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.



Chef Joel Vallar

Joel Vallar 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.