My journey in culinary arts started at a very young age, 17 years old. I never expected it was going to take me this far and was going to enjoy it so much. My passion began as a “Commis” learning every day from other experienced chefs.
With hard work and commitment, I started to gain positions in the culinary world, until one day, I looked at myself standing as the Sous Chef of one of the best dining restaurants in Mexico City.
I had the chance to work in different countries in amazing restaurants and highly rated hotels. At some point, I wanted to get back to my original roots, tradition, and flavors.
That’s when I found a nice yoga retreat in a surf beach in Mexico and changed the whole perception of my work, life, and purpose in the culinary world; wanted to learn about where all the ingredients of my kitchen were coming from, who and how were produced, and the impact they had on our environment.
My career took a different direction. In Montezuma, Costa Rica, I learned about permaculture and sustainable cultivation. As Costa Rica offers so many possibilities in sustainable and responsible gastronomy, I decided to stay.
I avoid over processing the ingredients, as I like how each ingredient expresses itself, with its flavor, texture, color, aroma, and shape. In the end, I believe that creating a dish is like being the director of a play; I can follow the lines and decide what the artist must do, but finally, it’s always the personality of the actor that one giving life and drama to the play. This is exactly what happens with all-fresh ingredients from the garden, you can feel the drama of the spicy bitter in the Arugula, or the tender aroma of Basil, the exotic flavor of the Cashew fruit, and so on.
Come and join us in our culinary play!
