Chef Epicurea Atelier A Gourmet Experience

Chef At Home in San José

We are a culinary agency founded and supervised by Costa Rican Executive Chef and Professional Musician Carlos Umaña whose culinary identity is deeply rooted in the harmony, peace, and natural beauty of my homeland. Trained at Le Cordon Bleu, have spent years perfecting a style that reflects the 'Pura Vida' philosophy: a balance between technical precision and a deep respect for nature's ingredients.

My international journey from the luxury of Barcelona and Malaga to exclusive clubs in New York, North Carolina and Florida has allowed me to refine a global palate without losing my essence. As an award-winning chef (3rd Place, 2024 Culinary Continental Cup), I view every plate as a musical composition where flavors must flow in perfect rhythm. When you invite me into your home, I bring more than a meal; I bring a peaceful and harmonious sensory experience inspired by the vibrant landscapes and soul of Costa Rica.

For me, cooking is...

The art of composing peaceful and balanced experiences inspired by nature.

I learned to cook at...

Le Cordon Bleu and the Latin University of Costa Rica, refined through years of international experience in Costa Rica, Spain, Colombia and the USA.

A cooking secret...

Blending the rhythmic precision of a professional percussionist with the peaceful harmony of my Costa Rican roots and Le Cordon Bleu technique.

My menus

Earth & Soul: A Plant-Based Gastronomic Journey

STARTER

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Compressed Watermelon "Tuna" Sashimi: Vacuum-compressed watermelon with avocado silk, ginger-lime ponzu, and toasted sesame soil

Heart of Palm & Passion Fruit Carpaccio: Shaved fresh hearts of palm, passion fruit "leche de tigre," cilantro oil, and chili curls

Roasted Garden Vegetables & Coconut-Silk: With fermented yellow beans, jalapeño oil, and coffee-honey vinaigrette

Salt-Roasted Beetroot Tartare & Green Apple-Cardamom Sorbet" Hand-cut salt-roasted beets with a silky avocado mousse, garden microgreens, and a refreshing green apple & cardamom citrus sorbet

FIRST COURSE

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Herb-Crusted Cauliflower Medallion with Roasted Pepper Romesco

Red Wine Braised Portobello "Osso Buco" & Citrus-Macadamia Gremolata

Creamy Pejibaye & Heart of Palm Picadillo (Braised in coconut cream with culantro coyote oil over handmade corn tortillas)

Crispy Pressed Tofu & Pejibaye Mousseline (With ginger-sugar cane reduction and chlorophyll oil)

MAIN COURSE

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Braised Chayote & Sweet Corn "Guiso" (Tender chayote squash and fresh corn kernels in a thick coconut and annatto sauce with crispy tortilla strips)

Slow-Cooked White Bean Stew & Heirloom Corn "Ribs"

Caramelized Sweet Plantain & Savory Black Bean "Mousse

Deconstructed Corn "Tamal" & Slow-Cooked Shiitake "Carnitas" (Creamy nixtamalized corn textures with coffee-rubbed mushrooms and pickled vegetable medley)

DESSERT

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Passion Fruit & Mango "Ceviche" (Macerated tropical fruits in a lemongrass and ginger syrup, topped with a mint-basil granita and toasted coconut flakes)

Spiced Pineapple & Coconut "Panna Cotta"

Artisanal "Chicheme" Custard & Coconut Cream (Traditional cracked corn and ginger infusion, slow-cooked in coconut milk with a cinnamon-spiced finish)

Purple Sweet Potato "Velouté" & Toasted Seed Medley (Silk-smooth purple camote mousse over a crunchy base of pumpkin seeds, walnuts, and toasted coconut, finished with a spiced cane syrup drizzle)

Modern Costa Rican: The New Heritage

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Chilled Heart of Palm Carpaccio with Citrus-Ginger Vinaigrette

Achiote-Seared Scallops over Creamy Sweet Corn Velouté

Green Mango & Fresh Catch Ceviche with Infused Chili-Lime Dressing

Slow-Cooked Octopus with Smoked Paprika & Cassava (Yuca) Mousseline with Spicy Guava Sauce

Custom Menu Choice

FIRST COURSE

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Coffee-Rubbed Beef Tenderloin with Creamy Cassava Mousseline & Guava-Red Wine Reduction

