Chef Miguel Angel Poppe
Private Chef In San Rafael
Get to know me better
The maximum satisfaction is when guests "lick their fingers" of your food. I search the fusion between natural, healthy, gourmet, local and perfectio
As a child I learned to cook at home, with my mother who was a experienced chef, I started as a chef assistant in 1998 and 6 months later, I was in charge of a restaurant. In 2002 I studied for 3 years at the National Institute of Learning INA of Costa Rica and I am graduated as Hotel Chef. I am certified CEC Certified Executive Chef. I traveled to the coastal regions (Guanacaste and La Fortuna) of Costa Rica and worked for 8 years in most of the country's 5-star hotels, learning various culinary techniques and experience in costs control, recipe standard and leadership with personnel in charge. I am currently the Food and Beverage Manager in a hotel group and in my time off, I do private chef services. I love cooking and want to people taste the native ingredients of Costa Rica transformed into gourmet dishes with international techniques.
More about me
For me, cooking is...
Fresh ingredients, identity, creativity and expression.
I learned to cook at...
With my mother, and in hands of my mentor chefs,, the places I work in and in my culinary school.
A cooking secret...
To not waste ingredients, cooking just the right amount; technique, to use fresh ingredients and taste, always taste, what you are preparing.
My menus
Octopus salad, asparagus, capers, olives, lemon juice, olive oil
Red wine infused pear, with mesclun lettuces, walnuts, parmesan cheese and balsamic reduction vinaigrette
Fresh Mexican salad with black beans, tomato, sweet corn, Oaxaca cheese and chipotle dressing with corn tortillas
Middle east tabbouleh with parsley, bulgur, tomato, mint and dressing
Grilled Caesar salad with romaine lettuce, anchovies, garlic croutons and handmade dressing
Edamame with salted cajun and green salad
Bruschetta with Serrano ham, brie cheese and arugula
Assorted sushi rolls: Tuna nigiri, California roll, Spicy tuna roll, Shrimp tempura, served with gluten free soy sauce
Costa Rican cobb salad with pejibaye, bacon, smoked chicken, and blue cheese dressing
Gaspacho Andaluz with coconut water served in a coconut shell
Seabass ceviche with coconut and mango
Caribbean coconut rice & beans, with fried sweet plantains, chicken au jus
Pork fillet with sautéed onions, steamed cassava with Mojo sauce, sweet plantain and Cuban Congri rice
Beef tenderloin 150g, bernaise sauce, potato gratin and roasted petit vegetables
Beef and broccoli stir fry with steamed rice
Gyosas with pork and mango with butter miso sauce
Fritto misto (Fried squid rings, shrimp, seasonal vegetables and herbs)
Risotto al fungi
Saltimbocca alla Romana
Chicken Cordon Bleu, ham, cheese, roasted mini vegetables, sautéed seed potatoes
Coq Au Vin
Gluten free tempura bowl (Jumbo Shrimp, Sea bass, green beans, onions, zuchinni with tsuyu over gohan rice
Mahi Mahi teriyaki served over julienned vegetales sautéed with sesame,
Chicken satay with peanut sauce, wakame salad with mango, cherry tomatoes, cucumber
Pear Tarte tatin
Parfait with strawberry vegan yogurt, mango marmalade, granola , kiwi, green and black grapes
Chocolate mousse
Crepes Suzette with vanilla ice cream
Tiramisu with mascarpone and Costa Rican coffee
Panacotta with texture of seasonal berries
Knefe (Lebanese Cheesecake with rose syrup)
Churros (Spanish fried dough fritters)
Fried banana tempura with vanilla ice cream and nutella hazelnut-chocolate sauce
View full menu
Heart of palm tabbouleh salad with parsley, tomato caviar and balsamic reduction
Greek table: Hummus, pita bread, roasted vegetables, olives, sauteéd mushrooms
