Join Us For A First Class Culinary Week Experience From June 1-9, 2019

Acclaimed Michelin-starred Chefs Join Together for an “8 Michelin Star” Dinner

For the first time, four internationally acclaimed Michelin-starred chefs from the Netherlands will be joining together in Aruba for the Divi & Tamarijn Aruba’s very own Culinary Week. The week will include exclusive events held at the Red Parrot, Fusion Wine & Piano Bar and Windows on Aruba fine dining restaurants. As our guests and participating epicures and connoisseurs, you will enjoy an artfully curated culinary journey combined with an exquisite escape to Aruba. The Divi Aruba’s signature restaurant, Red Parrot will feature a special tasting menu to complement the 4-course dinner menu. Fusion’s steakhouse menu with tapas and extensive wine collection will be paired with a dry aged beef tasting.  
 
On the evenings of June 7 and 8, the Michelin star chefs will be combining their unique talents at Windows on Aruba to create gastronomic masterpieces and the “8 Michelin star” dinner of a lifetime. Dishes will be presented in 5 courses including amuses, with wine pairings selected by a top sommelier to complement each course.
 
Special Culinary Week Package Inclusions:

  • Your selection of Friday, June 7 or Saturday, June 8 for seating at the Michelin star chef dinner at Windows on Aruba
  • Dinner for two on a night of your choosing at Fusion Wine & Piano Bar
  • Special featured menu at Red Parrot Restaurant throughout the week

 
Tickets for dinner event at Windows on Aruba can be purchased online or at the concierge desk. For guests staying at the Divi & Tamarijn Aruba who do not purchase the Culinary Week package, the price for the dinner of a lifetime at Windows on Aruba on June 7 or 8 is USD $165 per person exclusive of their hotel stay.  For all other attendants, the price is USD $185 per person. Tickets for the dinner are available on www.eventbrite.com. Check for events on Aruba in June.

Reservations now open for the travel dates of June 1 – 9, 2019 with promotional code CULINARYWEEK.
Savings of 22% on your room rate included. Reserve through May 31.

 

Book Now


Meet The Chefs:

François Geurds

François Geurds

FG Restaurant ** & FG Food Labs * in Rotterdam | www.fgrestaurant.nl www.fgfoodlabs.nl

François Geurds, son of Aruban-Dutch parents, has an impressive track record as a chef: during his career he worked in New York at the restaurants of famous chefs Wiley Dufresne (WD50 *, closed since 2015), Thomas Keller (Per Se ***) and Éric Ripert (Le Bernardin ***). In England he worked as a sous chef at that time the best restaurant in the world - Heston Blumenthal (The Fat Duck ***). François is now internationally known for his innovative way of cooking. For example, he opened the first culinary laboratory in the Netherlands where he experiments in the field of tastes and techniques. He is the owner and chef of two restaurants - situated next to each other - in the Rotterdam and awarded by Michelin: FG Restaurant (**) and FG Food Labs (*). François has recently been honored by Guilfred Besaril (Minister Plenipotentiary of Aruba in The Netherlands) as official Cultural Ambassador of Aruba.

Chef Erik van Loo

Erik van Loo

Restaurant Parkheuvel ** in Rotterdam | www.parkheuvel.nl

Restaurant Parkheuvel (**) is not far away from the Rotterdam Euromast, directly next to the river “De Maas”. The round building designed by architect Klunder has undergone various tasteful metamorphoses in recent years. Erik grew up as a butcher's son in Mechelen in the south of the province Limburg. He worked in his career at culinary (training)institute Prinses Juliana (at the time **), as chef de cuisine at Vreugd & Rust (at the time *), Duurstede (at the time *) and De Zwethheul (at at the time **). Erik is known for his sauces and cooks classic French with a modern touch and presentation. In addition to his restaurant, Erik is the consulting chef of restaurant The Park, which has been awarded by Michelin with a Bib Gourmand (price-quality). After first gaining wide experience in various restaurants in the Netherlands and Australia, his son Juliën also joined the company for some years now. As Creative Chef he is responsible for the innovation and future of the most famous restaurant in the Netherlands: Parkheuvel.

