A World-Class Chef Returns Home
Thomas Bernard
A Costa Rican chef shaped by some of
Europe’s most demanding kitchens
Thomas Bernard began his culinary journey in Madrid at seventeen, before spending more than a decade working in highly demanding kitchens across Europe.
That experience shaped a strong foundation in precision, discipline, and consistency.
At CAVA, the goal is not to recreate Europe, but to bring that standard into a Costa Rican context, using local ingredients, Mediterranean influences, and a more personal, relaxed approach to dining.
The result is a restaurant designed to feel both refined and welcoming, where every detail contributes to the overall experience.
Interview with thomas bernard
My vision was to have a restaurant with an innovative menu inspired by a fusion of Latin and Mediterranean dishes and French culinary techniques using the freshest Costa Rican ingredients.
Ultimately, my Michelin level experience is not about replicating Europe in Costa Rica, but about applying world-class standards to local culture. My long-term aspiration is for our restaurant to be recognized among the best in the country, to reach Latin America’s 50 Best Restaurants, and to help position Costa Rica as a serious and respected gastronomic destination.