Quinoa Greek salad with cucumber, cherry tomatoes, red onions, and tofu cheese with red wine vinegar vinaigrette
Vegan Vichyssoise with grilled leeks and breadcrumbs
Lentils and grilled vegetable minestrone
Crimini mushrooms salad with arugula, tofu cheese and almonds
Vegan Nicoise salad
Couscous served apart with vegetable moroccan soup
Eggplant a la provenzal with pomodoro mirror
Pumpkin risotto with mushrooms and grilled zuchini
Kalamata polenta with mushrooms, garlic and rosemary. and slow fried ratatouille
Warm terrine with soy sausage, portobello mushrooms, cherry tomatoes basil and tofu
Coq Au Vin Vegan
Risotto with mixed mushrooms
Vegan Eggplant Cordon Bleau
Vegetable Paella with carrots, zuchini, asparagus, red bell pepper and mushrooms
Chickpea roulate with spinach and walnuts
Tagliatelle with mushroom ragout
Vegan cassoulet with vegetables and soy sausage
Vegan porridge with sauteéd strawberries, blueberries, almond and raisins
Vegan crepes with caramelized pumpkin
Pear Tarte tatin
Crepes filled with Baklava
Parfait with strawberry vegan yogurt, mango marmalade, granola , kiwi, green and black grapes
Vegan apple Struddel
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Salade Nicoise with tuna, anchovies, green beans, black olives cherry tomatoes, lettuce, arugula, and hard eggs
Greek salad with feta cheese, red onions, kalamata olives, cherry tomatoes, shaved cucumber, red pepper, lettuce
Ceviche de pescado o mariscos
Tiradito de corvina
Costa Rican cobb salad with pejibaye, bacon, smoked chicken, and blue cheese dressing
Chupe de mariscos
Causa Limeña de pollo
Sopa de mariscos estilo peruana (Base tomate)
Papas a la huancaína
Arroz Chaufa
Seabass fillet en papillote with rataouille confit, turned potatoes, beurre blanc
Mahi Mahi teriyaki served over julienned vegetales sautéed with sesame,
Mahi-mahi fish tacos with corn tortillas and tartar sauce
Lomo saltado
Mariscada
Anticuchos de dorado
Seco de corvina
Ahí de Gallina
Arroz con pollo entero
Pollo a las brasas
Churros (Spanish fried dough fritters)
Flan
Arroz con leche
Suspiro limeño
View full menu
Crimini mushrooms salad with arugula, tofu cheese and almonds
Salade Nicoise with tuna, anchovies, green beans, black olives cherry tomatoes, lettuce, arugula, and hard eggs
Averyronnaise salad, lettuce, kale, cherry tomatoes, walnuts, baby spinach, roquefort, bacon, cherry vinegar vinaigrette
Greek salad with feta cheese, red onions, kalamata olives, cherry tomatoes, shaved cucumber, red pepper, lettuce
Eggplant a la provenzal with pomodoro mirror
Kalamata polenta with mushrooms, garlic and rosemary. and slow fried ratatouille
Vichyssoise with onion confit, grilled leeks and breadcrumbs
Onion soup with wine reduction and mozzarella cheese crouton au gratin
Bruschetta with Serrano ham, brie cheese and arugula
Gaspacho Andaluz with coconut water served in a coconut shell
Bouillabaisse with mixed seafood and saffron bread
Beef tenderloin 150g, bernaise sauce, potato gratin and roasted petit vegetables
French cut chicken breast with mashed potatoes, grilled asparagus, onion confit and poivre sauce
Seabass fillet en papillote with rataouille confit, turned potatoes, beurre blanc
Fritto misto (Fried squid rings, shrimp, seasonal vegetables and herbs)
Risotto al fungi
Chicken alla cacciatore
Saltimbocca alla Romana
Spinach and fontina cheese ravioli alla piomentese
Chicken Cordon Bleu, ham, cheese, roasted mini vegetables, sautéed seed potatoes
Coq Au Vin
Boeuf bourguignon
Mahi Mahi with beurre blanc, potato mash and mini veggies
Pear Tarte tatin
Chocolate mousse
Crepes Suzette with vanilla ice cream
Panacotta with texture of seasonal berries
Knefe (Lebanese Cheesecake with rose syrup)
Churros (Spanish fried dough fritters)
Flan
View full menu
