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a8 local
Wednesday 8 June 2022
Infini by Chef Urvin Croes
"Without a great team, there is no great
PALM BEACH — After spearheading The Kitchen Table chef”
for five years, receiving notable recognitions in USA To- “There is very little I can do by myself.
day, The Daily Meal and earning the #1 spot on Tripad- Without a great team, there is no great
visor’s list of Fine Dining Restaurants in the Caribbean, chef”, says Croes, while raving about
Chef Urvin Croes has now moved on to higher heights. the young professionals sharing his kitch-
Infini, his new chef’s table, which opened at the Blue en. All graduates of Aruba’s EPI College
Residences in 2020, allows the Michelin-trained Aruban and familiar faces to the Chef as each
culinary artist to create gastronomic experiences un- one has completed their culinary intern-
confined by cultural or regional expectations. Croes ship under his guidance. In fact, Infini’s
says: “We opened up the entire kitchen and elevated Chef de Cuisine, Ashwin Maduro, was
the dining tables so guests have a front row stadium- Urvin’s very first student, before relocat-
like view of each step of the preparations. A chef’s ing to Amsterdam, where he worked
table concept where diners and staff are able to inter- at several Michelin-starred restaurants,
act throughout the evening, channeling through a story including &moshik (formally &Samhoud
guided by a 12 course menu. Places). Having recently returned to
Aruba, Chef Maduro is thrilled to be re-
united with his first mentor and hopes
“It is a flavor that you cannot define, but you can cre- to secure Aruba’s space on the global less. The look on their faces whenever
ate." map of unique culinary experiences. they take the first bite says it all and it
Inspired by umami, one of the five basic tastes, and also Similarly, after four years working in the is priceless'', shares Croes, with a smile.
Japanese for “essence of deliciousness”, Chef Croes two-Michelin starred restaurant Spec- Reclaiming the spot of number one res-
strived to organically produce this palate in each dish trum, Chef de Partie Moises Ramirez taurant in the Caribbean is also in sight,
of the twelve-course Asian Caribbean Impression tast- returned home to share his vast experi- but this time he will not stop there. “In
ing menu. “It is a flavor that you cannot define, but you ence in formulating recipes with meticu- the end, we want Aruba to be recog-
can create. lous attention to detail and consistency. nized for its culinary mastery. We have
Further down the kitchen line, Chef de trained the best culinary artists right here
Partie Alvaro Yi, who has worked at the on the island and they have proven
two-Michelin starred FG Restaurant, is all themselves internationally in the most
about expressing himself through cook- renowned kitchens in the world. Now it
ing and plating to create art that you is time to show that Aruba is a culinary
can eat. Mixologist Marc-Anthony Ran- destination of its own. Who knows where
nis brings eight years of experience in that will take us; hopefully to infinity and
the fine dining industry to Infini. His fine beyond.”
craftsmanship is displayed in the un-
paralleled wine pairings and signature Infini located at Blue Residences cur-
cocktails, which include his personally rently serves an eight-course Chef’s Im-
homemade syrups, garnishes and fresh pression to up to 21 guests starting at
local ingredients. Maître D’ and Junior 6:30PM. To make reservations visit www.
Sommelier Jessica Theysen, who previ- infiniaruba.com or call +297-699-3982.q
ously managed renowned Chef Dennis
Huwaë’s Restaurant Daalder in Amster-
dam, is a true storyteller. From the mo-
ment she serves the Salinity welcome
drink and the culinary tale begins, she
takes you on an adventure around the
world to discover never-before-tasted
combinations. Then, towards the end of
the night, it is his time to shine — Pastry
Chef Jean-Claude Werleman, that is.
After spending the last two years per-
fecting his recipes in the Pastry Depart-
ment of the Ritz Carlton Aruba, Wer-
leman joins Infini to continue exploring
his passion for experimenting with colors
and bold flavors.
"It's time to show that Aruba is a culinary
destination of its own"
“The goal is to leave our visitors speech-
