Private Chef Leonel Chinchilla

I am a private chef with a stoic vision of cooking: creating dishes with intention, balance, and deep respect for the ingredients.

I focus on delivering thoughtfully crafted dining experiences from the very first moment, where attention to detail, precision, and genuine human connection make the difference.

Each service is designed so my guests feel cared for, relaxed, and free to enjoy the experience without rushing.

For me, cooking is...

For me, cooking is something sacred. I deeply respect ancient cultures that continue to offer us recipes, ingredients, techniques, and traditions.

I learned to cook at...

I learned to cook from a young age by working alongside my family, many of whom are experienced chefs. Over time, I developed my own culinary style.

A cooking secret...

My secret in the kitchen is cooking with full presence and intention.

My menus

“Caribbean Roots, a Journey of Bold Flavors”

STARTER

Choose 1 dish

Caribbean-inspired ceviche with fresh fish and shrimp, prepared in a coconut-infused leche de tigre

FIRST COURSE

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Roasted cabbage salad with thyme and coconut oil, finished with tomato, red onion, cilantro, and a Caribbean-style vinaigrette

MAIN COURSE

All inclusive

Traditional rice and beans infused with coconut milk, thyme, and Panamanian chili, served with juicy Caribbean-style chicken and sweet caramelized plantain

DESSERT

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Coconut crème brûlée, rich and creamy, finished with a delicate caramelized crust

“Surf & Turf Fine Dining Experience”

STARTER

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Tuna poke tostadas with fresh tuna, mango, avocado, umami sauce, and spicy sriracha mayo, finished with microgreens

FIRST COURSE

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Roasted cauliflower with spices, served over house-made romesco sauce and fresh chimichurri

MAIN COURSE

All inclusive

Grilled filet mignon with green peppercorn sauce, paired with Pacific lobster bathed in garlic-caper butter, served over creamy cauliflower purée

DESSERT

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Warm chocolate brownie served with vanilla bean ice cream

“Flavors of the Sea, Cultural Infusions”

STARTER

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Seasonal fresh ceviche, prepared with authentic Peruvian leche de tigre, finished with cilantro oil and crispy sweet potato chips

FIRST COURSE

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Citrus green salad with baby lettuce, orange segments, cherry tomatoes, cucumber, and toasted seeds, dressed with a light orange vinaigrette

MAIN COURSE

All inclusive

Pan-seared fresh fish fillet, finished with garlic and thyme butter, served over roasted carrot purée, accompanied by asparagus and beurre blanc sauce

DESSERT

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Passion fruit cheesecake, creamy and smooth, topped with a vibrant tropical glaze