Moises and his family arrived in Aruba when he was just 6 years old. A new world, promising a better future than they knew in their home country, Dominican Republic. "It was me, my sister, my mother, and my father. My parents always dreamt of us having a better future, attending better schools and learning more languages. It wasn’t just adapting to a new culture and language, but also a lifestyle different from where he came from. Growing up in Aruba, Moises developed a passion for the culinary world.
"Since I was young, we were used to being in the kitchen and helping our parents. My own mother was a banquet chef, so you could say it's a culture in our home. I always loved being in the kitchen, helping my mother cut vegetables and gradually cooking too. That’s how my interest grew more and more. There was a time in my childhood when my parents separated and I had to become more independent and start cooking for myself. I realized I really loved being in the kitchen." Thus, a dream was born: the desire to become a renowned chef.
It was a slightly longer and tougher journey compared to many of his friends whom he saw boarding planes to continue their studies. Although it wasn't a good feeling seeing friends and colleagues going abroad and pursuing their studies, it didn't stop me from working hard and progressing. "At that time, I didn't have a Dutch passport to study abroad, but I still managed to finish school in Aruba, including EPI." Without the opportunity to study culinary arts abroad, Moises focused on what he had at hand: work experience.
At 16, Moises started working in an Italian kitchen at Solemare, learning from an authentic Italian chef. He worked at several restaurants like Gianni’s and Daniel’s Steak House before seeking more experience with other professional chefs in Aruba, including at the Hyatt, Riu, and Renaissance. Each chef provided him with more knowledge and skills. Chef Gerald, a French expert, taught Moises not only about cooking but also how to treat customers and meet their expectations. Thanks to Gerald, Moises gained experience in French Cuisine. Today, he has experience in various styles of cooking, including Italian, French, Japanese, and American, and he enjoys the fusion he has created. "I genuinely enjoyed every moment of my journey, which helped shape the type of fusion cuisine I have created."
"The country of Aruba has helped me a lot to become the chef and co-owner I am today. Here, I grew up, studied, learned, and developed everything I know. I'm very happy to have grown up here. Thank God, our island is multicultural, and our people always welcome everyone who wants to move forward and learn with open arms. Since the day I arrived in Aruba, I never felt discriminated against in any sense.
What does the word 'foreigner' mean to you?
"For me, the word foreigner means nothing because everyone is equal. We all have the right to seek a better future for ourselves and our families, whether in their home country or abroad. You cannot judge a person based on their nationality. You don't know in what situation a person might be, having decided to leave their country, leaving behind their family and friends to go to an unknown country to try and create a better life.”
THE CREATION OF
CATCH ARUBA
"Catch Aruba began as a project between me and my two partners, Hakeem and Jeff. Jeff and I have been business partners and friends for many years. With the onset of Covid, I started my private chef services 'Chef Life Aruba', while Jeff was working with water sports and recommended guests and vice versa. Among the clients he referred to me, I met Hakeem. He is an American gentleman for whom I cooked, with a 'high-end taste in cuisine'. He loved my food so much that every time he was in Aruba, I cooked for him. We forged a friendship, and in one of our chats, we discussed future projects. It turned out that he, Jeff, and I shared the same ideas, leading us to form a partnership. After a year of effort and dedication, Catch became a reality."
"I thank God, firstly, because without Him leading the way, this dream would not have become a reality. I can say that every sacrifice, every moment was worth it. Today, I am who I am, thanks to learning from all the lessons of the past."
"You might feel tired and think you won't see the light at the end of the tunnel, but believe me, you'll make it. Every day is an achievement with each step, no matter how small or large. Every successful person has faced difficulties. Take every loss as a lesson. Everything you go through is a lesson for a better version of yourself."
"I hope my story and the success of Catch can inspire our upcoming business people and chefs not to be afraid of the challenges ahead. Keep pushing for your dreams, and your business depends not on the location but on the service you offer to your customers. Always work with love and passion for your business. There will be good and bad days, but those bad days aren’t forever."
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