Private Chef Luis Morillo Arcila

I trained at prestigious culinary institutions in Latin America and Europe, where I learned to blend traditional techniques with contemporary innovations. Inspired by my Venezuelan heritage, I find in Latin role models such as Gastón Acurio, Enrique Olvera, Alex Atala, and Sumito Estevez the passion to transform native ingredients into unique gastronomic experiences. Every dish I create is a tribute to the diversity of flavors of our region, merging our traditions with the creativity of modern cuisine.

For me, cooking is...

For me, cooking is a canvas where I express tradition and modernity, transforming ingredients into art that awakens the senses and enriches the soul.

I learned to cook at...

I learned to cook in the warmth of my home and at prestigious Latin schools, where tradition merges with innovation.

A cooking secret...

One secret in cooking is the love and passion with which ingredients are fused, transforming them into works of art that tell a story.

My menus

Local Cuisine - Temptation Menu

STARTER

Choose 1 dish

Mini Arepas with Braised Pork and Guasacaca

Corvina Ceviche with Passion Fruit and Plantain Chips

Patacones with Garlic Shrimp and Avocado Cream

FIRST COURSE

Choose 1 dish

Pejibaye Soup with Smoked Cheese and Homemade Croutons

Beef Carpaccio with Cilantro Aioli and Yuca Tostones

Warm Palm Heart Salad with Fresh Cheese and Guava Vinaigrette

MAIN COURSE

Choose 1 dish

Fried Red Snapper with Coconut Rice and Caribbean Salad

Braised Beef Ribs with Sweet Potato Purée and Grilled Vegetables

Stuffed Chicken with Palm Cheese and Spinach, Tamarind Sauce, and Creamy Rice

DESSERT

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Soursop Cheesecake with Cane Honey Reduction

Rice Pudding Infused with Spices and Artisan Rum

Costa Rican Cocoa Tart with Local Vanilla Ice Cream

Mediterranean Cuisine - Basic Menu

STARTER

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Classic Bruschetta: Artisan bread with tomato, garlic, basil, and olive oil

Hummus with Toasted Pita Bread: Chickpea purée with tahini, lemon, and cumin

Tzatziki with Vegetable Crudités: Greek yogurt with cucumber, garlic, and fresh herbs

FIRST COURSE

Choose 1 dish

Tomato and Basil Soup: With a touch of extra virgin olive oil

Greek Salad: Tomato, cucumber, red onion, olives, and feta cheese

Spanish Omelet: Traditional potato and onion omelet, served with aioli

MAIN COURSE

Choose 1 dish

Chicken and Vegetable Paella: Saffron-infused rice with peppers and Mediterranean spices

Pasta with Genovese Pesto: Fresh basil, garlic, parmesan cheese, and pine nuts

Homemade Moussaka: Greek-style eggplant lasagna with meat and béchamel sauce

DESSERT

Choose 1 dish

Baklava with Honey and Nuts

Almond Tart with Candied Orange

Artisan Yogurt Ice Cream with Honey and Walnuts

Mediterranean Essence

STARTER

Choose 1 dish

Classic Bruschetta: Artisan bread with tomato, garlic, basil, and olive oil

Hummus with Toasted Pita Bread: Chickpea purée with tahini, lemon, and cumin

Tzatziki with Vegetable Crudités: Greek yogurt with cucumber, garlic, and fresh herbs

FIRST COURSE

Choose 1 dish

Tomato and Basil Soup: With a touch of extra virgin olive oil

Greek Salad: Tomato, cucumber, red onion, olives, and feta cheese

Spanish Omelet: Traditional potato and onion omelet, served with aioli

MAIN COURSE

Choose 1 dish

Chicken and Vegetable Paella: Saffron-infused rice with peppers and Mediterranean spices

Pasta with Genovese Pesto: Fresh basil, garlic, parmesan cheese, and pine nuts

Homemade Moussaka: Greek-style eggplant lasagna with meat and béchamel sauce

DESSERT

Choose 1 dish

Baklava with Honey and Nuts

Almond Tart with Candied Orange

Artisan Yogurt Ice Cream with Honey and Walnuts

Harvest Prestige

STARTER

Choose 1 dish

Tuna Tartare with Avocado Emulsion and Purple Yuca Chips

Crispy Pork Belly Arepitas with Guasacaca and Smoked Cheese Foam

Corn Empanadas Stuffed with Lobster and Mandarin Lime Aioli

FIRST COURSE

Choose 1 dish

Seafood Soup with Coconut Milk, Turmeric, and Panamanian Chili

Palm Heart, Green Mango, and Shrimp Salad with Tamarind Dressing

Corvina Tiradito with Aji Amarillo, Mango, and Passion Fruit Pearls

MAIN COURSE

Choose 1 dish

Whole Grilled Red Snapper with Fresh Herb Mojo and Truffled Yuca Purée

Beef Tenderloin with Local Spice Crust and Drip-Brewed Coffee Reduction

Braised Lamb with Spices and Cane Honey, Served with Sweet Potato Purée and Asparagus

DESSERT

Choose 1 dish

Costa Rican Cocoa Mousse with Almond Crunch

Passion Fruit and Mango Tart with Ginger Meringue

Coconut Soufflé with Caramel Cream and Rum

Temptations of the Land

STARTER

Choose 1 dish

Mini Arepas with Braised Pork and Guasacaca

Corvina Ceviche with Passion Fruit and Plantain Chips

Patacones with Garlic Shrimp and Avocado Cream

FIRST COURSE

Choose 1 dish

Pejibaye Soup with Smoked Cheese and Homemade Croutons

Beef Carpaccio with Cilantro Aioli and Yuca Tostones

Warm Palm Heart Salad with Fresh Cheese and Guava Vinaigrette

MAIN COURSE

Choose 1 dish

Fried Red Snapper with Coconut Rice and Caribbean Salad

Braised Beef Ribs with Sweet Potato Purée and Grilled Vegetables

Stuffed Chicken with Palm Cheese and Spinach, Tamarind Sauce, and Creamy Rice

DESSERT

Choose 1 dish

Soursop Cheesecake with Cane Honey Reduction

Rice Pudding Infused with Spices and Artisan Rum

Costa Rican Cocoa Tart with Local Vanilla Ice Cream

Essence of the Land

STARTER

Choose 1 dish

House Chifrijo: Crispy pork belly, tender beans, pico de gallo, and rice

Tostones with Creole Sour Cream: Fried green plantains with coastal-style sour cream sauce and cilantro

Traditional Tilapia Ceviche: Citrus-marinated tilapia with red onion, sweet pepper, and toasted corn

FIRST COURSE

Choose 1 dish

Black Bean Soup with Poached Egg: Black bean broth with local spices and corn toast

Country Salad: Fresh lettuce, tomato, fresh cheese, avocado, and passion fruit vinaigrette

Potato and Artisan Chorizo Hash: Served with homemade tortillas

MAIN COURSE

Choose 1 dish

Traditional Casado: Rice, beans, sweet plantains, fresh salad, and beef in Creole sauce

Garlic Tilapia: Served with yuca purée and sautéed vegetables

Chicken in Achiote and Coconut Sauce: Served with cilantro rice and white beans

DESSERT

Choose 1 dish

Coconut and Caramel Flan

Three-Milk Cake with Drip-Brewed Coffee

Papaya Sweet with Fresh Cheese

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Chef Luis Morillo Arcila

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More about me

For me, cooking is...

I learned to cook at...

A cooking secret...

My menus

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