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About Us

International platform that seeks to gather all stakeholders within the framework of Dominican gastronomy in order to enhance and promote together our culinary culture, emphasizing the fresh products produced in our country and contributing to raise the nutritional quality of the diet of the Dominican Republic.

 

GastroDR it is a network of networks, a social movement, a flat organisation or group of equal experts and food lovers working together for the same goal: to promote in the international arena Dominican gastronomy and Dominican fresh products that improves public health.

 

Dominican cuisine’s chefs are GastroDR´s ambassadors and key players to ensure that people learn how to eat and cook better and healthier. They will enable the transformational change where Dominican’s health will be improved (non-communicable diseases) and consumers will become better informed citizens making the right choices for their families and themselves eating a diversified and balanced diet.

 

The development of gastronomic tourism in the Dominican Republic contributes to improving the general perception of the island. Food tourism has a positive impact on the Dominican economy, employment and local heritage, as tourists seek to get to know not only the local high quality products but also to know its origin and production processes making it an expression of cultural tourism.

 

The role of chefs in agritourism has a great impact, particularly in getting hotels and tourist hot spots to not only utilise local produce and healthy fresh products but integrate local cuisine and fanfare so that there is a culinary fusion of traditional and contemporary foods and meals.

 

Amb. Federico Alberto Cuello Camilo, Ph. D. and his wife Natalia Federighi de Cuello
Founders Message

La excelencia de los restaurantes dominicanos tiene un denominador común: el trabajo creativo de nuestros chefs. Esta excelencia se proyecta cada vez más al exterior, por el éxito de tantos chefs dominicanos en el mundo. ¿Qué hacen, dónde lo hacen y qué reconocimiento han tenido? ¿Cómo integran nuestros aromas, ingredientes y sabores a sus platos? ¿Qué pueden decir a sus muchos admiradores sobre el camino que les tocó transitar hacia el éxito?

Interesarnos en nuestros chefs con proyección internacional y sus logros es también hacerlo sobre nuestra propia gastronomía. ¿Cuáles son esos aromas, ingredientes y sabores que nos definen? ¿Cuáles son esos platos que mejor los integran y que mejor nos representan? ¿En qué regiones del país se producen?

 

La Red Internacional de Gastronomía Dominicana (GastroDR) surge para integrar, en una red de redes, a todos aquellos comprometidos con la promoción de la nuestra gastronomía rasgo esencial de nuestra cultura y, por ende, de nuestra marca país.

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1st GastroDR Dinner, London 2016

International platform that seeks to gather all stakeholders within the framework of Dominican gastronomy in order to enhance and promote together our culinary culture, emphasizing the fresh products produced in our country and contributing to raise the nutritional quality of the diet of the Dominican Republic.

Dominican Gastronomy

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About Us
Amb. Federico Alberto Cuello Camilo, Ph. D. and his wife Natalia Federighi de Cuello
Founders Message
1st GastroDR Dinner, London 2016
 
About Us
Amb. Federico Alberto Cuello Camilo, Ph. D. and his wife Natalia Federighi de Cuello Founders Message
1st GastroDR Dinner, London 2016
About Us
Amb. Federico Alberto Cuello Camilo, Ph. D. and his wife Natalia Federighi de Cuello Founders Message
1st GastroDR Dinner, London 2016
About Us
Amb. Federico Alberto Cuello Camilo, Ph. D. and his wife Natalia Federighi de Cuello Founders Message
1st GastroDR Dinner, London 2016
About Us
Amb. Federico Alberto Cuello Camilo, Ph. D. and his wife Natalia Federighi de Cuello Founders Message
1st GastroDR Dinner, London 2016
About Us
Amb. Federico Alberto Cuello Camilo, Ph. D. and his wife Natalia Federighi de Cuello Founders Message
1st GastroDR Dinner, London 2016