St Regis Cap Cana

Nina is the resort’s signature dining concept, led by acclaimed Peruvian chef Diego Muñoz. Named after the Quechua word for fire, the identity is rooted in heat, ritual and elemental energy.

The brand draws from ancient mythology, Peruvian symbolism and the raw force of land, sea and fire. Hand-drawn charcoal illustrations, sculptural typography and a palette inspired by burnt earth and volcanic textures create a dining identity that feels bold, expressive and deeply sensory.

Marola is a Mediterranean grill shaped by the rhythm of the sea.

Open, relaxed and coastal in spirit, the concept brings together wood-fired cooking, seafood, sea air and panoramic views. The identity uses organic, wave-inspired graphics and natural textures to create a brand that feels effortless, sun-washed and elevated, balancing beachfront ease with St. Regis refinement.

The Amber Room is an intimate cigar and rum lounge, created as a darker, more atmospheric moment within the resort.

In partnership with Arturo Fuente, the concept combines premium cigars, aged rum, cognac, whiskey, and smoky cocktails. The identity leans into depth, warmth, and quiet masculinity, using rich tones, layered textures, and a more mysterious visual language to create a space that feels private, polished, and immersive.

The St. Regis Bar is a signature ritual space within the resort, where global brand heritage meets Dominican character.

Setting the standard for the hotel, the St Regis Bar is a refined experience replete with craft cocktails, caviar, champagne sabering, and the resort’s signature Bloody Mary, the Quisqueya Mary. For the identity, the challenge was to honour the elegance and expectation of the St. Regis Bar while allowing this particular expression to feel connected to Cap Cana, through local references, refined detail, and a sense of contemporary island glamour.

Cassava is the resort’s all-day restaurant, inspired by Dominican and Latin Caribbean culinary heritage.

Warm, generous and sophisticated, it was designed to move naturally from breakfast through to dinner. The identity reflects that balance: approachable but refined, rooted in comfort, greenery, craft and the feeling of a home kitchen elevated into a luxury hospitality setting.

Carey Bay is the resort’s beach bar, inspired by the rustic charm of Caribbean fish shacks.

Casual, breezy and full of island spirit, the concept celebrates seafood, cocktails, poolside favourites and the simplicity of a day spent by the water. The identity brings a lighter, more relaxed energy to the resort, while still maintaining the level of care and craft expected from St. Regis.

Kawa is the resort’s coffee concept, created around locally sourced cacao, coffee culture and small moments of daily ritual.

The brand brings warmth and craft into the guest journey, offering a more intimate, everyday expression of the resort’s hospitality. Its identity is tactile, grounded and quietly characterful, designed to make morning coffee, pastries and casual interactions feel considered and memorable.

El Huerto is a flexible, garden-led concept created for plant-based dining, pop-ups, guest chef events and interactive tastings.

The identity reflects growth, seasonality and connection to the land. It offers a softer and more organic expression within the resort’s F&B collection, allowing the brand to flex across changing menus, events and experiences while staying rooted in the wider nature-inspired system.

Cielo Mio is the resort’s rooftop bar, a place for sky, breeze, sunset and elevated escape.

With views across the property, the concept brings a playful, transportive energy to the resort’s F&B experience. Tiki-style drinks, Mexican-inspired flavours and rooftop atmosphere inform an identity that feels light, social and sunlit, a glimpse of paradise just above the rest of the resort.

St. Regis Cap Cana is Crown Creative’s largest project to date and one of the studio’s most comprehensive hospitality branding programmes.

Across nine food and beverage concepts, the work demonstrates the power of treating F&B not as a supporting service, but as a central part of the guest experience. Each venue was given the depth, detail and individuality of a standalone brand, while contributing to a wider resort world defined by craft, nature, ritual and contemporary luxury.

The result is a collection of experiences that feel richly different, but unmistakably connected. A complete food and beverage ecosystem for St. Regis’ Dominican debut, designed to be seen, held, felt and remembered.