Kosher Dining in Paradise: Inside Cinkō’s Unique Latin Fusion Experience with Donovanh Ortiz Perez”

 

The New York Jewish Travel Guide (NYJTG) recently had the pleasure of speaking with Donovanh Ortiz Perez, the restaurant manager of Cinkō Asian Latino Grill, the only kosher restaurant at the prestigious Grand Hyatt Baha Mar in Nassau, Bahamas. In this exclusive interview, Donovan passionately discusses the unique and exceptional kosher culinary offerings at Cinkō Grill. The following interview has been edited for clarity. Here’s a closer look at our conversation in Part One.

NYJTG: Can you introduce yourself to our readers? How long have you been working with Cinkō, and what motivated you to join the team? Could you also share a bit about your background in the restaurant industry and your journey to becoming the manager here?

Donovanh Ortiz Perez: “My name is Donovan, originally from Peru. I’ve been with Cinkō for nearly two years now. Before joining the team here in the Bahamas, I had a long career—about 20 years—working in the hotel and restaurant industry in South America. When I learned about Cinkō, I was intrigued by the idea of managing a fully kosher restaurant, which was something completely new to me. I saw it as an exciting challenge and a chance to expand my experience.

Before stepping into this role, I took the initiative to study on my own. I used the internet extensively, researching what ‘kosher’ truly means—not just in terms of food preparation but also the deeper religious and cultural aspects. I wanted to understand not only the dietary laws but also the significance of Jewish holidays, festivals, and traditions. My goal was to be able to create a dining experience that respects and aligns with the expectations of our kosher clientele, going beyond just the food to truly honor their traditions.”

NYJTG: Can you share what makes Baha Mar and Cinkō such a special destination for guests, particularly those seeking kosher dining?

 Donovanh Ortiz Perez: “Baha Mar offers a wide range of amenities and attractions that cater to every guest’s needs. For many, Cinkō is the main reason they choose to visit Baha Mar. When guests know they can enjoy a secure, kosher meal without having to bring their own food or worry about preparation, it becomes an essential part of their vacation planning. The ability to have a kosher restaurant on-site gives them peace of mind, especially for families or those observing Shabbat.

The Bahamas itself is a luxurious destination unlike any other, with beautiful beaches, calm surroundings, and incredibly friendly people. It’s the perfect setting for a unique and exclusive experience. As the first kosher restaurant in the Caribbean, Cinkō has seen great success over the past two years. What I’m most proud of is that our guests not only return but also refer us to their friends and family. We’ve seen an 18% increase in guests over the years, and in January 2024, we had 50% more guests compared to 2023, which is a great indicator of how well the restaurant is resonating with visitors.

We also cater to families, with special services like ‘Kids Eat Free’ for children ages 1 to 5. Family Kaya, being a family-oriented hotel, provides a great environment for cultural families to enjoy their time together. We have set goals to ensure that not just adults, but families can have a fantastic dining experience while staying here at Baha Mar.”

NYJTG: “I understand that during the upcoming Yeshiva Week, you’ll be hosting kosher guests at the convention center. Will this include both Shabbat dinner and lunch, and is there also a space for prayer services?”

Donovanh Ortiz Perez: “Yes, that’s correct. Currently, we have about 500 regular reservations for Sunday through Thursday in mid-November. For Shabbat meals, we will be moving them to the convention center, as we expect around 800 guests this year—last year, we hosted 720. The convention center is the ideal space to accommodate that many people, and we’ll be utilizing one of our largest rooms, which can hold over 1,000 people.

To ensure everything runs smoothly, we’ll be using the surrounding areas for special activities, such as candle lighting. We’ve been doing this since Cinkō opened. Typically, we operate from Sunday to Thursday, from 6 PM to 10 PM, but this year, we’re extending our hours from 5:30 PM to 10:30 PM to accommodate more guests, especially with earlier sunsets.

For prayer services, we’ve already secured both the chapel and the gardens for services. Additionally, if needed, we have another room where guests can pray and perform candle lighting just outside the convention area. We’re looking forward to offering these beautiful settings for Yeshiva Week and ensuring a memorable experience for all our guests.”

