Chef Eric Sala creates authentic culinary experiences at Curaçao Marriott Beach Resort.
BY KIMBERLY KROL INLANDER CURAÇAO MARRIOTT BEACH RESORT Piscadera Bay 3 John F. Kennedy Blvd. Willemstad, Curaçao tel 599 9 736 8800 marriott.com
Taste the flavors of more than 20 years of executive chef experience when dining at any of Curaçao Marriott Beach Resort’s four dining concepts. Chef Eric Sala joins the resort from Intercontinental Hotel San Jose, where he managed five restaurants and two convention centers. Curaçao Marriott Beach Resort offers a wide variety of cuisines to please every traveler through authentic flair and locally inspired dishes. Here’s a look at the spots where you can experience Sala’s culinary expertise. Start at Papiamentu Marketplace, where you can grab snacks like smoothies, baked goods, graband-go boxes and Curaçaoan specialties such as Johnny cakes. At Zala Gastro Lodge, sit outdoors to sip whiskeys and rums while enjoying shared platters and small plates. The salty wings at The Salty Iguana Ocean Grill are among the most popular items on the menu, which also includes burgers, sandwiches, poke bowls, salads and pastechis, a traditional Aruban breakfast of deep-fried dough stuffed with different ingredients — all conveniently located near Harmony Pool. For a more upscale dinner, Çspice meets the call, serving authentic Caribbean cuisine. For delicious sushi and fresh fish selections, try Izakaya Sushi Bar. WHICH FOOD IS YOUR GUILTY PLEASURE? AND ON THE OPPOSITE END OF THE SPECTRUM, WHAT IS ONE INGREDIENT OR FOOD YOU HATE TO USE? My guilty pleasure is definitely chocolate, like most people’s. I like most foods and cooking with different ingredients, but one I’m not a fan of is beef liver. WHAT DISHES WOULD YOU SERVE AT A PRIVATE DINNER PARTY? To host, I would serve Curaçao duck liver marinated, French toast brioche and a passion fruit marmalade. WHAT WAS THE FIRST MEAL YOU EVER PREPARED ON YOUR OWN? Jambon beurre in crispy French baguette IF YOU COULD DESCRIBE YOUR PERSONAL STYLE IN ONE DISH, WHICH DISH WOULD IT BE AND WHY? I like the fusion of my French roots with my worldly experiences. I love to prep ceviche with different leche de tigre — the texture of the fish, flavors of cilantro, crispiness of the crunchy cancha, sweetness of sweet potatoes and the tartness of the lime with the spiciness of the aji limo make for the most balanced dish. Thank you to my friends in Lima for showing me this dish! WHICH CULINARY TREND WOULD YOU LIKE TO DISAPPEAR? I think every trend is part of our culinary culture and none should disappear as long it is done with passion.