Led by Executive Chef Joel Vallar and inspired by his native Southeast Asia, Stelle presents a new perspective on Caribbean cuisine, effortlessly blending the best of the region with a worldly sensibility. Elegantly modern design meets resort-style luxury with seating overlooking the signature infinity edge pool and a stylish indoor bar and lounge. A 2017 Recipient of the Wine Spectator Award for Excellence, Stelle offers wine selections perfect to pair with anything from hand-rolled sushi or a myriad of seasonally influenced Asian cuisine.




Breakfast: Daily 7:00am – 10:30am
Dinner: 6:00pm – 10:00pm
Stelle Bar: 6:00pm – 11:00pm


Sunday-Thursday: 7:00am – 11:00pm
Friday-Saturday: 7:00am – 12:00am


Kaiyō Menu

Every Thursday, enjoy all the sea has to offer from Maki Rolls and Sashimi to Ceviche and Poke Bowls.


Chef Joel Vallar

Joel Villar joined the Wymara Turks + Caicos team as Executive Chef in August  2015, bringing a fresh new approach to the menus at Stelle and Zest restaurants. Vallar’s sophisticated cuisine fuses his passion for Asian flavors and Caribbean classics  (think: tuna tartare with yuzu, salmon roe, avocado pudding, togarashi, and micro cilantro; grilled lamb rack with gingerbread crumbs, sweet potato and pomegranate reduction). His use of international flavors is a reflection of both his training and his travels. Originally from the Philippines, Vallar spent his early years as a chef working in big city restaurant kitchens before making a name for himself as Sous Chef and Executive Sous Chef at the exclusive Aman resorts in the Caribbean and the Philippines. At Wymara Turks + Caicos, Vallar’s menus feature a selection of classic favourites—a highlight being the daily fresh homemade pasta—as well as regionally-inspired dishes. His cuisine has fast become a favorite among guests and locals alike, and his culinary direction has elevated the overall experience at our resort.