Chef Rodrigo Nuñez Corrales

than a service is a blessing.

My experience as a Chef now totals 40 years, I have worked in New York, France, Africa, with Italian, Moroccan, French colleagues. That's why I keep trying to learn more and more, nowadays generations have changed and now we have options from gluten free, vegan, celiacs.

A total of 17 years in New York City allowed me to open three restaurants: Brixs 67, River Hrill in Easton and New Jersey where I was able to share with Master Chef Dennis Foy.

Then I began a journey in "Le Cordon Bleu" in France that allowed me to absorb a great gastronomic experience, playing with products such as "quinoa couscous, polenta, cardomomom" cinnamon, curry, saffron, among and others.

From France I moved to Italy, Germany and arrived in Kenya, Africa, this culinary and life experience took me 29 years; where I could absorb and understand the fusion of the properties of different species.

Now I am very immersed in the incursion into gluten free, sugar free, vegan cuisine, in the medicinal power of foods such as the husks, in Costa Rican food in the rescue of endemic products such as "tacacos"

I had the opportunity to be with Master Chef Emeril Lagasse and Dennis Foy