From Caracas to the Caribbean’s Culinary Elite
From cooking for his parents as a child to building one of the Dominican Republic’s most influential hospitality empires, entrepreneur Víctor Levy has transformed the country’s fine dining scene into a symbol of luxury, innovation, and cultural evolution.
Originally from Caracas, Venezuela, Levy arrived in the Dominican Republic more than 30 years ago as a retail entrepreneur. What began as a passion project in hospitality eventually evolved into a powerhouse that helped redefine luxury dining in the Caribbean.
Building a Hospitality Empire
As the visionary behind Grupo Cassina and SBG, Levy and his partners now operate 12 successful restaurants and bars, including renowned concepts such as La Cassina, Casa Luca, SBG, Shibuya, The Oak Room, and Atrium Café, serving more than 1.2 million guests annually.
This year, the group continues expanding with two new concepts in Santo Domingo: a premium steakhouse called Asador 21 and a modern Chinese dining experience — both designed to elevate the Dominican Republic’s growing reputation as one of the Caribbean’s leading gastronomic destinations.
Luxury Beyond the Menu
Levy believes restaurants should offer more than exceptional food. His concepts combine world-class culinary experiences, sophisticated interior design, premium service, and immersive atmospheres that attract business leaders, celebrities, and social elites.
From imported marble and curated artwork to internationally recognized interior designers, every detail reflects a commitment to excellence. Levy credits much of the warmth and elegance of the spaces to his wife, Tina Levy, who helps shape the ambiance of the venues.
The Power of Teamwork
Behind the success of the empire is a strong collaborative culture. Levy frequently highlights the importance of teamwork alongside his partners and more than 1,200 employees.
He believes their different backgrounds in finance, operations, culinary arts, and public relations have been essential to building a premium, scalable, and consistent hospitality brand.
The Future of Dominican Gastronomy
As tourism and international influences continue shaping Dominican gastronomy, Levy sees enormous opportunities ahead. He believes the future lies in elevating local flavors, investing in service excellence, and creating unforgettable experiences that position the Dominican Republic on the global culinary map.
For Levy, the Caribbean’s culinary revolution is only getting started.
By Latino System
