A taste of passion and purpose
Behind every memorable meal is a story, and Chef Eddie's story is one of heart, heritage, and bold new beginnings. After a successful career in corporate America, he made the courageous decision to return to his first love: cooking. Today, he offers bespoke private dining and catering experiences for vacationers, second homeowners, and families visiting the stunning Pacific coast of Costa Rica.
A culinary journey rooted in family
Chef Eddie's path to the kitchen began early, as the eldest of five siblings. With his parents working long hours, he took on the responsibility of preparing meals. In doing so, he discovered not just a knack for cooking but a deep love for seeing others enjoy what he created. His passion led him to an 18-month culinary program offered by UC Irvine, where he was introduced to a wide range of international cuisines including Thai, Chinese, and Italian.
“I already knew how to cook. But that program taught me to refine my technique and fall in love with new flavors.”
From market to table
Chef Eddie's menus are inspired by the bounty of Costa Rica's local markets. He believes in building dishes around what's fresh and available, never compromising by substituting key ingredients. While he maintains a core menu, he's always open to customizing for dietary needs and special occasions, creating meals as unique as the people he serves.
Whether preparing everything in advance or cooking live in the client's kitchen, his goal is to make every experience memorable. Many guests enjoy engaging in conversation, picking up cooking tips, or even joining in for a spontaneous lesson.
Local fusion, elevated
Chef Eddie loves reimagining Costa Rican classics. One standout is his Chiprinto, a breakfast take on the popular chifrijo that combines gallo pinto, pork, beans, pico de gallo, avocado, and sour cream. Another is his black bean soup, which fuses the flavors of Mexican tortilla soup with Costa Rica's beloved sopa negra.
For dessert, expect the unexpected. One crowd favorite is fried plantain with tamarind sauce over ice cream, a creative dish that never fails to delight.
A leap of faith
Leaving behind a high-paying career wasn't easy, but for Chef Eddie, the joy of sharing food and culture far outweighs the risk.
“This is a challenge. But it's also a dream. I get to create freely every day and share what I love with others. That's worth everything.”
