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Paulette Tejada, a native of the Dominican Republic, has established herself as a formidable presence in the culinary world. Her journey began with a solid foundation in hospitality and tourism, which she pursued at the prestigious Pontificia Universidad Católica Madre y Maestra. While studying, she managed a small catering business and honed her skills in some of the finest restaurants in the Dominican Republic.
© Pablo Blazquez DominguezPaulette's passion for culinary arts led her to the United States, where she earned an associate degree from the renowned Le Cordon Bleu. This opportunity marked the beginning of her ascent in the international culinary scene. Her talent and dedication were soon recognized when she represented Le Cordon Bleu and the United States at the Cinco Jotas International Tapas Award competition in Madrid 2014. Competing against culinary powerhouses like Spain, the United Kingdom, France, Russia, and China, Paulette's creation won first place, earning the title of "the best tapa in the world." Esteemed chefs, including Pedro Subijana, Paco Torreblanca, Da Dong, and Anatoly Komm, lauded her work.
After her triumph in Madrid, Paulette moved to New York City, where she interned at the Michelin-starred restaurant PUBLIC. This experience further refined her skills and exposed her to the high standards of Michelin-starred kitchens. She then traveled to San Sebastian, Spain, to intern at Akelarre. In this three-Michelin-star restaurant, she worked under the tutelage of Chef Pedro Subijana, one of the judges who had previously recognized her talent.
© IG: Chef Paulette TejadaArmed with invaluable international experience, Paulette returned to the Dominican Republic with a mission to elevate Dominican gastronomy. She became the Executive Chef and part of the opening team of Buche' Perico Restaurant in the colonial zone, where she crafted a menu and concept centered on contemporary Dominican cuisine. Her innovative approach and dedication to her roots garnered widespread acclaim.
Paulette's culinary journey continued as she took on the role of Executive Chef at the Bona Group, one of the most significant gastronomic companies in the country. She oversaw four restaurants, each offering diverse types of cuisine, with 24 branches. Her leadership and culinary vision were instrumental in the group's success.
© IG: Chef Paulette TejadaToday, Paulette Tejada works independently as a private chef, gastronomic advisor, food stylist, and host of cooking shows and themed dinners. She collaborates with top restaurants and significant brands in the Dominican Republic. Additionally, she is part of GastroDR, a movement with other prominent Dominican chefs dedicated to promoting gastronomy and improving nutrition in the country.
Paulette's journey is far from over. She is set to open BOKAGUÁ in Riverdale, New York, an affluent enclave in the city. This new venture promises to bring her unique blend of Dominican flavors and international culinary techniques to a broader audience.
