Meet the Team Behind the Table

His cooking begins with Roatán—its seafood, produce, herbs, and traditions—and is shaped through refined culinary technique that elevates without overpowering.

Rather than imposing a signature style, Chef Ojeda works as an interpreter of the island, allowing ingredients to guide each dish. The result is cuisine that feels grounded, expressive, and quietly confident—designed for sharing and deeply connected to place.

Beyond the plate, Chef Guido is deeply committed to developing talent within the kitchen. He views mentorship as an essential part of the craft, encouraging curiosity, discipline, and respect for ingredients while fostering an environment where young chefs can grow with confidence and purpose.

At Alera, the kitchen is not only a place of execution, but also one of learning—where technique is shared, responsibility is earned, and each team member is encouraged to develop their own voice through the lens of the restaurant’s philosophy.

His approach favors balance, versatility, and harmony at the table—selecting wines that complement Caribbean flavors rather than compete with them.

Working closely with the culinary team, Andrea curates a concise yet expressive wine list alongside local craft beers and thoughtfully composed cocktails made with fresh juices and island-inspired ingredients. The result is a beverage program designed to enhance the dining experience with clarity and restraint, allowing food, drink, and place to move together.