NYJTG: Could you talk through the concept behind Cinkō’s unique Latin fusion menu? What has been the feedback so far from guests?

Donovanh Ortiz Perez: “In Peru, we have a rich blend of cultural influences in our cuisine. Our gastronomy is a fusion of flavors from Japan, China, Korea, and, of course, traditional Peruvian ingredients. This diversity is what makes our food so unique. When I came to the Bahamas, I realized that Latin American cuisine wasn’t as prominent here, so we wanted to bring that fusion to Cinkō.

At Cinkō, we combine the culinary traditions of five countries: Peru, Japan, China, Korea, and Argentina. Our grill, for example, features Argentine-style cooking, and we’re fortunate to have a team with diverse backgrounds—Our Executive Sous Chef and our Chef di Cuisine are both Peruvians. The goal was to create a menu that represents these cultural influences while giving our guests a memorable experience.

The name ‘Cinkō’ itself reflects this idea. ‘Cin’ comes from the Spanish word for ‘five,’ and we’ve replaced the ‘C’ with a ‘K’ to emphasize our commitment to kosher standards. It’s a perfect reflection of our multicultural approach to dining, and we’re proud to offer a unique fusion of flavors that’s also strictly kosher.”

NYJTG: How do you ensure Cinkō maintains the highest standards of Kosher certification while also providing a diverse, gourmet dining experience? 

Donovanh Ortiz Perez: “We began by working closely with Chabad, a well-known and respected organization here in the Bahamas, to ensure that everything we do aligns with the highest kosher standards. Additionally, we have a mashgiach, who oversees the food operations and ensures everything meets the kosher requirements—making sure nothing falls outside those boundaries.

From an operational perspective, my team and I start each day by going through a detailed checklist. We inspect the bars, check the fridges, and ensure that everything has been properly set up. One key policy we have is that nothing of our silverware, chinaware, or glassware leaves the restaurant. If any items do go out, they’re carefully marked, and we track them to ensure they don’t come back in without proper cleaning and checking.

Our team undergoes constant training—every two weeks—to ensure they are fully equipped to deliver the best possible experience for our guests. This training helps reinforce our standards and customer service expectations, and we’ve received positive feedback from guests, with around 90–95% of reviews being favorable. The small percentage of constructive feedback usually relates to the food during particularly busy times. For example, we might expect 300 guests but end up with 400 or more, which can lead to some challenges. Despite this, the overall feedback has been incredibly positive, and guests appreciate the food, the atmosphere, and the energy of the place. Our staff is trained to be friendly, polite, and attentive, ensuring every guest feels welcome and valued.”

Gourmet in the highest standards of kosher certification while offering a diverse and gourmet dining experience is at the core of what we do at CinKo. We work closely with our rabbinical supervision to ensure that all ingredients, preparation methods, and kitchen operations meet strict kosher guidelines. This includes sourcing only kosher-certified products and ensuring that the kitchen is fully compliant with all kosher laws, from ingredient handling to cooking and serving.

At the same time, we embrace the diversity of flavors and influences from the countries we draw inspiration from. We’ve carefully curated our menu to blend Peruvian, Japanese, Chinese, Korean, and Argentine flavors, but within the framework of kosher practices. For example, we ensure that all meats are prepared according to kosher guidelines.

Our chefs are highly skilled and knowledgeable in both kosher cooking and the unique techniques of the various cuisines we represent. This allows us to offer a high-end dining experience that honors the traditions of kosher while delivering the rich, diverse flavors our guests love. It’s all about balance—maintaining the integrity of kosher standards while still creating a truly unique and gourmet dining experience.”

NYJTG: Last night, I had the pleasure of trying your fantastic group family menu, which offers a wide variety of dishes and options. I really enjoyed the diverse selection of foods. Could you tell us more about this offer?

“The concept behind our large party menus is to serve dishes family-style, creating an atmosphere where guests can enjoy their food while having conversations, sharing experiences, and savoring a variety of flavors. The idea is for people to relax, sit back, and let the menu surprise them. We bring out different courses at various times, featuring dishes they might not have tried before, all while ensuring the team is there to explain each dish and its ingredients. This approach makes the operation smoother, and it provides a friendly, welcoming experience for everyone. As you experienced last night, we start with lighter dishes and gradually serve heavier ones. Our menu offers a mix of fish, meat, and fresh flavors, all designed to bring a diverse and enjoyable family-style dining experience.”

