DAO is a new gourmet contemporary Chinese cuisine concept that is the centerpiece of Mousai, located between the two towers. This elevated restaurant and lounge offers gorgeous views of the surrounding tropical rainforest with Mondrian-style glass walls. Its double-height interior adds a depth of dimension to the remarkable space. It features contemporary Chinese design with curved and continuous lines and a striking red, black, and white décor accentuating a blend of fanciful marble, tapestry, ceramics, and redwoods. DAO creates a unique experience for diners in an exceptional setting.
Each dish reflects the culinary excitement of discovery, blending traditional components with modern twists. Chinese elements are brilliantly encapsulated into extraordinary dishes creating high-end cuisine that will take its rightful place in the foodie landscape.
Exquisite ingredients with fresh and fragrant spicy aromas and elegant presentation capture the essence of DAO, which promises to keep your taste buds tingling.
EXECUTIVE CHEF
Chef Kam Kwa Chee
Chef Kam Kwa Chee grow up in Hong Kong, his main inspiration to enter the culinary art was his father who was a professional chef in the United States an expert in Shanghainese cuisine.
His professional career in the culinary arts began at Maxi’s Restaurant in Hong Kong, where he worked as a Dim Sum Chef at age 15. Chef Kam after 5 years as Chef Dim Sum moves to Dubai to the Metropolitan Hotel as Sous Chef and embarks on a long career where he managed to stay for 25 years and achieve great growth focused on new trends while maintaining a traditional Chinese cuisine. On journey around the world he travels to the Bahamas, where he works at the Atlantis Hotel as Chef de Cuisine and undertakes a great challenge traveling to the United States, Las Vegas to the famous Cesar Palace Hotel, finally in 2019 he returns to China to create his own restaurant. Now he joins Tafer Resorts as Chef Patron Manager of Dao Contemporary Chinese Cuisine.
LOCAL CHEF
Chef Esteban Garcia Chavez
Chef Esteban Garcia Chavez was born in Acapulco Guerrero, his main inspiration to enter the culinary arts was his grandmother who instructed him in basic regional food techniques.
His professional career in the culinary arts began in Atlanta Georgia where he began a culinary career in a bistro environment for 3 years. Chef Esteban then returned to Acapulco to work at the Banyan Tree Cabo Marques Hotel in the Saffron Thai Contemporary restaurant and began his interest in Thai and Asian cuisine.
His biggest challenge was to open an Asian restaurant Misumi at the Hotel Mundo Imperial in Acapulco as Chef de Partie without having an Executive Chef, training the staff for three months.
His greatest achievement has been to reach the position of Chef Patron of Dao Contemporary Chinese Cuisine restaurant. His goal is to forge careers and change lives by guiding new generations to transmit that passion and love for cooking. His motto is “If you change the way you look at things, things change”.
GUEST CHEF
Chef Francesco Cavicchi
El Chef Francesco Cavicchi nació en Ferrara, Italia: reconocida por sus tradicionales tortellini, salami y platos con trufa blanca.
A los 19 años, Francesco Cavicchi se trasladó a Canadá como becario en el National Bank. Durante un periodo de ocho meses sirvió platos a personas importantes del sector financiero. Era tal su gusto por la cocina que decidió formar parte del mundo culinario y comenzar una carrera en el sector.
Tras la experiencia, volvió a su ciudad natal, donde pasó seis meses trabajando y buscando escuelas. A continuación, se fue a Alemania, donde realizó una carrera de tipo «Ausbildung» en las profesiones de Chef Koch y realizó prácticas en un restaurante italiano llamado «L’accento», de renombre en la ciudad de Colonia. Aquí tuvo la oportunidad de aprender del jefe de cocina italiano y del sous chef alemán, ya que combinaban la cocina italiana con la profesionalidad y las técnicas logísticas alemanas. Así comenzó su carrera, ya que pasó a formar parte del 15% de extranjeros admitidos en el programa.
Tras finalizar sus estudios, entró en el restaurante Matrie, galardonado con tres estrellas Michelin y dirigido por uno de los mejores 40 chefs de Alemania. También realizó un viaje cultural gastronómico por Europa. Su vida continuó en Vancouver, Canadá, en el restaurante Villa del Lupo, y luego en México, donde prestó sus servicios en importantes hoteles como el Mayan de Acapulco. Decidió ir a la Ciudad de México, donde trabajó con la junta directiva de las oficinas de Nestlé en Polanco. Ha abierto su propio restaurante en un hotel y en las salas VIP de Air France y Alitalia en el Aeropuerto Internacional de la Ciudad de México. Su especialidad es la cocina mediterránea del norte de Italia y Emilia-Romaña. Fue Chef Ejecutivo del restaurante Lucca en Grand Velas Riviera Maya. Actualmente es el Chef Patrón del restaurante “Noi”.
