Asian Latino Restaurant Cinko Appoints Three Culinary Executives

Cinko, the Asian Latino-inspired kosher dining destination located at the luxury, family-friendly Grand Hyatt Baha Mar, today announces the appointment of three new food and beverage hires joining the stellar team: Chef de Cuisine Jerson Reyes, Executive Sous Chef Julio Acosta, and Food and Beverage Manager Sandro Anglas.

“We are overjoyed to welcome Jerson, Julio, and Sandro to Cinko, the newest dining outlet at Grand Hyatt Baha Mar,” says Ulrich Samietz, General Manager at Grand Hyatt Baha Mar. “Each talented personality comes to Cinko with extensive culinary knowledge, dedication, and passion for the hospitality industry, and we are confident that their individual skill sets and exceptional experiences will be outstanding additions to the Cinko team.”

About Chef de Cuisine Jerson Reyes

Hailing from Lima, Peru, Chef de Cuisine Jerson Reyes always had a desire to be in the kitchen. While he was first introduced to the pastry world, he soon shifted his focus to the savory part of the kitchen and went on to study gastronomy and molecular cuisine in his native country. For the past 14 years, Reyes has had the opportunity to be part of the culinary teams at several restaurants in Peru, including his first Hyatt stint as the Chef de Cuisine of the Hyatt Centric San Isidro Lima where he was an integral part of the hotel’s opening and where he met Sandro Anglas, who later contacted him to return to the Hyatt family. Now, serving as the Chef de Cuisine of Cinko, Reyes oversees all kitchen operations, including crafting and executing menus, managing kitchen staff, and ensuring the quality of the meals served in the restaurant. Reyes, a father of two, credits his family, friends, and professional colleagues for inspiring him to pursue a career in this industry, and he looks forward to providing Cinko guests with an extraordinary Latin Asian and kosher gastronomic experience in the Bahamas.

About Executive Sous Chef Julio Acosta

A native of Lima, Peru, Executive Sous Chef Julio Acosta grew up the third of four siblings playing soccer, eating ceviche, and listening to The Beatles. Cooking is in his blood – Acosta comes from a family of wonderful cooks, and he notes he was always surrounded and exposed to many different flavors and preparations that sparked his curiosity and eagerness to learn more about cooking and kitchen equipment. Additionally, he attributes his culinary passion to simply being born in Peru, a country he describes has having very rich biodiversity with an ardent passion for food.  Acosta had his formal training in Lima, where he worked for some of the best restaurants in the city including Gastón Acurio’s Astrid & Gastón. He has been part of the culinary teams at first-rate resort destinations including The Ritz-Carlton, Naples and Grand Cayman while later holding multiple roles at several of Jose Andres’ ThinkFoodGroup Washington, D.C.-based restaurants like China Chilcano and Oyamel Cocina Mexicana. Acosta, who describes his culinary philosophy as strongly rooted in seasonality, cultural traditions, and history, believes food has the power to bring people together, and he hopes to create memorable experiences for Cinko guests with great service and delicious food.

About Food and Beverage Manager Sandro Anglas

Lima, Peru-born Sandro Anglas holds over 15 years of experience working in the food and beverage industry, where he has been a key contributor to the management of restaurants worldwide in places like Miami, Rio de Janeiro, and now Nassau. After working for Royal Caribbean Cruises and JW Marriott Hotel Rio de Janeiro, Anglas joined the Hyatt family in 2015 as an Assistant Outlet Manager at Grand Hyatt Rio De Janeiro. He has since been part of the pre-opening team at Hyatt Centric San Isidro Lima, a time he describes as one of the most notable and formative of his career. He now serves as the Food and Beverage Manager at multiple Grand Hyatt Baha Mar dining outlets including Cinko. Prior to being named to this role, Anglas helmed several other of the resort’s culinary destinations including T2 and Jazz Bar.

 

Located in the West Tower of Grand Hyatt, Cinko is open for dinner Sunday through Thursday weekly, and special reservations can be made for Shabbat in advance (Friday night and Saturday lunch). Additionally, Cinko and bespoke kosher menus can be arranged to accommodate intimate celebrations and larger group events through the resort’s on-site kosher kitchen. Kosher breakfast and lunch menu items will also be available throughout other Grand Hyatt, Rosewood and SLS Baha Mar outlets within the resort.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.