Award Winning Chefs Chris Coombs & Adrienne Wright at Divi Aruba and Fusion Restaurant

The two chefs will perform a demonstration cooking event serving guests an Island inspired dinner
including 2 amuses to start and 4-courses with wine pairing.

This Next Level Dining Experience in Aruba is the Perfect Foodie Getaway

On Friday, October 25th and Saturday, October 26th at 7pm come watch Boston based Chefs Chris Coombs and Adrienne Wright create a unique dining experience.

They will prepare an Aruban inspired dinner of 2 amuses and 4 courses with perfectly paired wine. 

Join us for this first class dining journey including a stay at the Divi Aruba All Inclusive and seating at one of the dinner nights.

Promotional rates start at $199 per person, per night.

Reserve your travel before October 15th for an all inclusive stay at Divi Aruba between October 15th and November 3rd using booking code: FOODIEGETAWAY

Your stay will include:

  • All inclusive accommodations at Divi Aruba
  • Your selection of Friday, October 25th or Saturday, October 26th to attend the exhibition cooking event at Fusion Restaurant
  • Daily activities and nightly entertainment
  • Exclusive 4-course dinner with 2 amuses to start and wine paring prepared by Award-Winning Chefs Chris Coombs and Adrienne Wright, a Top Chef finalist.
  • Choice of 10 dining options, unlimited beverages at 8 bars

If you already have existing reservations and would like to purchase the dinner separately, the cost is $75 per person or a special price of $50 for all inclusive guests (includes wine and service tax).

Pease email or call 800-554-2008 to add on to your reservations.


The Menu


Spiny Lobster and Caviar, Sea Water and Tarragon Bubbles 

Iberico Ham and Watermelon, Garden Pistou 


Yellowtail and Hamachi Crudo 

Cucumber, Avocado, Basil 


Pan Seared Chilean Sea Bass 

Bok Choy, Udon Noodles, Native Pepper Curry


Spiced Long Island Duck Breast

Black Quinoa with Native Beans and Green Papaya, Spiced Mango Chutney 


Coconut "Bolo Borracho"

Candied Cashews, Cherry Sorbet


Plates Created by The Chefs

Image Slide1 Link to Larger Image Sole, Citrus and Cabbage
Image Slide2 Link to Larger Image Citrus Lobster Gnocchi
Image Slide3 Link to Larger Image Seafood Platter
Image Slide4 Link to Larger Image Lamb Loin, Bacon, Warm Citrus with Shishito Pepper
Image Slide5 Link to Larger Image Sea Scallops with Bacon
Image Slide6 Link to Larger Image Dessert
Image Slide7 Link to Larger Image Sticky Toffee Dessert
Image Slide8 Link to Larger Image Chocolate Dessert
Photography by Andy Ryan

Divi Aruba All Inclusive

Image Slide1 Link to Larger Image Ocean Front Room
Image Slide2 Link to Larger Image Divi Aruba Kayaking
Image Slide3 Link to Larger Image Divi Aruba Oceanview King Room
Image Slide4 Link to Larger Image Fusion Restaurant Wine and Piano Bar
Image Slide5 Link to Larger Image Divi Poolside Bar
Image Slide6 Link to Larger Image Divi Aruba Bar
Image Slide7 Link to Larger Image View from Pelican Bar
Image Slide8 Link to Larger Image Divi Arub Poolside at Sunset
Image Slide9 Link to Larger Image Divi Aruba Freshwater Pool
Image Slide10 Link to Larger Image Sunset at Divi Aruba Beach


Chris Coombs
Chef/Co-Owner at Boston Urban Hospitality

Chef Christopher Coombs has become one of Boston’s top chefs and restaurateurs over the past decade. Known for his impeccable culinary technique and love for seasonal, local ingredients, Coombs oversees the culinary teams at his Boston Urban Hospitality restaurants: fine-dining mecca Deuxave; modern steakhouse, Boston Chops; and American Bistro, dbar.

Under Coombs’ leadership, Deuxave consistently shows up on Best of Boston lists, has earned a Wine Spectator Award of Excellence and just recently was named a Forbes Four Star Restaurant in 2018. Boston Chops in the South End opened five years ago and was voted Food & Wine Magazine’s “Best New Steakhouse” in 2014. Being named one of Forbes’ “30 Under 30” in 2012 catapulted Coombs onto the national stage.  He works with influential brands, including Mercedes-Benz and Hood Dairy as a brand ambassador and has been speaking at trade and education events around the country. In 2015, Chris was named the Massachusetts Restaurant Association’s “Restaurateur of the Year” and has created his own scholarship under the MRA to help fund talented high school students’ higher education.  Chris has appeared on the Food Network, CBS “The Early Show” and Good Morning America.

Adrienne Wright
Executive Chef at the Boston Urban Hospitality

Chef Adrienne Wright is the executive chef at the Boston Urban Hospitality restaurant group. She works closely with Chef Chris Coombs and the culinary teams at each restaurant overseeing menu creation and execution across their three concepts: Deuxave, Boston Chops and dbar.

Adrienne gained her appreciation for food growing up on her small family farm in Connecticut where she learned the importance of knowing where food comes from and the beauty of “growing your own.” She earned her degree from Johnson & Wales and has since traveled to study cuisine throughout Singapore, Thailand, Vietnam, and Italy.  

A competitor at heart, Adrienne was a finalist on season 16 of Bravo’s Top Chef and part of the winning team in Boston’s Culinary Fight Club in 2017. In 2015, Adrienne was featured on Zagat Boston’s “30 under 30” list for her menu creations at Deuxave, which are inspired by her own heritage as well as the cultures she has experienced in her travels. Her passion is making elevated dishes that blend flavors, techniques and ethnicities.


Watch This!

Watch Award Winning Chef Adrienne Wright plate one of her favorite dishes. Chilean sea bass with celery, grapefruit and sesame. Served at Deuxave.

Video by @andy_ryan_food 



TERMS & CONDITIONS: Special discount rates apply for online reservations made August 13, 2019 through October 15, 2019 using code FOODIEGETAWAY at or by calling 1-800-554-2008. Rates start at $199 per person, per night based on double occupancy. This Special Offer applies to stays at Divi Aruba All Inclusive only and is  subject to hotel and room category availability. Discount applies to the hotel portion of air/hotel packages and is subject to airlift availability via US Gateways only. Travel dates are October 15 to November 3, 2019 only. Special Chef’s dining exhibition event dates are October 25 or October 26, 2019 only and date selection for dinner must be verified. All Reservations require a One (1) night deposit. Air/hotel packages require full payment at time of booking. Offer non-combinable with other discounts, promotions or special offers. Applies to new bookings only. All standard hotel terms & polices apply. Restrictions may apply. 
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