About

Que vamos a cenar?

When visiting her family in the Dominican Replubic during summer breaks, the question “Que vamos a cenar?” made Jael beam with excitement at the possible options for supper.

To cenar was to sit under curtains of mango leaves with her sister and cousins at dusk, with a bowl of soft mangu and spicy mondongo.

Flavors of Home and Heart

Cenar is a project showcasing dishes evocative of a place and time full of warmth, playfulness, comfort, and love.

It is a merging of flavors familiar to Jael’s heart, and techniques obtained through her contributions to kitchens in New York City.

From NYC Kitchens with Love

Jael worked her way up to sous chef in New York city’s most esteemed Cosme, honing her skills as she glided through world class kitchens such as Eleven Madison Park and Atomix.

Roots Elevated

Her philosophy is to always move with purpose and integrity. She marries bold flavors with delicate plating, while using local ingredients to highlight various cultures—including those of her own Carribean heritage.

Cenar’s service is evocative of a tradition of warm hospitality and conviviality, treating guests not as strangers, but as people we’ve yet to have fully met.

“What truly distinguishes Jael is her unparalleled creativity. Her culinary vision is a tapestry woven from diverse influences, resulting in a unique and sophisticated palate.

Jael possesses a culinary voice that is not only distinct but also remarkably powerful. Her dishes speak volumes, telling stories of tradition and innovation, passion and precision. Her approach is a harmonious fusion of elegance and strength.”