Chef Kevin López González
Chef At Home In Paraíso
I am a Basque Culinary Center graduate with experience in baking, cooking and food science. I am passionate about food as medicine for the spirit. I have cooked at several retreat centers in Costa Rica as well as worked at different bakeries in Spain. Such as The Loaf in San Sebastian and Ballard in Barcelona. During my studies, I was part of food science research at CIAL in Madrid. I also worked as Head Chef and Manager of Stedsans in the Woods, an off-the-grid restaurant in Sweden. I enjoy cooking with fresh and organic ingredients harvested from the land and cooked a la minute. Food for me is not only for nutrition but a way of expressing yourself and healing others through the creation of, not only a meal but, an experience.
More about me
For me, cooking is...
For me cooking is not only my passion and way of expressing. But a way of healing the body, mind and spirit.
I learned to cook at...
Graduated from Basque Culinary Center in Spain. Where I studied gastronomy & culinary arts over the course of 4 years, specializing in food science.
A cooking secret...
Fresh and quality ingredients are one of the pillars of my cooking. But my main ingredient is energy. The love you put into the food you serve.
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