Chef Edwin Vinke

Edwin Vinke

De Kromme Watergang ** in Hoofdplaat | www.krommewatergang.nl

Edwin Vinke and his wife Blanche started restaurant De Kromme Watergang more than 25 years ago. A childhood dream come true and resulted in no less than 2 Michelin stars. An old village school is converted into a stylish restaurant with continuously growing ambition for perfection. Blanche has furnished and added 4 stylish suites to the restaurant so that guests can stay overnight. Edwin has a love for regional products from Zeeland: fish and salty flavors predominate and an ambition to work as personalized and self-sufficient as possible. Producing products ranging from home-made butter, honey from their own bees to vegetables and herbs from their own gardens. He also keeps his own cows and pigs. All dishes are organic and contain no preservatives or sugar. This results in healthy, but especially tasty food. No nonsense. Just like Edwin himself.

Chef Jermain de Rozario

Jermain de Rozario

De Rozario * in Helmond | www.derozario.nl

Jermain de Rozario was 26 years old when he really became infected with the cooking virus. And now, at the age of 34, he can call himself the owner of restaurant De Rozario, which this year was awarded with a star from Michelin. His story reads like a book - Jermain makes no secret of his turbulent past: As a 15-year-old he left the house, used drugs, had many side jobs, debts and could not pay his bills. He eventually rolled into the hospitality industry and the chances he received from restaurant De Lindehof (awarded 2 stars by Michelin) proved to be his salvation. It was a struggle but through hard work he managed to ultimately achieve his own restaurant. He got in touch with an investor who paid all his debts and before he realized it, everything was arranged for his own restaurant. He increasingly develops his own style by letting go of all the rules and cooking what he likes. “He combines and presents Indonesian and Asian flavors with a lot of creativity. Playful at times, but always striking. A kitchen with punch and finesse! ", written in the Michelin guide 2019.


 Check out A Sample Menu:


APPETIZERS | AMUSES

François Geurds – FG Restaurant ** & FG Food Labs *

CRACKLING DUCK LIVER (organic)
mousse | green pea cream | mint

 

Edwin Vinke – De Kromme Watergang **

OYSTER “MARGARITA”

OESTER “MARGARITA”

 

Erik van Loo – Parkheuvel **

BOMMERIGER PIG

crème fraîche | oxtail jelly | avila cress

 

Jermain de Rozario – de Rozario *

GADO GADO

 

1ST STARTER

François Geurds – FG Restaurant ** & FG Food Labs *

BLACK BEAUTY

on coconuts barbecued celeriac | vinaigrette of 42 herbs and spices

 

2ND STARTER

Edwin Vinke – De Kromme Watergang **

CODFISH

“en papillotte” | tom kha 

  

ENTREE

Erik van Loo – Parkheuvel **

DUTCH “GEULDAL” LAMB

marrow | green herbs | garlic | Dutch white asparagus

 

DESSERT

Jermain de Rozario – de Rozario *

COCONUT

papaya | pandan | wild rice


TERMS & CONDITIONS: Reservations must be booked using promo code: CULINARYWEEK online at www.diviaruba.com or by calling 1-800-554-2008. 22% Off discount applies to hotel stays at Divi Aruba All Inclusive and Tamarijn Aruba All Inclusive. Offer applies to travel dates of June 1 - 9, 2019 only and must be booked by May 31, 2019. RSVP for dinner by emailing info@diviaruba.com. Applies to new bookings only and is non combinable with other promotions or special offers. Hotel rates and features are subject to change without notice and are subject to hotel availability. Discount applies to hotel portion only of air/hotel packages. Hotel only bookings made through US Reservations office, www.diviaruba.com and www.tamarijnaruba.com  are commissionable to travel agents at 10% based on valid IATA identification. 

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