Gastronomy initiatives promote local identity in Dominican Republic and Ecuador

In the Dominican Republic, the Dominican Association of Restaurants (Aderes) is launching initiatives to strengthen national culinary identity. Vice President Lissette Olivares emphasized the importance of moving away from the idea that gastronomic success is tied solely to internationalization. Instead, the association aims to help visitors recognize the country through its local cuisine.

Key projects include training programs for new generations of chefs, regional development in areas such as Jarabacoa, Puerto Plata, and Santiago, and the establishment of a gastronomic laboratory in Salcedo to focus on product origins. Aderes is also collaborating with Infotep and international partners to enhance the culinary value chain.

In Ecuador, Diners Club has introduced ‘Lo Nuestro Inspira’, a platform designed to link gastronomy, culture, and education. A central component is the ‘Orígenes’ program, which has operated since 2013 to promote Ecuadorian ingredients and traditions. The initiative connects local producers and communities with chefs and restaurants to create economic opportunities. The program has reached 108 localities and trained over 11,000 people, integrating dozens of emblematic ingredients, producers, and culinary professionals.