Introducing Copamarina's New Chef

We are delighted to introduce the new Executive Chef at Copamarina Beach Resort and Spa....Chef Ernie Reyes Oliver.  Chef Ernie comes to us with a stellar resume including prestigious posts at The El San Juan, Paradisus and Rio Mar resorts in Puerto Rico, and Hyatt Key West and Orlando.  We asked him a few questions about his specials and his signature style.

Could you name and describe a few of your "Chef's Specials"?  What sets these recipes apart for you as a chef and makes them special to you?

CHEF ERNIE:    One of them is the Pork Tenderloin stuffed with Shrimp Salpicon, I serve it with a Yautia and Chorizo brandade, a side of Jicama Mango Slaw, and Au Jus Sauce.  This recipe has a unique combination of textures, flavors, and colors hard to describe.  It is very special for me because it was the key that opened the door for me to become part of the Puerto Rico Culinary Team.


What are some of your traditional dishes?  Do you have any personal favorites?

CHEF ERNIE:  Beef tenderloin "encebolla'o" with "mampostea'o" rice, wich is my personal favorite, Deep fried whole red snapper in creole sauce and cassava "mofongo", and Sea bass fillet in meuniere sauce over spinach tagliatelle.

What do you consider your "signature style" of cuisine?

CHEF ERNIE:  I'll have to say it's the authenticity of the flavors in my dishes that distinguishes my style.

To experience the cuisine of Chef Ernie Reyes Oliver, visit Copamarina's Alexandra Restaurant, open nightly.    To book your reservation at Copamarina Beach Resort and Spa, visit www.copamarina.com.

Comments

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please change the menu, last one sucks!!

[Hotels in Las Vegas Nevada]

Hope I could tastes Chef Ernie's recipes and favorites soon! Good luck Chef and see you soon.

Brian

[Alijack123]

Muchas Gracias por el Aniversario Dinner. Mi Nombre es Chef Alberto Rosa soy indigino de Guanica, Creci comiendo sierra, dorado, chapin y chillo de cualquier parte de Guanica . Yo hasta buciaba en la Bahia, manglillo, janboncillo, El canal de la ballena y atras the gilligan Island La Hoya. Recomendacion, Pulpo es bien abundante de Guayanilla a Cabo Rojo,Salmorejo de Agaucate y quenepas con pan de agua Crostinis. Filet the Dorado crusted con avellana butter y Spiny lobster congnac Sauce Yuca mash and summer veg( Green beans) harrycovert.Finish with drizzle of buerre blanc. Call me 904-955-1876.

[Alijack123]

Fallow me , I am moving To guanica soon once my parents do. I want to work beside you.

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I love to take these dishes. This is great resort. Thanks

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