Creamy Roasted Pepper & Mango Pasta with Achiote-Chicken and Toasted Cashews

Grilled Bone-In Pork Chop with Mango-Habanero BBQ Glaze & Garlic-Infused Cassava Purée

MAIN COURSE

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Yellowfin Tuna Tataki with Sweet Potato Silk & Corn-Chayote Picadillo

Guava-Glazed Slow-Roasted Pork Belly over Creamy Cassava Purée

Achiote-Roasted Chicken Breast over Creamy 'Arroz de Maíz' (Traditional Cracked-Corn Risotto)

DESSERT

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Savory-Sweet "Pejibaye" Custard (Peach Palm Fruit Flan) with cocoa nibs

Churchill 2.0: Condensed Milk Panna Cotta & Kola Granita

Traditional 'Ayote' Cheesecake with Ginger-Snap Crust & Dark Chocolate Ganach

Dark Chocolate & Chili-Infused Tart with Caramelized Macadamia & Sea Salt

Traditional American Backyard BBQ

STARTER

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Crispy Corn Fritters with Spicy Ranch

Loaded Baked Potato with Special Creamy Sauce, Garlic Butter, Crispy Bacon, Melted cheddar and Scallions

Smoked Rub Corn Ribs with Lime and Roasted Garlic Aioli

Choice Menu Option

FIRST COURSE

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Creamy Mac & Cheese

Smoky Baked Beans

Classic Potato Salad

Custom Option

MAIN COURSE

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Slow-Smoked Pulled Pork Sandwich with Coleslaw and Steak Fries

Smoked BBQ Chicken

Smoked Beef Sausage

Choice Menu

DESSERT

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Deconstructed Apple Crumble with Vanilla Bean Ice Cream

Strawberry Cheescake with cookie crust

Key Lime Pie

Custom Choice

Flavors of Old Costa Rica

STARTER

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Costa Rican Ceviche – Fresh fish marinated in lime with cilantro, peppers, and coconut touch

Enyucados – Savory yucca fritters with cheese, lightly spiced and golden fried

Patacones Ticos – Fried green plantains topped with mashed beans, guacamole, and pico de gallo, a perfect blend of crunchy and creamy flavors

Caribbean Patí – Traditional Caribbean-style empanadas filled with seasoned meat or fish, herbs, and a touch of coconut, baked or fried to golden perfection

Choice for Custom Menu

FIRST COURSE

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Chifrijo Tico – Layered rice, beans, crispy pork, avocado, and pico de gallo, served in a bite-sized cup for a true taste of Costa Rican tradition

Rice & Beans Caribbean Style – Traditional Caribbean-style rice and beans cooked with coconut milk, peppers, and local herbs, served with fried plantains and avocado slices

Olla de Carne – Hearty beef stew with a mix of vegetables including yuca, potato, ñame, corn, chayote, plantains, carrots, cabbage, and fresh herbs, slow-cooked to perfection. Served with white rice and fried plantains

Gallitos de Picadillos – A selection of mini Tico-style picadillos, featuring traditional meats, vegetables, and seasonings

Custom Menu Choice

MAIN COURSE

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Casado Plate – Rice, black beans, salad, fried plantain, and choice of chicken, beef, or fish

Rondon Pacífico – Caribbean-style coconut seafood stew with fresh fish and vegetables

Gallo Pinto Deluxe – Traditional rice and beans served with eggs, cheese, avocado, and plantains

Arroz con Pollo Tico – Rice with chicken, frijoles molidos, Russian salad, fried plantains, and chips; a classic Costa Rican family favorite

Custom Menu Option

DESSERT

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Tres Leches Cake – Classic Costa Rican sponge soaked in three milks, lightly whipped cream topping

Arroz con Leche – Creamy rice pudding with cinnamon and a hint of lime zest

Cocada – Coconut candy made with shredded coconut and brown sugar

Flan – Traditional caramel custard with rich dulce de leche flavor

Custom Choice Menu

The Californian Tribute

STARTER

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Tuna Poke Ball

Chicken Wings with sweet chilli sauce

Oysters with lime, sour cream, chives and red onion

Choice for Custom Menu

FIRST COURSE

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Cobb Salad

Roasted Tomato and basil soup with croutons and parmessan

Clam Chowder

Custom Choice

MAIN COURSE

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Grilled salmon with avocado sauce topped with charred corn

