Join us for the second celebration of Guanacaste culinary traditions and the many ways our local cuisine continues to evolve.
This two-day event features six chefs, each with a unique take on Costa Rican cuisine, as they work together to bring the colorful ingredients of Guanacaste to life. Join us to enjoy fantastic food and pairings, live music, beautiful scenery, and the company of friends in a memorable celebration of local flavor that you won’t want to miss!
FROM 4 PM TO 10 PM
Chef Ryan Hardy, Chef Jose Lopez, Chef Saul Umaña, Chef Demian Geneau, Chef Jaak Toomsalu, Chef Monica Phillips
4 – 6 pm
Sunset cocktails by the pool with hors d’oeuvres prepared by Sous Chef Warner Ortega, signature Guanacaste Nights cocktails prepared by Sentido Norte Mixologist and live DJ playing sunset beats.
6 – 10 pm
5 course sit down dinner (1 dish per chef), with live music
Cost per ticket
$180 USD tax and service included
$210 USD tax and service included with wine pairing
Advanced reservations required with full and final non-refundable payment at time of booking. Guest can choose to purchase with or without wine pairing
Appetizers by the pool from 4pm to 6pm
1 Guanacaste-inspired complimentary cocktail per guest prepared by mixologist, Liz Furlong.
*Additional beverages will be charged by consumption.
Formal 5 course sit down dinner at Sentido Norte Restaurant
Live DJ by the pool at sunset.
Live sax music during dinner.
FROM 6 PM TO 9 PM
Chef Ryan Hardy, Chef Jose Lopez, Chef Gilberto Briceño, Chef Demian Geneau, Chef Jaak Toomsalu, Chef Monica Phillips
Live music and entertainment, buffet stations with assorted traditional Guanacaste dishes and 1 station per guest Chef who will be serving bite size appetizers based on the tastes of their Guanacaste-inspired dishes.
Cost per ticket
$65 USD tax and service included
* Beverages will be charged by consumption.
Live music and entertainment in Plaza Danta
Buffet stations with Guanacaste-inspired bites (1 station per Chef)
Type of seating
Picnic and cocktail tables.
Ryan began his career in professional kitchens in 1999 at the famed Rubicon Restaurant in San Francisco, owned and operated by Drew Nieporent of Myriad Restaurant Group. He quickly climbed the ranks in the kitchen, and in 2001 Ryan took the reins of his first restaurant, Rustique Bistro, in Aspen. In less than a year, Rustique was named among Esquire Magazine’s Best New Restaurants. Ryan left to assume the head chef role for James Beard Award Winner Chef Mark Miller at the Coyote Café in Santa Fe.
Born in San Jose, Costa Rica, Chef Jose is a leading connoisseur of his country’s culinary identity–a melting pot of European, African and Meso-American influences. He has spent his career championing Costa Rica’s indigenous products, flavors, and traditions, while advocating for the preservation of its natural resources. His background includes a Grand Diplome from Le Cordon Bleu School in Paris and cooking in restaurants in Jerusalem, Valencia, Paris, and Madrid. He also opened and operated three acclaimed restaurants in Central America. Chef Jose is honored to be Casa Chameleon Hotel’s Executive Chef.
After earning a Le Cordon Bleu Grand Diplome from Ulatina in Costa Rica, Monica specialized in French Pastry at the French Pastry School of Chicago under Chefs Antonio Bachour, Martin Diez, Frank Haasnoot, and Joel Reno. She is now the Owner and Chef of Creme Caramel in Escazu, Costa Rica.
Executive Chef Saul Umaña was born in San Jose, but grew up primarily in Cartago, Costa Rica. His maternal family was dedicated to agriculture and therefore he has beautiful childhood memories surrounded by vegetables, many fruits and farm animals. It was his maternal grandfather who instilled in him a strong love for nature and respect for the products of the land. Similarly, his paternal family, who are fishermen from the coast of Puntarenas, instilled in him a deep respect for the sea and everything that this beautiful world entails.
Chef Jaak is a passionate Mediterranean and seafood lover, a culinary explorer, an adventurous restaurant entrepreneur and a freelance kitchen designer. Born in Estonia, Chef Jaak studied pastry and culinary arts in the Estonian Culinary Academy before he began to explore culinary arts and traditional cooking across Europe and Mediterranean countries like France, Portugal, Greece, Italy, and Spain. He eventually returned to his roots and landed in Norway, where he lived and worked for six years before moving to Costa Rica.