Antonia Lofaso and Paradisus by Meliá collaborate on a flavorful dining partnership

As guests step into a Paradisus by Meliá resort, the outside world fades from view. From moments relaxing in the tranquil space to details reflecting a connection to the locale, it is more than an escape from the daily grind. With a hunger to experience every flavor, the resorts open their doors and invite guests to vibrant conversation as the food delights the taste buds. With the new partnership with Chef Antonia Lofaso, the specially curated menu is more than elevated Italian-centric dishes. It is a celebration of community, connection, and culinary excellence.

While her Los Angeles based restaurants, Black Market Liquor Bar, Scopa Italian Roots and DAMA, have earned numerous accolades and delighted diners, food television fans invite the affable chef into their homes via the Food Network and rewatching her appearances on Top Chef. Chef Antonia has endeared herself to the culinary world not just for her welcoming personality, but also for her commitment to her craft, her dedication to her fellow culinary professionals, and her willingness to mentor the next generation.

Given people’s craving for celebrity chef dining experiences, resorts around the world appreciate the importance of these collaborations. In some cases, the availability of these specially curated menus can drive travel decisions. As seen in recent travel trends, guests crave and thirst for culinary experiences. It has become vital for resorts to leverage these partnerships for the benefit of their guests.

Recently, Paradisus by Meliá revealed its partnership with Chef Antonia Lofaso. During a special event held at Paradisus Playa del Carmen in Riveria Maya, guests dined on the three-course menu at the resort’s Capella restaurant.

From the welcome cocktail to the final, sweet bite, the dinner is both a love letter to the chef’s Italian roots but also celebrates fresh, local ingredients. The balance between the two worlds is a nod to both the resort’s commitment to supporting local communities and a chef who appreciates that delicious food is rooted in family memories.

Long before she went to culinary school, opened her restaurants, or stepped into a food television culinary competition, Chef Antonia and her family were part of the culinary world. Those smaller Staten Island restaurants seemed to instill in the chef not only a love of cooking but also a strong work ethic. In some ways, it seems that she is happiest when standing on the line cooking recipes that have a meaningful connection to her family.

Before guests dined on the scrumptious meal, Chef Antonia offers some insight into her three- course menu choices. Specifically, she recalled how she first started making rice balls before the age of ten. While she has been carefully forming those robustly flavored delights for decades, that connection to her heritage is the underlying influence that makes every bite even more enjoyable.

It is more than the perfectly executed appetizer; it is the appreciation that Italian food makes a connection beyond the plate. Just like families tell stories around the table, the enjoyment of a great is an experience to be told time and again.

For a second course, Chef Antonia chose a crispy red snapper. The perfectly fried fish feels light yet has an impeccable texture to contrast the dish’s other components. As Chef Antonia explained, the fra diavolo sauce might translate to an implication of an angry or devilish moment, but no one will be disenchanted with this entrée.

The traditional Italian seafood sauce brings together the tomato, garlic, and spices. More importantly, it is the chef’s use of seafood stock in the dish that adds depth. While the shaved fennel brings that anise flavor, the brininess from the capers and the brightness from the lemon make for a perfect composed bite.

Ending the meal on a sweet note, the play on a Sicilian ice cream sandwich will have diners ready for their sweet dreams. Nestled between two pieces of brioche, the hazelnut ice cream and Nutella is the decadent note that satisfies complete. And, put down the spoon or fork. This ice cream sandwich must be picked up to fully enjoy it.

While Chef Antonia happily stepped into Capella’s restaurant as part of the partnership launch, she spent many days teaching the chefs from the Paradisus by Meliá Mexico and Dominican Republic resorts her dishes. That willingness to ensure that every diner experiences an impeccable meal is what makes this collaboration special. It is not just a name on a menu. It is about inviting that resort guest to have a memorable dinner, excite a conversation around the table, and have that memory longing for them to sit down again.

Guests at Paradisus by Meliá locations in Mexico and the Dominican Republic can enjoy this specially curated three-course menu at Capella at the Mexico resorts and Mascalzone in the Dominican Republic for the next year. In addition to the dining option, guests of Nikté and The Reserve will receive a box of Italian cookies upon arrival.

For guests of Paradisus by Meliá, that Destination Inclusive experience flavors every moment from the first impression to the final goodbye. With the new partnership with Chef Antonia Lofaso, the blend of delicious dining and welcoming hospitality is an experience that will linger far longer than that vacation glow.