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 detailed summary of part two of our discussion:
NYJTG: Can you tell us more about the kosher room service and poolside dining options available for guests? Additionally, you offer prepaid Shabbat meals for Friday night and Shabbat lunch. Can guests reach out to Cinkō directly for these services?
Donovanh Ortiz Perez: Yes, absolutely. We provide kosher in-room dining (IRD) as well as options through Café Madeleine. Cinkō is responsible for preparing the kosher sandwiches, sushi, desserts, and fruit platters that are served at both venues. After preparation, everything is packed under supervision, and we ensure these kosher items are available in designated areas at Café Madeleine and through IRD. Guests can simply call IRD to check what kosher items are freshly prepared for the day or visit Café Madeleine, where we now have a dedicated kosher fridge stocked with grab-and-go sandwiches.
Regarding the Shabbat meals, we’ve streamlined the process through a special online link where guests can pre-book their meals. These reservations are pre-paid, and our team focuses exclusively on Shabbat service on Fridays. We don’t operate a regular service during that time; instead, we prepare according to the confirmed reservations. We typically prepare an additional 10-15 extra meals to accommodate last-minute requests, as we often have guests who may have missed the booking link but still wish to participate.
NYJTG: Are there any plans to expand Cinkō’s offerings to include events like weddings, bar mitzvahs, and bat mitzvahs?
Donovanh Ortiz Perez: Yes, we are proud and honored to have hosted several wonderful Kosher celebrations, including Weddings, Bar and Bat Mitzvahs as well as Kosher meetings and corporate events. Jennifer Goodman, our Kosher Events Manager, is actively working with these programs to customize each occasion for our Kosher clients and guests. Most of these events are managed by our banquet team, as they have the expertise and resources required to handle all the associated logistics. Additionally, we’re looking to expand into special dining experiences, such as romantic dinners and private dining sessions. Currently, we have a semi-private room on the patio, and by next year, we plan to have a dedicated fully private dining room (PDR) for Cinkō.
NYJTG: What are some other dining experiences at the resort that guests should not miss? Are there any signature dishes exclusive to the Grand Hyatt Baha Mar that attract food enthusiasts? And how many mashgiachs do you have on-site?
Donovanh Ortiz Perez: Cinkō is currently our only kosher meat restaurant, offering a unique dining experience. For dairy options, we have Knosh, a food truck located near the pools and beach, that serves breakfast and lunches. Also, Café Madeleine, which features additional freshly made grab and go kosher selections. For in-room dining, we also offer kosher options. During Yeshiva Week, we’re excited to open a second kosher restaurant, Palms Café, which will be exclusively kosher for those two weeks. As for supervision, under the strict supervision of Rabbi Bluming at Chabad of the Bahamas, we have one mashgiach at Cinkō and another at Knosh to ensure all kosher standards are met.
NYJTG: Can you share details about your beverage program? Specifically, what kosher wines, cocktails, and other drinks do you offer? Are there any standout or signature drinks that pair particularly well with your dishes?
Donovanh Ortiz Perez: Our beverage program features a diverse selection of kosher wines, including options from Israel, France, and Italy. We focus on creating a well-rounded wine list that pairs beautifully with our menu. For instance, we offer white wines that complement our ceviche and sushi, as well as sparkling wines for lighter pairings. For heavier dishes, we have a range of robust, full-bodied red wines that enhance the flavors. Our team is trained extensively to recommend the best pairings for each dish, ensuring a memorable dining experience.
On the cocktail side, we have crafted a unique menu using only ingredients approved by Chabad of the Bahamas. This includes a variety of liquors, such as chocolate rums, vodkas, and gins. One of our standout cocktails is inspired by Japanese flavors, featuring a martini or margarita-style tequila drink infused with nori syrup, which pairs beautifully with our sushi. We also offer a twist on Peru’s iconic Pisco Sour, called the Samba Sour, made with sugarcane-based cachaça to capture the essence of the original drink. Our goal is to create signature cocktails that are as unique as our menu, blending global flavors—from Peru to Japan—while staying true to our kosher standards and the restaurant’s concept.
