A balmy Saturday evening that eventually led to a downpour served to up the comfort quotient, when on March 28, the timeless elegance of Round Hill Hotel and Villas was transformed into a stage for culinary artistry, as internationally acclaimed chef Rocco DiSpirito delivered an unforgettable dining experience under the resort’s exclusive Culinary Constellation series.

Set against the understated luxury and coastal charm that defines Round Hill, the evening unfolded as a carefully orchestrated journey through DiSpirito’s signature Italian-American fusion — each course a harmonious balance of tradition and innovation.

The experience began with a rustic yet elevated first course: Sardinian flatbread adorned with delicate stracchino cheese, fragrant rosemary, and a drizzle of extra virgin olive oil. It was a simple introduction, yet one that set the tone for the refined storytelling that followed on each plate. DiSpirito shared how rare the dish is as only a few women from Sardinia now have the skillset to make the bread.

From there, guests were transported seaside with a second course of thinly sliced Bluefin tuna crudo, presented in an Italian deli style. Bright citrus notes danced with briny capers and silky olive oil, creating a dish that was both refreshing and indulgent.

The third course brought comforting depth in the form of paccheri al pesto rosso with Gulf shrimp. The Italian semolina pasta, perfectly al dente, carried a robust medley of plum tomatoes, basil, and rich pesto rosso — each bite layered with warmth and precision.

Then came the evening’s most indulgent moment: roasted duck breast glazed in maple and black pepper. Paired with stewed dates and crisp gala apple fritters, the dish delivered a masterful interplay of sweet, savoury, and spice — an embodiment of DiSpirito’s flair for bold yet balanced flavours.

Dessert arrived as a delicate finale — white chocolate rice pudding made with arborio rice and simmered in almond milk and white chocolate. Finished with orange zest and crushed pistachios, it offered a creamy, fragrant conclusion that lingered long after the final spoonful.

Thursday Food spoke with DiSpirito on crafting the menu for the evening as well as his cooking process.

“Tonight’s menu was all about personal favourites. I wanted to make dishes that I love, have served a lot and gotten great feedback from. The flatbread from Sardinia is one that people love as well as the pasta and the duck is another beloved dish. This is my first time cooking in Jamaica and I wanted to show up with my all-stars,” DiSpirito expressed.

“Chef Martin [Maginley] indulged me quite a bit on the duck. We crisp the skin, then cooked it in its own fat for several hours in the 200-degree range and served it with a duck jus and basil oil that we have been making for three days. A lot of love and technique went into that dish. It certainly had the most layers, took the most time and is the most complex dish for tonight. The pasta dish I’ve been making for about 10 years, it’s my favourite cut of pasta and it’s a hardy pasta, won’t overcook and ideal for where you’re not certain what situations you’ll encounter,” DiSpirito added.

Throughout the evening, guests responded with audible delight, their rave reviews punctuating each course as it was presented. The dinner was more than a meal — it was an immersive culinary narrative, one that reinforced Round Hill’s growing reputation as a premier destination for world-class gastronomy.

“The staff at Round Hill are incredibly warm and gracious. They made me feel welcomed and supported me a 100 per cent to make the dinner a success. I can’t wait to be invited again,” DiSpirito concluded.

With DiSpirito as its latest star, the Culinary Constellation series continues to shine brightly, bringing global culinary excellence to Hanover and leaving discerning diners eagerly awaiting the next chapter.

Next in the series is chef Alex Dilling set for November this year.

Text & Photos: Aceion Cunningham

Chef Rocco DiSpirito giving insight on the night’s menu. (Photo: Aceion Cunningham)

In from Chicago were Jerry and Lisa White. (Photo: Aceion Cunningham)

From left: Cecile Levee, lifestyle entrepreneur; Norma Foreman, retired hospitality professional; Shanae Warburton, attorney-at-law; and Anna-Kay Tomlinson, chef/patron, Miss T’s Kitchen, shared in the evening’s experience.(Photo: Aceion Cunningham)

Christine Azan (left), interior designer, and Audrey Liauw, internal control manager, Rainforest Caribbean, shared in the evening’s fare.(Photo: Aceion Cunningham)

Round Hill Hotel & Villas Executive Chef Martin Maginley (left) and Chef Rocco DiSpirito plated the paccheri al pesto rosso with Gulf shrimp.(Photo: Aceion Cunningham)

Paccheri al pesto rosso with Gulf shrimp(Photo: Aceion Cunningham)

Roasted duck breast with maple glaze(Photo: Aceion Cunningham)

Food and beverage manager at Round Hill Hotel and Villas Seon Walker introduced the evening’s wine selections.(Photo: Aceion Cunningham)

The featured pours for the evening(Photo: Aceion Cunningham)

Round Hill Hotel and Villas Managing Director Josef Forstmayr interacting with guests.(Photo: Aceion Cunningham)

White chocolate rice pudding(Photo: Aceion Cunningham)

Chef Rocco DiSpirito was flanked by Josef Forstmayr (left), managing director, Round Hill Hotel and Villas, and Katrin Casserly, chair, Hanover Charities.(Photo: Aceion Cunningham)

From left: Restaurant Chef Marvin Robinson; Range Chef Malique Whitely; Executive Chef Martin Maginley, Chef Rocco; Pastry Range Chef Shereka McLennon; Pastry Range Chef Ammani Grant; and Chef De Partie David Gayle (Photo: Aceion Cunningham)

Sardinian flatbread with stracchino cheese (Photo: Aceion Cunningham)