Join hosts Steve and Debbie Haines of Trophy Properties Caribbean, along with Veya Chef Proprietor Carrie Bogar for an epic evening at oceanfront Villa Alegria. ACE Guest Chefs Doug Psaltis and his wife and partner Pastry Chef Hsing Chen will merge their Mediterranean culinary storytelling with Chef Bogar’s cuisine of the sun.

Your evening starts with cocktails and passed hors d’oeuvres overlooking the moonlit Caribbean Sea. Get to know your fellow food travelers as the chefs alternate courses that draw on their heritage and influences and celebrate fresh ingredients, diverse cultures and gracious hospitality. Each dish will be expertly paired with wines selected by Grands Vins de France and Veya co-owner Jerry Bogar, creating a sensory journey from your first sip to your last bite.  Menu to be posted soon.

Because this event sells out each year, our chefs will also present their menu on Thursday, May 1st at Villa Alegria.

Max: 20 Guests, 18 Years+ | 13% GST & 15% Service Applied at Checkout 

Meet Our Guest Chefs

Chefs Psaltis and Chen are the founders of Eat Well Hospitality and the proprietors of a trio of award-winning Chicago restaurants including Michelin-Guide recognized Andros Taverna, contemporary Greek restaurant serving sophisticated Mediterranean food cooked from the soul; highly-acclaimed Basque-inspired Asador Bastian, named one of the New York Times 25 Best Restaurants 2024, ranked the #14 Best Steakhouse in the World 2024 and voted the Best New Restaurant in American 2023 by Esquire; and traditional Italian neighborhood trattoria, Mano a Mano. The duo believes the most remarkable dining experience comes from the purest ingredients delivered in a supremely thoughtful, welcoming and hospitable manner.

Psaltis worked with David Bouley to launch Bouley Baker, followed by three years working under Alain Ducasse at Essex House, which earned four stars from The New York Times in 2000. Ducasse rewarded Psaltis’s talents with the opportunity to study at three-star Michelin restaurant Le Louis XV in Monaco and later appointed him chef de cuisine for Ducasse’s New York restaurant, Mix. Psaltis was the first American to be given the position in any Ducasse kitchen.

Psaltis and Chen met at Thomas Keller’s acclaimed French Laundry in Napa Valley – considered one of the best restaurants in the world.  He returned to New York to open Geoffrey Zakarian’s Country as Executive Chef. Country received a three-star review from The New York Times and earned a Michelin star each year of Psaltis’s three-year tenure.