Cristian Shinya, the creative head behind the menus of Bamboo and La Yola restaurants, was born in the province of Talagante located 35km from Santiago de Chile. Shinya has Japanese descent from his father's side but did not learn about this specific cuisine, skills, and techniques until his gastronomical studies.
However, he quickly understood he was born to practice these Japanese’s skills and techniques. He grew up around the vineyards of the Maipo Valley, which helped Shinya understand the Chilean flavors, especially the wine aromas. The concept of gastronomy for Chef Cristian is a lifestyle of respect for food, raw materials, flavors and above all for the guests who receive the final dish, providing food to another person is the most sublime act that one human being can do for another. Shinya arrived to the Dominican Republic 10 years ago, not knowing many of the regional products, but he feels that he has fully mastered the flavors by discovering them in their purest form, which allowed him to reinvent himself.
“There are those who seek inspiration in lofty things, but I have had the opportunity to go to countless nations to discover their cuisines, searching for the "normal", in what people enjoy eating. It has given me results, I think the secret lies in: doing the normal differently, taking it to another level or creating another style from that base” - Executive Chef, Cristian Shinya