Fresh Mexican salad with black beans, tomato, sweet corn, Oaxaca cheese and chipotle dressing with corn tortillas
Tomato and tortilla soup with chipotle alioli, plantain chips and avocado
Azteca tomato soup with cheese, avocado, and corn tortilla chips
Pork Pozole
Acapulco mixed seafood Ceviche
Enchiladas de pollo
Vegetarian tacos with salsa verde
Cochinita Pibil
Roasted Chicken with apple mole
Mahi-mahi fish tacos with corn tortillas and tartar sauce
Pulled pork Enchiladas
Shredded beef sopes
Huachinango with veracruz sauce
Flan
Arroz con leche
Tres leches
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Salade Nicoise with tuna, anchovies, green beans, black olives cherry tomatoes, lettuce, arugula, and hard eggs
Averyronnaise salad, lettuce, kale, cherry tomatoes, walnuts, baby spinach, roquefort, bacon, cherry vinegar vinaigrette
French # 1
Onion soup with wine reduction and mozzarella cheese crouton au gratin
Bouillabaisse with mixed seafood and saffron bread
Beef tenderloin 150g, bernaise sauce, potato gratin and roasted petit vegetables
French cut chicken breast with mashed potatoes, grilled asparagus, onion confit and poivre sauce
Seabass fillet en papillote with rataouille confit, turned potatoes, beurre blanc
Chicken Cordon Bleu, ham, cheese, roasted mini vegetables, sautéed seed potatoes
Coq Au Vin
Pear Tarte tatin
Parfait with strawberry vegan yogurt, mango marmalade, granola , kiwi, green and black grapes
Crepes Suzette with vanilla ice cream
Profiterole filled with chantilly and topped with caramel
View full menu
Octopus salad, asparagus, capers, olives, lemon juice, olive oil
Red wine infused pear, with mesclun lettuces, walnuts, parmesan cheese and balsamic reduction vinaigrette
Fresh Mexican salad with black beans, tomato, sweet corn, Oaxaca cheese and chipotle dressing with corn tortillas
Middle east tabbouleh with parsley, bulgur, tomato, mint and dressing
Grilled Caesar salad with romaine lettuce, anchovies, garlic croutons and handmade dressing
Edamame with salted cajun and green salad
Bruschetta with Serrano ham, brie cheese and arugula
Assorted sushi rolls: Tuna nigiri, California roll, Spicy tuna roll, Shrimp tempura, served with gluten free soy sauce
Costa Rican cobb salad with pejibaye, bacon, smoked chicken, and blue cheese dressing
Gaspacho Andaluz with coconut water served in a coconut shell
Seabass ceviche with coconut and mango
Caribbean coconut rice & beans, with fried sweet plantains, chicken au jus
Pork fillet with sautéed onions, steamed cassava with Mojo sauce, sweet plantain and Cuban Congri rice
Beef tenderloin 150g, bernaise sauce, potato gratin and roasted petit vegetables
Beef and broccoli stir fry with steamed rice
Gyosas with pork and mango with butter miso sauce
Fritto misto (Fried squid rings, shrimp, seasonal vegetables and herbs)
Risotto al fungi
Saltimbocca alla Romana
Chicken Cordon Bleu, ham, cheese, roasted mini vegetables, sautéed seed potatoes
Coq Au Vin
Gluten free tempura bowl (Jumbo Shrimp, Sea bass, green beans, onions, zuchinni with tsuyu over gohan rice
Mahi Mahi teriyaki served over julienned vegetales sautéed with sesame,
Chicken satay with peanut sauce, wakame salad with mango, cherry tomatoes, cucumber
Pear Tarte tatin
Parfait with strawberry vegan yogurt, mango marmalade, granola , kiwi, green and black grapes
Chocolate mousse
Crepes Suzette with vanilla ice cream
Tiramisu with mascarpone and Costa Rican coffee
Panacotta with texture of seasonal berries
Knefe (Lebanese Cheesecake with rose syrup)
Churros (Spanish fried dough fritters)
Fried banana tempura with vanilla ice cream and nutella hazelnut-chocolate sauce
View full menu
Heart of palm tabbouleh salad with parsley, tomato caviar and balsamic reduction
Greek table: Hummus, pita bread, roasted vegetables, olives, sauteéd mushrooms
