Surfing The New Wave Of Costa Rican Cuisine

I was born in San José, Costa Rica, and grew up surrounded by the flavors and natural beauty of my country. My passion for cooking is driven by a desire to honor our incredible local products and to continue contributing to this new wave of Costa Rican cuisine.  Amana was born from the desire to make a cuisine without pretensions or luxuries, simply honest and delicious food that reminds us of the  richness of our surroundings and the quality of the products we have the privilege to work with.

Over the past nine years, I’ve been lucky to have incredible leaders guide me. Their lessons live in my kitchen today, shaping how I approach food and teamwork. Cooking has taught me a lot about collaboration. I believe that the role of a chef or cook transcends personal achievement. I have come to understand that alone, we can only go so far; it is together that we can truly make a difference. As cooks, we share a common passion and love for our profession, our country, and its natural beauty. By working collaboratively, we can elevate our country’s cuisine and sustainable tourism, putting them on the map.

One of the most pivotal moments of my career happened this year when I competed in the San Pellegrino Young Chef competition. For the first time, I left Costa Rica and traveled to Peru. That experience opened my eyes to the possibilities that cooking offers. Traveling because of my craft was a dream come true, and it reaffirmed that this path is where I’m meant to be.

Looking ahead, I hope to see more thoughtful development in our industry. In Barrio Escalante, where Amana is located, the rise of bars has been a mixed blessing. While it brings energy to the area, I’d love to see these spaces embrace more creative offerings rather than defaulting to overpriced drinks and poor-quality food. 

Through it all, I wouldn’t trade this profession for anything. Cooking is a way of life for me. It’s about connecting to the ingredients, people, and stories that come alive through every meal. And for me, it’s always been about Costa Rica and showing the world what our cuisine is capable of.