“I’m so glad you enjoyed the group family menu! Our goal with this offering is to create a shared dining experience that caters to the diverse tastes and preferences of families and groups. We want everyone to feel included and satisfied, so we provide a variety of options, from lighter dishes to more filling meals, ensuring there’s something for everyone.

We feature a wide array of flavors, reflecting the diverse culinary influences we have here at Cinkō , from Peruvian to Japanese, Korean, Chinese, and Argentine. The idea is to bring people together around the table with a menu that allows for sharing and sampling different dishes. It’s perfect for larger groups who want to explore new flavors and enjoy a communal dining experience. Guests can try everything from grilled meats, fresh ceviches, and hearty salads to our specialty fusion dishes that blend these different cultural influences in a way that’s exciting and delicious.

The beauty of our family-style menu is that it’s flexible. We can adjust it depending on dietary preferences or restrictions, ensuring that everyone, no matter their needs, can enjoy a meal together. We’ve had great feedback on this concept, as it encourages connection and conversation while enjoying a unique meal.”

NYJTG: How do you decide on incorporating dishes like the Argentinian Parrillada mixed grill and the Salmon Ceviche with a Latin twist? Are there any plans to introduce new seasonal dishes?

Donovanh Ortiz Perez: “Yes, the parrillada comes from Argentina, where grilling is an art form, and they’re known for being some of the best in South America. That influence made its way onto our menu. The ceviche, on the other hand, is a traditional Peruvian dish, and it’s actually our best seller in Peru—it’s so popular that 90% of people there eat it. What we’ve done is bring together these two iconic flavors—Argentina and Peru—into one family-style meal. The goal is for guests to experience both flavors and feel like they’re in those countries while enjoying a real, authentic atmosphere. We want to create a sense of connection, like dining at home with family, trying dishes from different parts of the world, but in the comfort of a shared, family-style setting.”

NYJTG: Is there any specific dish at Cinkō that has become a favorite among your guests?  Is the restaurant open for Passover, succoth or is it closed?

Donovanh Ortiz Perez: “We have a few standout dishes at Cinkō. The Lomo Saltado is the crowd favorite. It’s a grilled ribeye steak, pan-seared and served with a unique Peruvian sauce made with soy sauce, sesame, and other traditional ingredients. It’s paired with homemade potatoes, sautéed vegetables, and white rice, just like we serve it in Peru. It’s a classic that our guests love, and it’s one of our top-selling dishes.

Another favorite is the Guacamame, which you tried last night. It’s a guacamole-inspired dish, served with steamed vegetables, nachos, and crispy fried tortillas. It’s a perfect shareable starter that really brings people together.

Our sushi menu also gets a lot of praise. Many guests say it’s the best sushi they’ve had on the island. It’s a quick and satisfying option, especially for families who want something delicious and nutritious without waiting too long. It’s an easy recommendation when we’re busy.

As for new dishes, yes, we plan to refresh the menu in December. We change our menu twice a year to keep things exciting for our repeat guests, especially those who visit multiple times during their stay. For special occasions like Hanukkah and New Year’s, we’ll introduce seasonal menus with new dishes, so there’s always something fresh to look forward to.” .”   In reference to holidays, Passover was closed, but we launched a special program for Sukkot this year as a trial run. It was our first time doing so, and the feedback was very positive. Based on this experience and the feedback we’ve received; we’re planning to expand and improve the offerings for next year.

NYJTG: Thank you for your valuable time and for all the information you shared with us. I appreciated it, as will our readers.

To access the second part of our conversation, please click on the following link:

For more information:

Story by Meyer Harroch, New York Jewish Travel Guide and New York Jewish Guide

This press trip was generously sponsored by Grand Hyatt Baha Mar, with special thanks to Kia Guilford, Senior Marketing Communications Manager and Dwynette Sawyer, Marketing Communications Manager.

Hotel Information & Inquiries: bahamar.grand@hyatt.com | Tel: +1 844 709 3850

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