Pablo Bonilla
After dedicating a decade to working in kitchens, a pivotal moment occurred when I realized that I had more knowledge about the gastronomy of other countries than my own. I felt a calling to find my true identity as a chef. I didn’t want to continue portraying different cuisines, which I greatly respect and admire, without knowing the culinary traditions of my own country, Costa Rica. So, I set out to explore the original communities, documenting their techniques and ingredients. Before delving into their culinary wisdom, these communities taught me invaluable lessons in respect – respect for nature, the ingredients, cultural roots, and a deep love for my homeland.

My mindset underwent a profound transformation in these communities, first as a person and then as a chef. I began to appreciate the things that often go unnoticed daily. This shift in perception extended to my view of gastronomy, the industry, and my life while holding space for these communities and providing dignified work for my team. Now, a decade later, I am grateful for the wisdom I’ve gained. I find immense joy in witnessing content, fulfilled individuals working in my kitchen.

I hope to see positive changes in the industry, particularly in treating kitchen staff and mentally healthy kitchen environments.

What is your favorite street food?


Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)

Coconut @rest.coconut

What is your guilty pleasure?

Helado de vainilla y papas fritas en el mismo plato

What ingredient do you find overrated?

El caviar

What ingredient do you think is underrated?

El maíz

What is your favorite kitchen tool?

Horno de carbón

What is your worst kitchen nightmare?

Lo pretencioso

📷Credits: @andresvianaphoto