Chef Dania Fallas Zúñiga
Private Chef in Portegolpe
Get to know me better
I take inspiration from all areas of life and transform it into a full-on culinary experience, infusing each bite with love and passion.
I did not choose a culinary career, I surrendered to it. After going through college and a very different career, I had an adventure that changed my life: working at Brandywine Restaurant in the BVI. I came back home and immediately decided to go to culinary school. I completed my studies, with honors, from Universidad Politécnica de Costa Rica. After graduating I worked as an Executive Chef in several restaurants, designing menus based on seasonal, local and sustainable ingredients. We are very lucky here in Costa Rica to be able to create an entire menu made from what is growing all around us!

More about me
For me, cooking is...
Life, love and destiny
I learned to cook at...
Everywhere and from everyone! In this business you never stop learning!
A cooking secret...
Love and respect: For the produce, for the process, for the guest, for oneself.
My menus
Banana Pancakes served with real maple syrup
Omelette filled with you choice of cheese, old cuts and veggies. Topped with herbs and served with bacon
Fresh fruit, yogurt and locally made granola
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Catch of the day ceviche served with crispy plantain chips
Green mango, chayote and green papaya flower salad over orange aioli
Jumbo shrimp over tiquisque mash and a passion fruit glaze
Pinacolada pannacotta served with caramel rum sauce and coconut flour tuille
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Corn fried empanada, filled with beans and served with an avocado pico
Green papaya picadillo on handpress tortillas
Roasted chicken served with Tamarind sauce and green avocado rice
Coconut custard flan with burnt sugar banana and pineapples
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A Costa Rican take on an italian classic: Caprese salad with uchuvas, cuajada and basil
Catch of the day, basil creamy sauce and plantain risotto
Pannacotta with dark chocolate sauce and fresh passion fruit
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Soursap ceviche served with crispy plantain chips
Chayote noodle salad over ginger aioli
Surf & turf - sous vide New York steak with a butter beer sauce over yuca puree with garlic lemon cilantro jumbo shrimp
Banana caramel coconut tres leches
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Heart of palm filled with avocado cream and topped with cherry tomatoes
A Costa Rican take on an italian classic: Caprese salad with uchuvas, cuajada and basil
Homemade fresh pasta in passion fruit cream, topped with Garlicky Jumbo Shrimp
Dark Costa Rican Chocolate cheesecake served with Goldenberry sauce
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