Chef Miguel Angel Poppe
Private Chef In San Rafael
Get to know me better
The maximum satisfaction is when guests "lick their fingers" of your food. I search the fusion between natural, healthy, gourmet, local and perfectio
As a child I learned to cook at home, with my mother who was a experienced chef, I started as a chef assistant in 1998 and 6 months later, I was in charge of a restaurant. In 2002 I studied for 3 years at the National Institute of Learning INA of Costa Rica and I am graduated as Hotel Chef. I am certified CEC Certified Executive Chef. I traveled to the coastal regions (Guanacaste and La Fortuna) of Costa Rica and worked for 8 years in most of the country's 5-star hotels, learning various culinary techniques and experience in costs control, recipe standard and leadership with personnel in charge. I am currently the Food and Beverage Manager in a hotel group and in my time off, I do private chef services. I love cooking and want to people taste the native ingredients of Costa Rica transformed into gourmet dishes with international techniques.
More about me
For me, cooking is...
Fresh ingredients, identity, creativity and expression.
I learned to cook at...
With my mother, and in hands of my mentor chefs,, the places I work in and in my culinary school.
A role model in the kitchen is...
My role model is Mario Batali, he never lose a battle in Iron Chef America, his cooking style is natural and simple, it is the best.
A cooking secret...
To not waste ingredients, cooking just the right amount; technique, to use fresh ingredients and taste, always taste, what you are preparing.
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