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LOCAL Wednesday 11 May 2022
Infini by Chef Urvin Croes
PALM BEACH — After spearheading The
Kitchen Table for five years, receiving
notable recognitions in USA Today, The
Daily Meal and earning the #1 spot on
Tripadvisor’s list of Fine Dining Restau-
rants in the Caribbean, Chef Urvin Croes
has now moved on to higher heights. In-
fini, his new chef’s table, which opened
at the Blue Residences in 2020, allows
the Michelin-trained Aruban culinary
artist to create gastronomic experienc-
es unconfined by cultural or regional ship under his guidance. In fact, Infini’s
expectations. The former The Kitchen Chef de Cuisine, Ashwin Maduro, was
Table space has since been renovated Urvin’s very first student, before relocat-
into a suitable culinary studio to host ing to Amsterdam, where he worked
this vision. In describing these changes, at several Michelin-starred restaurants,
Croes says: “We opened up the entire including &moshik (formally &Samhoud
kitchen and elevated the dining tables Places). Having recently returned to
so guests have a front row stadium-like Aruba, Chef Maduro is thrilled to be re-
view of each step of the preparations. A united with his first mentor and hopes
chef’s table concept where diners and to secure Aruba’s space on the global
staff are able to interact throughout the map of unique culinary experiences.
evening, channeling through a story Similarly, after four years working in the
guided by the menu. two-Michelin starred restaurant Spec-
trum, Chef de Partie Moises Ramirez
“It is a flavor that you cannot define, but returned home to share his vast experi-
you can create." ence in formulating recipes with meticu-
Inspired by umami, one of the five basic lous attention to detail and consistency.
tastes, and also Japanese for “essence Further down the kitchen line, Chef de selves internationally in the most renowned kitchens in
of deliciousness”, Chef Croes strived to Partie Alvaro Yi, who has worked at the the world. Now it is time to show that Aruba is a culinary
organically produce this palate in each two-Michelin starred FG Restaurant, is all destination of its own. Who knows where that will take
dish of the eight-course Chef’s Impres- about expressing himself through cook- us; hopefully to infinity and beyond.”
sion. “It is a flavor that you cannot de- ing and plating to create art that you
fine, but you can create. Take our pop- can eat. Mixologist Marc-Anthony Ran- Infini located at Blue Residences currently serves an
ular langoustine for example; we com- nis brings eight years of experience in eight-course Chef’s Impression to up to 21 guests start-
bined elements that are rarely paired the fine dining industry to Infini. His fine ing at 6:30PM. To make reservations visit www.infinia-
together: the bitter, sour and salty flavors craftsmanship is displayed in the un- ruba.com or call +297-699-3982.q
of the lemon cream, kombucha, green paralleled wine pairings and signature
grapes, watercress and achiote, fused cocktails, which include his personally
with the sweet and delicate taste of the homemade syrups, garnishes and fresh
langoustine induce ultimate umami.” local ingredients. Maître D’ and Junior
Sommelier Jessica Theysen, who previ-
"Without a great team, there is no great ously managed renowned Chef Dennis
chef” Huwaë’s Restaurant Daalder in Amster-
“There is very little I can do by myself. dam, is a true storyteller. From the mo-
Without a great team, there is no great ment she serves the Salinity welcome
chef”, says Croes, while raving about drink and the culinary tale begins, she
the young professionals sharing his kitch- takes you on an adventure around the
en. All graduates of Aruba’s EPI College world to discover never-before-tasted
and familiar faces to the Chef as each combinations. Then, towards the end of
one has completed their culinary intern- 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-
less. The look on their faces whenever
they take the first bite says it all and it is
priceless'', shares Croes, with a smile. Re-
claiming the spot of number one restau-
rant in the Caribbean is also in sight, but
this time he will not stop there. “In the
end, we want Aruba to be recognized
for its culinary mastery. We have trained
the best culinary artists right here on
the island and they have proven them-
