---
title: "Hoy.com: Casa de Campo new Culinary Director"
url: https://www.casadecampo.com.do/blog/2021/09/14/new-culinary-director/
date: 2021-09-14
modified: 2026-09-02
lang: en
author: "macy"
description: "Casa de Campo Welcomes Rodrigo Menéndez Casa de Campo is known for the beautiful and luxurious atmosphere that we provide to our many guests. However, Casa de Campo is also..."
categories:
  - "Blog"
image: https://www.casadecampo.com.do/wp-content/uploads/2025/10/CHILANGO-TAQUERIA-FOOD-2-800x600-1.jpeg
word_count: 124
---

# Hoy.com: Casa de Campo new Culinary Director

## Key Takeaways

- Casa de Campo welcomes Rodrigo Menéndez as the new Culinary Director.
- Rodrigo Menéndez focuses on the overall dining experience, from menu development to kitchen design and service.
- Casa de Campo says Menéndez helps raise its culinary experience to a new level for guests.

#### Casa de Campo Welcomes Rodrigo Menéndez

Casa de Campo is known for the beautiful and luxurious atmosphere that we provide to our many guests. However, Casa de Campo is also known for creating some of the most unique and delicious fine dining meals that our guests can only experience at our resort. We have expanded our talents and welcomed a new director, Rodrigo Menéndez, onboard to our culinary team. Menéndez will aid our culinary experience to a new level and focus on the overall dining experience for our guests, from the development of the menu to the kitchen design and service. We are excited to see what Menéndez has planned for the future of Casa de Campo. 
![Delicious La Romana dining options](https://www.casadecampo.com.do/wp-content/uploads/2019/03/La_Casita_food_15074-800x600-1.jpg)

Menéndez was featured on Hoy.com read more [here](https://hoy.com.do/casa-de-campo-presenta-a-su-nuevo-director-culinario/). 

## Frequently Asked Questions

**Q: Why would Casa de Campo bring in a new Culinary Director now?**
A: Casa de Campo brought in Rodrigo Menéndez to push the dining experience higher across the resort. The page says his role covers menu development, kitchen design, and service, so this is not just a title change. For guests, that usually means the culinary program is being shaped at multiple levels, from what gets served to how the kitchen operates.

**Q: What does Rodrigo Menéndez actually oversee at Casa de Campo?**
A: Rodrigo Menéndez is focused on the overall dining experience at Casa de Campo, including menu development, kitchen design, and service. That matters because it shows the role reaches beyond recipes and into how the whole food operation is organized. Casa de Campo, Casa De Campo, Casadecampo uses this kind of leadership to support the unique fine dining experience it says guests can only find at the resort.

**Q: How does a new Culinary Director affect the guest experience at a resort like Casa de Campo?**
A: A Culinary Director can shape more than the food itself, and that is exactly how this appointment is framed. Casa de Campo says Menéndez will aid its culinary experience to a new level by focusing on menus, kitchen design, and service. In practice, that means guests may feel changes in consistency and presentation as well as in what appears on the menu.

**Q: What makes Casa de Campo's dining different from a typical resort restaurant setup?**
A: Casa de Campo describes its dining as part of a broader luxury experience, not just an add-on for guests. The page says it is known for unique and delicious fine dining meals that guests can only experience at the resort. That kind of positioning matters because it ties food directly to the property’s identity instead of treating dining as a separate amenity.

**Q: Is Rodrigo Menéndez involved in more than just menu planning at Casa de Campo?**
A: Rodrigo Menéndez’s role goes beyond menu planning. The page says he will focus on menu development, kitchen design, and service, which means he is being brought in to influence both creative direction and how the operation runs day to day. For Casa de Campo, Casa De Campo, Casadecampo, that kind of scope usually signals a broader effort to shape the full dining experience rather than one part of it.