, Eliana enjoys experimenting with unusual ingredients, skilfully blending the best elements of classic and modern cuisine. Her greatest motivation is undoubtedly the satisfaction expressed by her guests with every dish she prepares.
Lucas Ordóñez: mastery of authentic flavours
Lucas Ordoñez is the executive chef of the Las Villas and Bahía del Duque seaside restaurants. With over two decades of experience at this iconic hotel, he has mastered his culinary craft. His passion for cooking began at an early age, thanks to the encouragement of his father and grandmother. With Mediterranean roots tracing back to his Italian ancestors, Lucas skilfully blends traditional recipes with modern culinary techniques to create innovative dining experiences while still honouring classic flavours. He adheres to his own beliefs and style, utilizing spices and chilli peppers to enhance the flavours of his dishes. His signature dish is Steak Tartare, which he perfects through precision and a quest for balance. Inspired by the world-renowned chef Joan Roca, Lucas continually seeks freshness and innovation, ensuring that each of his creations delights even the most discerning guests.
Lucas Leandro: Harmony and excellence in wine and food pairing
Lucas Leandro has been with Bahía del Duque since its opening in 1993. As the restaurant manager, he ensures that every gastronomic experience at the hotel is perfectly complemented by an expert selection of wines, sparkling wines, and beers. With a career spanning over three decades, Lucas developed a passion for oenology during his childhood, when he actively participated in his family’s winemaking tradition. He has furthered this passion through years of training in the hospitality industry, along with a deep understanding of international trends. Responsible for a cellar containing over 380 wines, Leandro’s approach goes beyond traditional wine and food pairings. Each wine selection is designed to enhance the offerings of each restaurant—from young, refreshing wines that perfectly complement the rice dishes at the Beach Club, to intense red wines that match the culinary delights at Sua. Lucas’ recommendations aim to provide guests with a complete experience where wine and gastronomy unite harmoniously.
The team of skilled professionals at Bahía del Duque is dedicated to maintaining the excellence of the hotel’s cuisine, with each member contributing uniquely to this extraordinary culinary paradise. Their hard work has transformed the hotel into a foodie destination, where the joy of fine dining is our primary focus. From the quality of our select products to the expertise of our chefs and the exquisite wine and food pairings, Bahía del Duque celebrates a diversity of flavours and cultures with every dish, creating a true work of art for your taste buds and a delight for all your senses.
