Chef Diego Vargas

This biography highlights the early origin of his interest in Gastronomy since childhood, influenced by the aromas and culinary skills of his mother and grandmother. This awakening led to a decision to pursue a career in this culinary art. She is currently completing a bachelor's degree in Gastronomy at the Universidad Latina de Costa Rica, having previously taken courses in hotel cuisine.

His professional background includes significant experiences: he started in private events with chef Lorena Velázquez in catering, followed by an internship at Enboca restaurant with chefs Diego Mondragón, where he explored haute cuisine and avant-garde cooking. He worked with chef Marlon Calderón at Bodega Herrán Pratt in pairing events and creative cuisine, as well as at the restaurant El taller de Billy sazón with chef Sergio Dobles, focused on avant-garde cuisine and ferments.

Recently, he participated in the Jeunes Chefs Rôtisseurs 2023 competition, where he won 3rd place, standing out as one of the young promises in the national gastronomic scene. His goal is to elevate Costa Rican cuisine to international haute cuisine standards, thus contributing to the global recognition of the country's gastronomy.