Private Chef Tara Tonelli

A Latin American chef shaped by experiences across Argentina and Central America, drawing inspiration from the culinary traditions of Italy, India, Japan, Mexico, and Costa Rica. With a background in visual arts, I create colorful, ingredient-driven dishes centered on mushrooms, seaweeds, plants, and ferments. My cuisine celebrates seasonality, creativity, and bold flavors, balancing technique and curiosity to craft vibrant and memorable dining experiences.

For me, cooking is...

An act of care and creativity, combining visual artistry with the flavors and traditions of different cultures to connect people through food.

I learned to cook at...

Trained at IAG Cooking School, I worked across Latin America in Indian temples, restaurants, retreats, and created my own restaurant.

A cooking secret...

Choosing diverse, high quality ingredients to craft dishes that harmonize texture, color, flavor, and nutrition.

My menus

Indian Inspired Costa Rican Flavours

STARTER

All inclusive

Cucumber & Mint Raita: Refreshing yogurt with cucumber, fresh mint, toasted cumin, and cilantro. Served chilled with crispy flatbread

FIRST COURSE

All inclusive

Cauliflower Pakora Bites: Crispy cauliflower florets marinated in Indian spices and fresh Costa Rican lime, lightly battered and fried until golden, served with a cilantro-mint chutney

MAIN COURSE

All inclusive

Tofu Coconut Masala: Golden tofu in a rich coconut and tomato curry infused with ginger, cardamom, cumin, and coriander, finished with fresh herbs and served with aromatic rice

DESSERT

All inclusive

Ango Shrikhand: Traditional Indian strained yogurt delicately flavored with ripe mango, cardamom, and saffron, served chilled and finished with fresh tropical fruit

Seasonal Argentine–Italian Dining Experience

STARTER

Choose 1 dish

Tuna Carpaccio: Thinly sliced fresh tuna dressed with citrus, extra virgin olive oil, flaky sea salt, capers, and microgreens, highlighting the delicate flavor and texture of the fish

VEG Beet Carpaccio: Thinly sliced roasted beets served with a citrus vinaigrette, toasted nuts, fresh herbs, and peppery greens, creating a vibrant and elegant plant-based starter

FIRST COURSE

All inclusive

Bicolor Gnocchi: Handmade potato and sweet potato gnocchi served in a pink roasted tomato sauce with basil, olive oil, and coconut cream

MAIN COURSE

Choose 1 dish

Local Catch Acqua Pazza Fresh local catch gently poached in a light broth of cherry tomatoes, white wine, garlic, olives, and fresh herbs, accompanied by a seasonal salad of local greens, roasted celery, citrus segments, and extra virgin olive oil

VEG Roasted cauliflower steak with romesco base: Thick-cut cauliflower roasted until golden and tender, served with a rich romesco sauce made from roasted peppers, tomatoes, almonds, and olive oil, finished with fresh herbs and toasted seeds

DESSERT

All inclusive

Cashew-Based Dulce de Leche Panna Cotta – A silky cashew milk panna cotta atop crunchy cashew praline

A Taste of Costa Rica

STARTER

Choose 1 dish

VEG OPTION: Coconut and palm hart ceviche with sided plantain

MEAT OPTION: Catch of the day ceviche in a costa rican style with sided plantain

FIRST COURSE

Choose 1 dish

VEG GALLITOS: Local tacos with seasonal vegetables, black beans and avocado-dill dip

FISH GALLITOS: Local tacos with seasonal fish, vegetables, and avocado-dill dip