If you want to know more about how I became a chef in a small, tiny town of a blue zone in Costa Rica, here it goes.
I grew up in a little town called Naranjal, in a very natural and organic way.
I was lucky to live in the fields, with cows, horses chickens, and pigs, blessed to grow our own food.
We had no electricity in town and no grocery shops nearby, but on our property we had all the food we needed and a wood fired ‘kitchen’.
My passion for food started at a very young age as I saw my mom cooking for my family of five, making us typical meals from Guanacaste that I have learned to master.
I remember all the colors, flavors, and smells in every meal she prepared.
I admired the way she cooked, she made it seem so simple, she always carried herself in the kitchen with confidence and security.
She was the main cook at the Local Public School of our town and she cooked daily for 80 kids.
Since then, food has always been an important part of my life.
I left Naranjal at the age of fifteen and moved to Nosara, looking for a better work opportunity. I started from the bottom and slowly but surely immersed myself in the food scene in Nosara.
In my Kitchen, I let go of norms, recipes, amounts, and ounces, I flow with my instinct, blessing the food to create the most heavenly meal you can imagine.
My food is not only made with love, is also made with conscious, I call it: FOOD with PURPOSE.
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