After chatting with Executive Chef Gilbert Fleming of Divi Aruba Phoenix, we left the conversation inspired and hungry for burgers, dill-crusted salmon, and some good wine. Fleming’s love for the culinary craft, his care for quality, and his excitement about sharing food-focused experiences with guests are unmistakable.
How long have you been Executive Chef at Divi Aruba Phoenix, and how has the food and beverage program evolved in that time?
I’ve been here for four years. We have definitely seen an increase in food quality, service, and guest satisfaction. A lot of that comes from training and consistency, and new products — we opened Wave Shack bar and grill recently. At Pureocean, we’ve seen a big change. We introduced a new menu that is more contemporary, with a new style of presentation. At first, it was difficult for some of our return guests who were used to the old offerings. But now we’re hearing more and more guests, including owners who stay here every year, say, “I didn’t use to dine here, now I have to come every night.” Every day I tell my team: we’re not here to meet expectations. We have to go beyond. We keep pushing to be better, always with passion and love.
You’re a born-and-raised Aruban. Can you share a bit about what first drew you to the culinary world, and how you found your way to this role?
I started when I was 14 years old in the kitchen. I graduated from both culinary schools here in Aruba, and then continued in Fort Lauderdale. Being from here plays a big part in how I approach food. In Aruba, tourism is our biggest industry. We need to understand who our guests are, where they come from, and what their tastes are. Then we take that information, do tastings, research, and create dishes with flavors they will love, and always add our own Aruban twist.
What makes cooking in Aruba unique?
The international culture here. We get to explore with so many ingredients — Dutch, Caribbean, American, Latin influences. But the most important thing is love and passion. You have to respect where the ingredients come from. The people who grew it, the people who brought it to your hands. That’s the key. And our guests, they’ve traveled far to be here — we want them to try something they want and that they haven’t experienced before.
What’s one local ingredient you especially love working with?
So much – even the greens like the arugula, romaine, and oak leaf. The way they grow here — sun, climate, soil— it gives them a different character. When you mix those with imported seeds and flavors, it creates something truly unique. I also love pica di papaya. It’s a local hot sauce made from papaya and it changes the whole plate. I always tell people to take a bottle with them when they leave at the airport. As a chef, you always have a bottle or two with you!
What’s one dish at Divi Aruba Phoenix you think every guest should try?
[Laughs] That’s a hard one! There are many. I don’t want to sound too simple, but I would say the dill-crusted salmon. It’s very balanced. You have the buttery, nice Atlantic salmon, dill-lime crust, miso reduction, asparagus. You get the Asian flavors and the amazing dill crust. That’s one of my go-tos. Another one is the rack of lamb. That’s also a favorite for guests and a great dish overall.
What’s something the kitchen has taught you that applies to life outside the kitchen?
You’re always learning. Every day. And, no matter how much you know, you can always always learn more from the people who know less than you. They want to share what they’ve learned. It could be a family recipe, a storage trick, a way to manage long hours. If you’re a good teacher, you listen to everybody — not just the ones with the most experience.
What’s your personal go-to comfort meal?
I’m a simple guy. I love a cheeseburger! [Laughs]
What’s your burger order?
So simple. Medium beef patty, American cheese, caramelized onions, and a lot, lot, lot of pickles. I could eat that every day.