BBQ Baby Back Ribs with Jalapeno and Bacon Corn Bread

Jambalaya

Choice Menu

DESSERT

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Apple Crumble with Ice Cream

Warm Brownie with ice cream

Carrot Cake

Custom Choice Menu

Costa Rican New Heritage

STARTER

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Green Mango & Fresh Catch Ceviche with Infused Chili-Lime Dressing

Creamy Pejibaye & Heart of Palm Picadillo (Braised in coconut cream with culantro coyote oil over handmade corn tortillas)

Heart of Palm & Passion Fruit Carpaccio: Shaved fresh hearts of palm, passion fruit "leche de tigre," cilantro oil, and chili curls

Costa Rican Cobb Salad

FIRST COURSE

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MAIN COURSE

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Coffee-Rubbed Beef Tenderloin with Creamy Cassava Mousseline & Guava-Red Wine Reduction

Creamy Roasted Pepper & Mango Pasta with Achiote-Chicken and Toasted Cashews

Salmon with mashed potato, grilled sparragus with sesame oil and a spicy asian goose berry souce

Grilled Bone-In Pork Chop with Mango-Habanero BBQ Glaze & Garlic-Infused Cassava Purée

DESSERT

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Chocolate and Cardamom Mousse: A creamy dark chocolate mousse with the aromatic and exotic touch of cardamom, served with pieces of candied orange

Chocolate Lava Cake (Mi-Cuit au Chocolat): A warm, individual chocolate cake with a gooey, molten center, served with a fresh raspberry coulis

Dark Chocolate & Chili-Infused Tart with Caramelized Macadamia & Sea Salt

Traditional 'Ayote' Cheesecake with Ginger-Snap Crust & Dark Chocolate Ganach

Parisian Bistro Night

STARTER

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Gougères: Classic French cheese puffs made with Gruyère cheese. Light, airy, and served warm

Mushroom Vol-au-Vents: Small, flaky puff pastry cases filled with a creamy mushroom and herb ragout

Tapenade Crostini with Tomato Confit: Toasted baguette slices topped with a savory black olive tapenade and a slow-roasted sweet cherry tomato

Choice menu option

FIRST COURSE

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Soupe à l'Oignon Gratinée (French Onion Soup): The timeless classic. A rich beef and onion broth, topped with a crusty crouton and melted Gruyère cheese

Salade Lyonnaise: A warm salad of frisée lettuce, crispy bacon (lardons), a perfectly poached egg, and a sharp Dijon vinaigrette

Brandade de Morue: A creamy emulsion of salt cod and olive oil, whipped with potatoes until smooth. Served with toasted bread for dipping

Custom menu choice

MAIN COURSE

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Coq au Vin (Chicken in Red Wine) : Chicken thighs braised slowly in red wine with mushrooms, pearl onions, and bacon. Served over a creamy potato purée

Beef Bourguignon: A hearty and elegant beef stew. Cubes of beef are slow-cooked in Burgundy wine until meltingly tender, with carrots, onions, and herbs. Served with buttered noodles or potato purée

Trout Amandine: A delicate trout fillet pan-seared until the skin is crisp, then topped with a brown butter (beurre noisette) sauce with toasted almonds and a squeeze of lemon. Served with haricots verts (French green beans)

Custom Choice

DESSERT

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Mousse au Chocolat (Dark Chocolate Mousse) : A light and airy mousse made from high-quality dark chocolate, served with a dollop of whipped cream

Crème Brûlée: A rich vanilla bean custard base with a perfectly torched, crackling sugar crust

Tarte Tatin: A classic upside-down apple tart. Apples are caramelized in butter and sugar before being baked with a puff pastry crust. Served warm, perhaps with a scoop of vanilla ice cream

Choice option

Costa Rican Modern Heritage

STARTER

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Yellowfin Tuna Tartar with and Mango

Chilled Heart of Palm Carpaccio with Citrus-Ginger Vinaigrette

Creamy Pejibaye & Heart of Palm Picadillo (Braised in coconut cream with culantro coyote oil over handmade corn tortillas)

FIRST COURSE

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Creamy Roasted Pepper & Mango Pasta with Achiote-Chicken and Toasted Cashews

Achiote-Roasted Chicken Breast over Creamy 'Arroz de Maíz' (Traditional Cracked-Corn Risotto)

Green Mango & Fresh Catch Ceviche with Infused Chili-Lime Dressing