Quinoa Greek salad with cucumber, cherry tomatoes, red onions, and tofu cheese with red wine vinegar vinaigrette
Vegan Vichyssoise with grilled leeks and breadcrumbs
Lentils and grilled vegetable minestrone
Crimini mushrooms salad with arugula, tofu cheese and almonds
Vegan Nicoise salad
Couscous served apart with vegetable moroccan soup
Eggplant a la provenzal with pomodoro mirror
Pumpkin risotto with mushrooms and grilled zuchini
Kalamata polenta with mushrooms, garlic and rosemary. and slow fried ratatouille
Warm terrine with soy sausage, portobello mushrooms, cherry tomatoes basil and tofu
Coq Au Vin Vegan
Risotto with mixed mushrooms
Vegan Eggplant Cordon Bleau
Vegetable Paella with carrots, zuchini, asparagus, red bell pepper and mushrooms
Chickpea roulate with spinach and walnuts
Tagliatelle with mushroom ragout
Vegan cassoulet with vegetables and soy sausage
Vegan porridge with sauteéd strawberries, blueberries, almond and raisins
Vegan crepes with caramelized pumpkin
Pear Tarte tatin
Crepes filled with Baklava
Parfait with strawberry vegan yogurt, mango marmalade, granola , kiwi, green and black grapes
Vegan apple Struddel
View full menu
Salade Nicoise with tuna, anchovies, green beans, black olives cherry tomatoes, lettuce, arugula, and hard eggs
Greek salad with feta cheese, red onions, kalamata olives, cherry tomatoes, shaved cucumber, red pepper, lettuce
Ceviche de pescado o mariscos
Tiradito de corvina
Costa Rican cobb salad with pejibaye, bacon, smoked chicken, and blue cheese dressing
Chupe de mariscos
Causa Limeña de pollo
Sopa de mariscos estilo peruana (Base tomate)
Papas a la huancaína
Arroz Chaufa
Seabass fillet en papillote with rataouille confit, turned potatoes, beurre blanc
Mahi Mahi teriyaki served over julienned vegetales sautéed with sesame,
Mahi-mahi fish tacos with corn tortillas and tartar sauce
Lomo saltado
Mariscada
Anticuchos de dorado
Seco de corvina
Ahí de Gallina
Arroz con pollo entero
Pollo a las brasas
Churros (Spanish fried dough fritters)
Flan
Arroz con leche
Suspiro limeño
View full menu
Crimini mushrooms salad with arugula, tofu cheese and almonds
Salade Nicoise with tuna, anchovies, green beans, black olives cherry tomatoes, lettuce, arugula, and hard eggs
Averyronnaise salad, lettuce, kale, cherry tomatoes, walnuts, baby spinach, roquefort, bacon, cherry vinegar vinaigrette
Greek salad with feta cheese, red onions, kalamata olives, cherry tomatoes, shaved cucumber, red pepper, lettuce
Eggplant a la provenzal with pomodoro mirror
Kalamata polenta with mushrooms, garlic and rosemary. and slow fried ratatouille
Vichyssoise with onion confit, grilled leeks and breadcrumbs
Onion soup with wine reduction and mozzarella cheese crouton au gratin
Bruschetta with Serrano ham, brie cheese and arugula
Gaspacho Andaluz with coconut water served in a coconut shell
Bouillabaisse with mixed seafood and saffron bread
Beef tenderloin 150g, bernaise sauce, potato gratin and roasted petit vegetables
French cut chicken breast with mashed potatoes, grilled asparagus, onion confit and poivre sauce
Seabass fillet en papillote with rataouille confit, turned potatoes, beurre blanc
Fritto misto (Fried squid rings, shrimp, seasonal vegetables and herbs)
Risotto al fungi
Chicken alla cacciatore
Saltimbocca alla Romana
Spinach and fontina cheese ravioli alla piomentese
Chicken Cordon Bleu, ham, cheese, roasted mini vegetables, sautéed seed potatoes
Coq Au Vin
Boeuf bourguignon
Mahi Mahi with beurre blanc, potato mash and mini veggies
Pear Tarte tatin
Chocolate mousse
Crepes Suzette with vanilla ice cream
Panacotta with texture of seasonal berries
Knefe (Lebanese Cheesecake with rose syrup)
Churros (Spanish fried dough fritters)
Flan
View full menu
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