Inspired by friendship, flavors and street vibes
Founded in 2022, CAYA is built upon the foundation of a beautifully restored Aruban Cunucu House. Our goal was to preserve the essence of traditional architecture while creating a space where the rich flavors of Latin America and the Caribbean could be celebrated.
The name CAYA comes from the Papiamento word for “street”, symbolizing the journey through the culinary heritage of the islands.
Today, CAYA stands as a vibrant culinary destination, inviting guests to experience the warmth, color, and passion of Latin-Caribbean cuisine in the heart of Aruba.
The name came naturally to them —CAYA, Papiamento for ‘street’. A nod to the side street that, to this day, remains their playground, and a promise to deliver elevated food in a tropical setting, reminiscent of their unforgettable summers abroad.
The CAYA Experience
Pastry chef
WILLIAM HERRERA,
At the age of 14, Chef Herrera took on an afterschool job at the neighborhood bakery in his hometown Bogotà to help his family make ends meet. He didn’t expect to fall in love with the art of baking, let alone become a pastry chef. After earning his Culinary Arts Degree with a specialization in pastry and baking, Chef Herrera embraced the opportunity to learn from renowned Pastry Chef Mark Rausch, of the famous Rausch brothers, while working at their factory as well as their restaurants Bistronomi and Criteriòn.
He also delved into artisanal French pastry making at Maison Kayser, where he handcrafted innovative desserts under the guidance of Chef Koldo Miranda at Cuarto Frìo Gastrobar. His refined palate opened doors in Panama, where he curated the pastry menu for Zanta Graziaz.
Now, at CAYA, Chef William leads his team by prioritizing the use of homemade bases and mixes to create desserts that invite you to indulge in guilt-free pleasure while discovering the vibrant harmony of subtle flavors.
Chef de cuisine
DAVID LIZANO SARMIENTO
For David, cooking isn’t just a career; it’s a passion rooted in family and tradition. Growing up in Peru, he began cooking to help his parents, but it was his mother who recognized his innate talent for creating delicious food. She encouraged him to pursue his culinary dreams, and he hasn’t looked back.
David’s culinary journey took him to Nova Escuela and Cenfotur in Lima, where he refined his skills and deepened his understanding of Peruvian cuisine. He had the privilege of working at Madam Tusan, a restaurant by the internationally acclaimed Chef Gaston Acurio, a true inspiration in the culinary world. This experience instilled in him a commitment to quality and innovation.
Prior to joining the Caya team, David led the kitchens of two popular local restaurants as Executive Chef. Now, he’s excited to bring his expertise and passion to Caya.
Restaurant manager
GLEYSH CROES
Gleysh Croes’s 17-year journey in hospitality, from busser at Farro Blanco to manager at Caya, is a testament to her unwavering dedication to exceptional service. At Poke Ono, she honed her leadership and guest relations skills, rising to a respected supervisory role. Now, as manager at Caya, she brings a refined approach to creating memorable experiences.
Gleysh’s expertise lies in her ability to cultivate a personalized service culture. She understands that true hospitality is about anticipating and exceeding guest expectations.
She trains her team to be attentive, proactive, and knowledgeable, ensuring every interaction is seamless and impactful.
She excels at creating a warm and welcoming atmosphere, where guests feel genuinely valued. Gleysh’s focus extends beyond basic service; she emphasizes creating emotional connections, ensuring guests leave with lasting positive impressions. Her meticulous attention to detail, from table settings to guest flow, ensures a smooth and enjoyable experience for everyone.
Gleysh Croes is the architect of personalized service at Caya House, transforming every visit into a unique and memorable occasion.
Gleysh Croes is the architect of exceptional service at Caya House. She crafts a vibrant and welcoming atmosphere where every guest feels valued and leaves with a lasting impression.
Corporate chef and beverage director
URVIN CROES
Chef Urvin Croes stands as a pillar of Aruba’s culinary evolution. His journey, marked by rigorous training at institutions like the Michelin-starred Grand Hotel Karel V in the Netherlands, and honed in renowned Aruban kitchens, has led him to become the island’s first Iron Chef.
Croes’s innovative spirit is evident in White Modern Cuisine, the culinary destination he established in 2012. Here, he masterfully fuses Aruban heritage with modern techniques, showcasing the island’s bounty through a commitment to fresh, local ingredients.
Beyond his own culinary achievements, Urvin champions the next generation of Aruban chefs, fostering their talent through mentorship and guidance.Currently, as Corporate Chef & Beverage Director of Dejavu Gourmet and Entertainment, his influence extends across Po-Ke Ono, Infini by Urvin Croes, and now at Caya.
With unwavering dedication, Urvin continues to redefine Aruba’s gastronomic landscape, solidifying his legacy as a culinary force.
Our People
Mi gente…
Meet the CAYA family: from mom and dad, to the cousin, the grandpa, and yes, even the dog (Pachita and Lucca).
In the kitchen, where the magic happens, we have, Urvin Croes our Corporate Chef and Beverage director, leading the way with David, our Chef de Cuisine, where flavors come to life.
William, our Pastry Chef, ensures harmony in each dish, while Mey, Xiomi and Naila work their magic in the cold station.
Jonathan and Michel are the master of sauces, they add depth to each flavor, and create dishes that delight the senses.
Francisco is our pastry wizard, creating sweet delights that capture the imagination.
Gleysh, our warm and welcoming manager, greets you with a smile as you enter our home. The team of storytellers organize a perfect dining experience at table service: Arleigh, Cesarina, Jean-Carlo, Johanna ,Catherine and Andrea.
For your cocktails, David and Edgar, our expert mixologists, create drinks that elevate every moment.
And let’s not forget Argentina, Ana and Miguel, who keep our kitchen and restaurant impeccable and full of life.
Oh, and we also have a nest of birds that live happily in the pretty trees in our garden.
Kind regards,
The Yagua Family