Chef Ceres Leroux

Chef At Home in Guate

I am a Dominican Afro Latina based in Guatemala City. Trained as an interior designer, I found my way back to my true passion: the kitchen and the art of bringing people together around the table.

My work is rooted in food, art, and travel, creating meaningful, culture driven experiences. I blend creativity, heritage, and life experience into everything I do always with the intention to connect, inspire, and create with purpose.

For me, cooking is...

For me, cooking is home. Since I was young, I learned my grandma’s recipes. I drifted away, explored art, but found my true passion again in the kitch

I learned to cook at...

A&B Masters is a culinary school in Dominican Republic.

A cooking secret...

A little bit of extra seasoning...

My menus

Silk & Sea

STARTER

All inclusive

Shio Garden, edamame sea salt and sesame

FIRST COURSE

All inclusive

Kyoto Mist, traditional miso soup with silken tofu and wakame

Golden Tempura, shrimp and vegetable tempura with tentsuyu dipping sauce

MAIN COURSE

All inclusive

Pearls of Tokyo, chef’s premium sushi selection featuring nigiri, sashimi, and signature maki rolls crafted with the freshest fish available

DESSERT

All inclusive

Cloud of Kyoto, Japanese cotton cheesecake with yuzu coulis and berries

Fire & Ferment

STARTER

All inclusive

Street Spark, mini tostada with avocado crema and kimchi

FIRST COURSE

All inclusive

Seoul Verde, lettuce wraps with bulgogi beef, salsa verde, herbs, sesame

Golden Crunch, crispy Korean fried chicken tostada with pickled vegetables

MAIN COURSE

All inclusive

Korean BBQ Short Rib Tacos, gochujang glaze, onion escabeche, cilantro, soy lime finish

DESSERT

All inclusive

Crystal Tropic, candied tropical fruit Tanghulu with cinnamon cream and tajin

La Belle Soiree

STARTER

All inclusive

Parisian Cloud, Mini gougères with Gruyère

FIRST COURSE

All inclusive

Midnight in Lyon, French onion soup gratinée with rustic toasted bread

Le Jardin de Provence, leek and goat cheese quiche, dressed greens, Dijon vinaigrette

MAIN COURSE

All inclusive

Château Rouge, Coq au Vin braised in red wine with mushrooms, baby carrots, pearl onions, pommes fondant

DESSERT

All inclusive

Flame of Paris, crêpes Suzette flambéed tableside with vanilla bean ice cream

Aegean sunset

STARTER

All inclusive

Olive Breeze, Warm pita crisp with whipped feta and olive tapenade

FIRST COURSE

All inclusive

Vineyard Whisper, starter Vine leaf dolmas filled with lamb and fragrant rice, served with chilled yogurt, mint, and lemon

Santorini Garden Heirloom tomato Greek salad with cucumber, Kalamata olives, feta, and extra virgin olive oil

MAIN COURSE

All inclusive

Blue Horizon, herb-crusted sea bass, pearl couscous, charred seasonal vegetables, saffron emulsion

DESSERT

All inclusive

Golden Honey Layers Pistachio baklava with orange blossom honey and Greek yogurt creamGolden Honey Layers

From South to Center

STARTER

All inclusive

Eggplant Parmigiana Bruschetta, Grilled sourdough layered with tender eggplant, fresh mozzarella, basil, and rich tomato sauce, finished with extra virgin olive oil

FIRST COURSE

All inclusive

Antipasto Salad, Italian salami, mozzarella, and Parmesan meet cherry tomatoes, artichokes, olives, and basil, tossed in a light Italian vinaigrette and finished with crispy Parmesan

MAIN COURSE

All inclusive

Linguine all’Amatriciana, Fresh Linguine coated in a bold tomato sauce with cured pork, chili, and pecorino. simple, powerful, and deeply comforting

Garlic Chili Shrimp, in olive oil with garlic, chili, and a touch of lemon

DESSERT

All inclusive

Tiramisu, Layers of espresso-soaked ladyfingers and mascarpone cream, dusted with cocoa

Caribbean Ocean Waves

STARTER

All inclusive

Dorado Tiradito, Delicately sliced fresh dorado, dressed in bright citrus, coconut oil, and a gentle chili heat, finished with aromatic herbs and served with crisp yaniqueque chips

FIRST COURSE

All inclusive

Crab Tamal (or Chuchito), Soft corn masa filled with seasoned crab, bathed in a silky coconut sauce inspired by Samaná, accented with vibrant green chili sauce

MAIN COURSE

All inclusive

Caribbean Seafood Tapado – Samaná Style, featuring crab, shrimp, fresh fish, mussels, and squid, served with delicate yuca and plantain dumplings

DESSERT

All inclusive

Oconut & Pineapple “Pa’ la Niña”, Sweet potato cake, jalao crumble, pineapple preserve, and light coconut mousse

Originario Guatemala

STARTER

All inclusive

Mango & Cucumber Salad, Fresh mango, cucumber, and herbs with a light citrus dressing and subtle spice

FIRST COURSE

All inclusive

Chicken Chuchitos, Mini traditional Guatemalan tamales filled with seasoned chicken, wrapped in corn dough and steamed

MAIN COURSE

All inclusive

Fire-Grilled Beef Lomito with Pepián Sauce, tenderloin served with a rich and aromatic sauce, and all the Guatemalan sides

DESSERT

All inclusive

Guatemalan Chocolate Textures, A composition of dark chocolate in multiple textures, inspired by traditional cacao

Sazón en Candela

STARTER

All inclusive

Crab Croquettes, Served with avocado aioli and garlic sauce

FIRST COURSE

All inclusive

Fresh Tropical Salad Mixed greens, cilantro, mango, cherry tomatoes, and goat cheese, finished with a light vinaigrette

MAIN COURSE

All inclusive

Crispy Pork Belly Porchetta Golden, crackling skin with a juicy interior, stuffed with Dominican-style sausage. Served with creamy yuca mash and finished with a passion fruit and honey reduction

DESSERT

All inclusive

Caribbean Tres Leches Soft sponge cake soaked in a blend of milks, infused with coconut and rum, topped with Italian meringue