This Legendary Dominican Republic Resort Just Reshuffled Its Entire Kitchen Leadership at Once

Casa de Campo Resort & Villas, one of the Dominican Republic's most storied luxury properties, is overhauling the leadership behind its dining program in a single sweep. The nearly 7,000-acre resort in La Romana has named Pedro Arceyut as Director of Food & Beverage, Osamu Román as Culinary Director and Marcela Pizarro as General Manager of Altos de Chavón.

Dining has long been one of the defining reasons to stay at Casa de Campo, where dinner can shift dramatically from one night to the next, from handmade pasta at La Piazzetta, a restaurant Oscar de la Renta helped design, to Peruvian Nikkei plates at Causa or seafood beside the marina at La Casita.

The new team. Arceyut arrives with more than 25 years of international experience spanning Abu Dhabi, Doha and Dubai, most recently as a Luxury Collection brand specialist for Marriott across the Caribbean and Latin America. Román, whose career began in Japanese cuisine, has opened or advised more than 25 restaurants and three resorts, including Michelin Guide-recognized kitchens. Pizarro, with 15 years across luxury hotels and large-scale events, now oversees Altos de Chavón, the recreated 16th-century Mediterranean village and amphitheater perched above the Chavón River.

Why it matters. Casa de Campo has always sold itself as more than a beach resort, with three golf courses, a marina, polo fields and an equestrian center. Doubling down on culinary leadership signals where the property sees its edge: a dining collection deep enough to fill an entire vacation without repeating a cuisine. For a resort competing with the region's newest all-inclusive giants, that variety remains one of its sharpest tools.