The first bite might be fresh handmade pasta overlooking the stone lanes of Altos de Chavón. Or perhaps it’s grilled seafood with the Caribbean Sea stretching beyond your table at Minitas Beach Club. Maybe it’s Peruvian Nikkei cuisine at Causa after a day on Teeth of the Dog.
Dining has long been one of the defining parts of a stay at Casa de Campo Resort & Villas. Now the legendary Dominican Republic resort is bringing in new leadership to shape its next chapter.
Casa de Campo Resort & Villas has announced three key executive appointments, naming Pedro Arceyut as Director of Food & Beverage, Osamu Román as Culinary Director and Marcela Pizarro as General Manager of Altos de Chavón.
The trio will oversee many of the experiences that have helped make the sprawling La Romana resort one of the Caribbean’s most complete luxury destinations, from its collection of restaurants to the iconic artists’ village overlooking the Chavón River.
“We are thrilled to welcome Pedro Arceyut as our new Director of Food & Beverage, Osamu Román as Culinary Director, and Marcela Pizarro as General Manager of Altos de Chavón,” said Jason Kycek, Senior Vice President of Sales and Chief Marketing Officer at Casa de Campo Resort & Villas. “Each brings exceptional talent, vision, and passion that will elevate our culinary division and enrich the guest experience across Casa de Campo Resort & Villas.”
A New Vision For Dining
Pedro Joaquín Arceyut Araya arrives with more than 25 years of international experience across Latin America, the Caribbean, Europe and the Middle East. His career includes leadership positions in Abu Dhabi, Doha and Dubai, followed by his role as Director of Food & Beverage at Solaz Los Cabos and later as a Luxury Collection Brand Specialist on the Marriott Luxury Brands Council for the Caribbean and Latin America.
Joining him is Osamu Román, whose culinary career has stretched from Japanese cuisine into restaurants, luxury resorts, cruise ships and private dining experiences around the world. Over the course of his career, Román has opened or advised more than 25 restaurants and three international resorts, with experience ranging from Michelin Guide-recognized restaurants to private culinary experiences for ultra-high-net-worth clients.
Together, the appointments reinforce Casa de Campo’s continued investment in one of its defining strengths: an exceptionally diverse dining program spanning multiple cuisines and settings across the resort.
Where Every Meal Feels Different
One of the pleasures of staying at Casa de Campo is how dramatically dinner can change from one evening to the next.
You can spend one night at Minitas Beach Club & Restaurant, where the infinity pool meets sweeping views of the Caribbean Sea and sunset becomes part of the experience.
The following evening might take you to La Piazzetta, the resort’s original restaurant, where Oscar de la Renta helped shape the original décor and fresh handmade pasta remains a signature.
At Causa, the menu celebrates Peruvian cuisine through Creole, Nikkei and Chifa traditions. La Casita focuses on Spanish-inspired seafood overlooking the marina, while Chilango Taqueria brings colorful Mexican street food to Plaza Chavón.
La Caña Bar & Restaurant pairs French-inspired cooking with Dominican ingredients, hand-rolled cigars and one of the resort’s best selections of local rum. Lago Restaurant overlooks both the Caribbean Sea and the finishing hole at Teeth of the Dog, while SBG offers Mediterranean-inspired cuisine in a refined evening setting.
Together, the collection gives you the rare opportunity to spend an entire vacation discovering a different culinary experience every night.
A New Chapter For Altos de Chavón
The third appointment centers on one of the Dominican Republic’s most celebrated cultural landmarks.
Marcela Pizarro Arancibia has been named General Manager of Altos de Chavón, bringing more than 15 years of hospitality experience across luxury hotels, boutique resorts, restaurants and international brands, including Marriott International.
Her career has included leadership roles at the Sheraton Miramar Hotel & Convention Center, Natura Cabana Boutique Hotel & Spa and Estancia Golf Resort & Country Club, with experience spanning hotel operations, food and beverage management, guest services and large-scale events.
She now oversees Altos de Chavón, the remarkable recreation of a 16th-century Mediterranean village overlooking the Chavón River, home to galleries, boutiques, restaurants, museums and the renowned amphitheater that has welcomed some of the world’s biggest performers.
More Than A Beach Resort
For decades, Casa de Campo Resort & Villas has distinguished itself by offering far more than a traditional Caribbean beach vacation.
The nearly 7,000-acre resort includes Teeth of the Dog, Dye Fore and The Links golf courses, the Casa de Campo Marina, polo fields, an equestrian center, tennis and pickleball facilities, private villas, Minitas Beach and the cultural centerpiece of Altos de Chavón.
Dining has become an increasingly important part of that identity.
With Pedro Arceyut guiding the resort’s food and beverage strategy, Osamu Román directing its culinary vision and Marcela Pizarro leading Altos de Chavón, Casa de Campo Resort & Villas is continuing to invest in the experiences that have made it one of the Caribbean’s landmark luxury destinations.
Caribbean Journal Staff
2026-07-01 16:12:00