NYJTG: As a manager, what is your leadership philosophy, and how do you inspire your team to uphold the Cinkō standard and vision?
Donovanh Ortiz Perez: My leadership philosophy at Cinkō is rooted in three key pillars: understanding, respect, and empathy. First, it’s essential for the team to truly understand what it means to be kosher—not just as a set of dietary rules but as an integral part of Jewish culture and religion. This understanding fosters respect for the traditions and values of our guests.
Empathy is equally vital. Many of our guests travel from around the world, often choosing us as part of their cherished vacation plans. Knowing this, we focus on being accommodating, friendly, and kind, ensuring that every guest feels valued and cared for.
Beyond these principles, we emphasize service excellence. This starts with politeness and professionalism at the table and extends to creating an experience that matches the high standards of our cuisine. I always tell my team that passion is the heart of our work—it’s what drives us through even the busiest days, serving hundreds of guests with genuine warmth and a smile.
I train my team not just in menu knowledge but in cultivating the right mindset. We strive for a 360-degree vision of the restaurant: looking up to check lights, down to notice fallen napkins, and around to ensure every detail is perfect. This attention to detail, coupled with a unified approach, creates an operation that feels seamless and exceptional to our guests.
Ultimately, my goal is to inspire my team to go beyond simply delivering service—to truly care for each guest and to work together as a cohesive, passionate team that brings the Cinkō vision to life.
NYJTG: Does Cinkō engage with the local Bahamian community for non-kosher guests? Can you elaborate on this?
Donovanh Ortiz Perez: One of the unique aspects of Cinkō is its diverse menu, which blends Korean, Japanese, and Chinese influences. While we operate as a kosher restaurant, we don’t focus our advertising solely on this fact, which allows us to attract a broader audience. This approach has helped us build strong connections with the local Bahamian community. In fact, over the past year, we’ve seen a 25% increase in local guests coming to try our food.
Many guests, whether local or international, may not realize the restaurant is kosher when they visit. For example, someone might request a cheeseburger, but once they discover the kosher nature of our dishes and experience the exceptional quality, they’re pleasantly surprised. This positive experience often leads to enthusiastic recommendations, helping us grow a loyal following among locals and non-kosher visitors alike.
NYJTG: How do you accommodate guests with specific dietary restrictions, such as gluten-free, vegan, or allergies?
Donovanh Ortiz Perez: Guest satisfaction is a top priority, and we’ve designed our menu to accommodate a variety of dietary preferences and restrictions. We offer vegan, vegetarian, and gluten-free options, and every dish that can be adapted is clearly marked on the menu.
Our process begins even before guests arrive. When they make a reservation, they can indicate any dietary restrictions or allergies. Once they’re at the restaurant, we follow up to ensure their needs are addressed. For example, our most popular dish, Lomo Saltado, typically contains soy sauce with gluten. However, we can substitute a gluten-free soy sauce to make it accessible. Similarly, we offer customizable vegan options, like salads or tofu-based dishes, to suit a range of preferences.
This flexibility ensures that everyone can enjoy a delicious, worry-free dining experience tailored to their needs.
NYJTG: On a personal note, what are your favorite dishes on the menu, and is there a story behind any of them?
Donovanh Ortiz Perez: My personal favorite is ceviche. In Peru, it’s a national treasure, and for me, it’s much more than a dish—it’s a deeply emotional connection to my roots. While most Peruvians enjoy ceviche for lunch, my family had a unique tradition of eating it together at night. Those evenings were filled with laughter and togetherness, and ceviche became a symbol of those cherished moments.
Now, living here in the Bahamas away from my family, ceviche serves as a comforting reminder of home. Every bite brings back memories of my loved ones and reminds me of why I’m here—the goals I’m striving toward and the passion I bring to my work. It’s not just a dish; it’s a bridge to my past and a motivation for my future.
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 first part of our conversation, kindly 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
Cinkō Asian Latino Grill: Cinkō Menu
To reserve a table: Book a Table
Contact Cinkō: Contact Us
