Maira Morla: "Dominican gastronomy has its own DNA"

Maira Morla, chef and owner of the acclaimed Sybaris restaurant in Punta Cana, insists at every service that Dominican food doesn't need to imitate anyone. "We have our own DNA," she says, and it's not just a slogan: her menu blends goat, coconut, plantain and Caribbean seafood with techniques that rival any global gastronomic capital. Her approach has made international critics look at the Dominican Republic differently, and has inspired a new generation of local cooks to look inward.

But it's not all smooth sailing. Generational handover is one of the biggest challenges: "Young people need role models and opportunities," she says. For her, the key lies in technical training and a stronger bond between the private sector and academia. Her message is optimistic: the talent is here, it's being nurtured, and the world is ready to taste what's cooking in the DR. What's missing, she adds, is for Dominicans to believe in themselves first. And on that front, Sybaris has been leading by example for two decades.