AUTHOR Juan Bastidas
AUTHOR Juan Bastidas
One of the best parts of traveling is getting outside your comfort zone and trying different things. How, what, and when we eat speaks volumes about traditions and customs in a new place.
It’s exciting to try new flavor combinations, different types of local produce, and locally-sourced protein. Experiencing food in your travel destination is a great way to learn about a different culture from your own!
That is why Ecoventura’s culinary departure is so exciting! Get ready to experience the sights and sounds of the Galapagos Islands as well as the flavors of Ecuadorian food. This special cruise is offered in the fall of 2018 on our luxury ship, the MV ORIGIN, and will feature local celebrity chef, Chef Juan Carlos Ordoñez!
About Chef Juan Carlos Ordoñez
Chef Ordoñez is a Guayaquil native who is now the executive chef at Casa Julian the famed restaurant housed in Hotel Del Parque, a five-star luxury boutique hotel in Samborondon, a suburb of Guayaquil, Ecuador.
His signature cooking style combines Ecuadorian traditions and customs with his own creativity and innovation.
At 19 years old, Chef Ordoñez traveled to Argentina to study Gastronomy and Hotel Management at the International Buenos Aires Hotel and Restaurant School in Buenos Aires.
While in Argentina, he worked in a few catering companies before deciding to dedicate his career to gastronomy. He continued his studies at the Cocineros Gato Dumas College and obtained a degree in Professional Cooking with a major in Gastronomy Management.
Chef Ordoñez worked in Buenos Aires and San Carlos de Bariloche as an apprentice chef where he gained more experience until he was offered a job at the Four Seasons Hotel. He stayed there for several years until Soledad Nardelli asked him to be part of the CHILA Restaurant in Puerto Madero.
When he returned to Ecuador, Chef Ordoñez founded “Sybaris Catering”, one of the most important catering companies in the market. He also began teaching and became the Gastronomy Director of the Superior Institute of Culinary Art. In 2013 he joined the Oro Verde Hotels team, the largest and most important hotel chain in Ecuador, where he became the Banquet Chef. In 2016 he became the Executive Chef and Food & Beverage Manager of Casa Julian Restaurant at Hotel del Parque, the first luxury Boutique Hotel in Guayaquil.
Dining with Ecoventura
While this departure offers a unique culinary experience, we always deliver high-quality and thoughtful dining options to guests on every cruise. Each of our vessels is staffed by culinary-trained staff who go above and beyond to serve Ecuadorian food as memorable as the trip itself.
Many of our guests choose to travel with Ecoventura because environmental issues matter to them. Our culinary mission promotes healthier living, environmental stewardship, and support for local farmers. Our dedication to sustainability continues to the kitchen where we source 25% of our ingredients from right here in the Galapagos!
Reducing the amount of food sourced from the mainland helps protect the environment from invasive species and each year we aim to increase our locally sourced ingredients. You will enjoy fruits and vegetables from San Cristobal and meat and dairy from Santa Cruz Island. In addition, 48% of our products are completely organic.
Our focus on healthier fare avoids high calorie, fried, or heavily sauced meals and instead highlights the wonderful flavor and quality of every ingredient used. We are happy to accommodate our guest’s dietary needs with vegan, vegetarian, low-sodium, low-fat, and gluten-free options available upon request. This ensures that dining differently does not mean you have to sacrifice taste or enjoyment in the dining room.
Every meal is a priority starting with a frequently changing breakfast bar offering traditional favorites like quiche Lorraine as well as local dishes like yucca dumplings stuffed with cheese served with honey.
Every day involves an excursion or two with activities such as snorkeling or nature walks. We will be waiting for you on deck when you return with snacks to keep you fueled!
Each day we serve a buffet-style lunch on the deck or in the dining room. You will savor tasty dishes such as garlic prawns or Ecuadorian braised pork followed by dessert. Our staff will come by at that time with the dinner menu for that evening and you will select the entrees you prefer.
After some downtime on the yacht, head to the bar for a choice of wine, beer, or specialty cocktail and prepare to enjoy a four-course meal in the dining room with beautiful views of the sea. Some past favorites include grilled octopus Basque-style served with roasted peppers and sautéed potatoes or grilled duck with pears in red wine balsamic reduction and pumpkin puree.
Dessert is always offered and varies nightly from tiramisu to a mixed berry pannacotta.
For more information on our Ecuadorian food and to see a sample menu, visit our cuisine page.
Ready for a taste of Ecuador in the Galapagos? Join us on our Culinary Departure cruise with Chef Juan Carlos Ordoñez! Hurry – only two cabins are still available for this very popular departure!
Culinary departure on board the MV ORIGIN: September 16-23, 2018.
Cruise rates are $7,850.00 per person
If you have any questions or would like to book your culinary departure, contact us today!