Saverio Stassi

Saverio Stassi

"There are people who see the gastronomic world with simplicity. For Saverio Stassi, Chef and Owner of Ajualä, the gastronomic world is as complex as a work of art. His restaurant is his blank canvas, where he constantly expresses his creativity, his learnings, his lessons and his illusions through the use of local products to make international haute cuisine. Born in Venezuela in 1977, Saverio discovered his passion for cooking at a very young age, so he decided to start his professional studies as a chef in 1995. Wanting to achieve his goal of becoming an international chef, he moved to Paris, where he worked as an intern at restaurants in the category of: Le Menestrels (1996-1997), Le Dessirier (1998), Pavillon Le Quere (1998-1999), and the Rostang Michelle (1999 - 2000). With these years of vast experience gained working in French gastronomy, Saverio returned to Venezuela to become the Executive Chef of Teconte Restaurant. In 1999, he won first place in the contest “Meilleur Jeune Rotisse Comisión” in Venezuela. With this victory, Saverio represented his country in the international competition, where he won 4th place. It was not until 2004 that Saverio Stassi decided to move to the Dominican Republic to become the executive chef of Pat'e Palo European Brasserie, opening the doors to venture into other projects such as Lulú Tasting Bar in 2014, Jalao in 2016,Time and Cava Billini in 2017, being corporate chef at PP Operaciones, a local company that runs restaurant in the Colonial City of Santo Domingo. During 2013 and 2014, he was a judge on the famous local TV Show Mazola Academy. Saverio’s passion to continue learning is unwavering, traveling year after year to a different destination in search of culinary training, as a way to stay constantly updated. 2017 was a big year for Saverio. Pat’e Palo European Brasserie, Lulú, and Jalao were chosen as one of the best restaurants in their category by the Academia Dominicana de Gastronomía, and he was also awarded Best Chef. He started a four hands dinner with chef Mitsuharu Tsumura from Latin America’s Best Restaurant Maido Perú in Lulú Tasting Bar, serving an amazing tasting menu for more than 120 diners in two nights. That year, he was also chosen to participate as part of the jury of international chefs in the prestigious San Pellegrino Young Chef competition in Mexico. And, in 2018 he was announced as a jury of the first edition of Master Chef Dominican Republic. He participated as a jury during 2019 in two seasons of Master Chef Dominican Republic Edition and received a national award for best TV show of that year. In 2019, he jumped into the challenge of opening his own restaurant, Ajualä, where he works to develop a creative cuisine with local ingredients. Today, Saverio is considered a clear reference to haute cuisine in the Dominican Republic, and his work and career are recognized and valued by lovers and connoisseurs of gastronomy. His creativity to create dishes out of the ordinary and his preference for the best raw material have been his allies in becoming an icon of good eating, exploring concepts ranging from European and Mediterranean to vegetarian. All dishes display his knowledge and culinary style, according to his vision of the culinary world, seeking to take the diner on a gastronomic journey in every bite. During the past nine months, he has invited international chefs to cook with him at the restaurant, challenging them to reinvent together the use of local products to create amazing gastronomic experiences: Maito, Panamá - Mario Castrellón. #17 in the San Pellegrino Latin America’s Best Restaurants. Botanika, Costa Rica - Sebastián la Rocca. Moreno, Venezuela - Víctor Moreno Somos Masa, Colombia - Chefs Silvana and Mariana Casa Bonita, Barahona, Dominican Republic - Chef Lucas Núñez Dominican Chef Oliver Bur, recognized by his work on investigating local products. Celele Caribe Lab, Colombia - Chef Jaime David Rodríguez and Sebastián Pinzón."

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