Kermary Acosta Sanchez , Cala Bella Chef
Born and raised in the vibrant city of Maracay, Venezuela, Chef Kermary’s culinary journey began at a young age. She spent her childhood immersed in the kitchen, helping out and learning the basics of cooking. By age 12, she was already taking classes at a vocational school, and by 15, she was attending a professional culinary academy that also served as her high school. During this time, Chef Kermary completed an internship at a Spanish restaurant, gaining valuable hands-on experience. Her dedication didn’t stop there; she went on to earn a diploma in culinary arts and a degree in public accounting.
Chef Kermary moved to the United States in 2016 and began her career as a line cook in a Mexican restaurant, where her skills quickly earned her a promotion to manager. Her career path led her to Rosen Hotels & Resorts in 2019, where she started as a pastry cook and steadily advanced to become the chef of Cala Bella, Rosen Shingle Creek’s Tuscan inspired restaurant.
For Chef Kermary, the best part of her job is getting to be creative with new menu ideas and helping her team grow. She loves making sure every guest has an amazing dining experience and leaves happy and eager to come back. Chef Kermary aims to continuously evolve Cala Bella’s menu with seasonal greens from Emma’s Creekside Farm, a lush 9,500 square-foot garden growing on the property of the Rosen Shingle Creek resort.
When she’s not in the kitchen, Chef Kermary enjoys spending quality time with her family and dogs, watching movies, playing video games, baking, and exploring new hobbies.
