A World-Class Chef Returns Home
Thomas Bernard
A New Standard Arrives in Manuel Antonio.
I was born and raised in the Central Valley of Costa Rica and moved to Madrid, Spain at the age of seventeen to train at the Cordon Bleu Culinary Institute. This gave me a strong classical foundation, discipline, and deep respect for technique.
I have over a decade of experience working in some of the most demanding creative restaurants in Madrid and London working alongside pioneering chefs including Heston Blumenthal, Daniel Boulud, Mauro Colagreco, Alex Dilling and Abraham García.
These experiences taught me that creativity, identity, technique can coexist at a high level and the importance of precision and consistency. Creative restaurant is not only about food, but about the emotion and the complete 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.