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As we adapt to a changed world, we’ve learned to prioritize local, low-carbon, high-quality, trustworthy, reliable, transparent, and sustainable food sources. Dock to Dish® programs build bridges and create direct relationships among coastal communities, traditional fishermen, and indigenous fishing networks, providing a connection to the natural habitat. Dock to Dish® programs can help feed, sustain, employ, and rebuild communities and natural habitats, all while promoting hospitality and ecologically sound tourism.

Now your hotel, resort, or restaurant can establish its own custom Dock to Dish® program, joining the movement to revive safe and reliable seafood sourcing for your venue and guests. Dock to Dish® resort programs include a broad range of activities, services, and opportunities for operators and guests, including fine dining experiences, private fishing tours, and more. Contact us to learn more about building an exclusive Dock to Dish® program at your venue.

Please explore below a summary showcase of Dock to Dish® programs we have established at premier hotel groups around the world.

The Cayuga Collection, Central America

Boasting lodges and sustainable properties throughout Costa Rica, Nicaragua, and Panama, the Cayuga Collection promotes the symbiosis of luxury and sustainability. This hospitality group, which has collaborated with Dock to Dish for years, has now been recognized by the Travel + Leisure Global Vision Awards, the Condé Nast Traveler World Saver Award for Small Hotel Chains, and the Condé Nast Traveler World Saver Award for Poverty Relief Efforts. A winner of the Americas of Green Hotelier Awards 2016, National Geographic World Legacy Award 2017, and 2018 People Award from the Authority on World Travel & Tourism. Two of Cayuga’s properties are now National Geographic Unique Lodges of the World, an esteemed distinction.

The Cayuga Collection’s Costa Rican Resorts

The Cayuga Collection’s six Costa Rican properties include an adults-only luxury resort, a historic San Juan property, a mountain lodge tucked into the cloud forest, a private estate that can accommodate up to 20 guests, a beachfront arts hotel, and a more traditional beachfront property. All six properties have adopted Dock to Dish programs, providing superlative, local dining experiences to guests, with the freshest, most sustainable options available.

Isla Palenque Island Resort

Isla Palenque Island Resort is a 400-acre private island sanctuary in Panama’s Gulf of Chiriquí. Lush jungle and seven untouched beaches frame eight beach suites and a six-room villa estate. Here, the Dock to Dish partnership assists with daily deliveries from designated nearby fishermen from the port of Boca Chica, offering local, artisanal, and low-impact wild seafood. Guests can enjoy abundant and rapidly reproducing “forage fish” of the area, from fishermen who are fairly compensated for their labor—and who decide what guests will be served for dinner. This authentic model strengthens the community, conserves local resources, and generates the smallest carbon footprint possible, all while guaranteeing a luxury vacation in the heart of idyllic Panama.

Jicaro Island Lodge Ecolodge

Located five minutes away from the colonial town of Granada, Jicaro Island Lodge is a world unto its own. Get to know this slice of Nicaragua at the country’s most acclaimed luxury nature resort, which is a member of the National Geographic Unique Lodges of the World. This five-star hotel offers views of the Mombacho Volcano, as well as nine well-appointed casitas, perfect for romantic getaways, honeymoons, and wellness retreats. Punctuate your luxurious escape with expertly sourced meals from the property’s Dock to Dish program, a sophisticated and artisanal complement to a picture-perfect setting.

Kokomo Private Island Resort, Fiji

Kokomo’s South Pacific chapter of Dock to Dish launched in 2018. Committed to restoring the relationship between seafood producers and consumers, this bespoke destination weaves together a network of small-scale fishermen, marine biologists, and sustainable seafood advocates. This unique, resort bridges the indigenous fishing community with luxury accommodations, allowing guests to enjoy curated experiences while participating in a sustainable system that nurtures the environment and native culture.

At Kokomo Private Island Resort, Executive Chef Anthony Healy and resident marine biologist Cliona O’Flaherty work hand-in-hand with local Fijian expert Jaga Crossingham to promote reef conservation and restoration. The initiative focuses on locally foraged fish, handline methods of fishing, and limited spearfishing, as well as sea green foraging for foods like kelps and ocean vegetables. Families staying at the resort can also visit the local fishers of Buliya, learn about ancient Fijian fishing techniques, and catch their own dinner for an unparalleled on-island experience.

Baker’s Cay Resort, Key Largo // Curio Collection™ by Hilton

Key Largo, the northernmost island of the Florida Keys, boasts lush tropical flora and pristine beaches. Among them, travelers will find the Baker’s Cay Resort, the crown jewel of the Curio Collection by Hilton, a handpicked boutique collection found in the world’s most sought-after destinations. In keeping with the resort’s dedication to sustainability and elegance, Baker’s Cay Resort has recently partnered with Dock to Dish’s local seafood initiative, allowing guests to venture out into local waters with fishing guides in pursuit of the freshest and most abundant catch-of-the-day.

Pairing this rugged and wild outdoor fishing experience with the latest in fine dining, the Dock to Dish program at Baker’s Cay enables guests to have their catch specially prepared by a designated resort chef who has been trained to create exquisite offmenu preparations with whatever the guest lands. The resort has also added a semi-private chef’s seafood table, which can accommodate up to 12, showcasing exclusive Dock to Dish dining events. Welcome to the new face of sustainable luxury.