Every bite tells a story

Rodrigo Salazar is Culinary Director of Parador Nature Resort and its sister property, Miamar Quiet Lux Beach Resort. He spent two decades in kitchens around the world and taught gastronomy students along the way before joining Parador as Executive Chef in 2017.

His cooking starts with Costa Rican producers. He buys directly from small farmers in Zarcero, Cartago, Poás de Alajuela and Los Santos, and from artisanal fishermen on the Pacific coast.

Very little goes to waste. Melon and watermelon seeds are grown into sprouts for the plate. Leaves, peels and stems become oils, powders and sauce bases. Organic scraps are composted for the resort gardens, and leftover food goes to a local pig farmer.

Early in his career he chased complexity. Today he cooks for harmony of flavor, pairing traditional Costa Rican ingredients with contemporary technique. "Innovation in our kitchen is not an end, it is a precision tool," he told La República.

He is part of the book 25 Best Chefs Costa Rica, the first Latin American edition of the series, and takes part in culinary exchanges with the Office of Agricultural Affairs at the U.S. Embassy. Most recently he opened a new restaurant at Miamar.