Get to Know Your Ghyd
I love what I do as a personal chef. When you cook in a restaurant kitchen, you simply cook — you prepare the meals as thoughtfully as you can, but once they’re out the door, that’s it. You have no idea who’s going to eat it, what their expectations were, or if they even enjoyed it. I wanted to know the people I was cooking for. I wanted to make the food with love; with their preferences in mind. I wanted to know I was making something that my clients would savor and appreciate with each bite. I wanted them to know how personal the experience was.
I started cooking with my father in his restaurant in Buzios, Brazil in 1998 when I was 21 years old. I’m from Buenos Aires, Argentina but my friend and I decided we were going to Brazil for the surfing. I worked as a host; a bartender and then a bar manager; moved onto the manager of the restaurant, and eventually took ownership. I’d dedicated my life to the business, but realized I needed to find the equilibrium between my lifestyle and the cuisine. I wanted to cook in a place that I could use food as an art — I wanted to combine the local cuisine that influenced my cooking style to create an amazing meal in Costa Rica.
I’d be remiss if I didn’t say that the waves didn’t carry any weight in my decision to go to Costa Rica in 2007. It was as much a lifestyle choice as it was a career decision.
In 2013, I began working as a personal chef with an agency which allowed me to become proficient in the system, style, and times. By 2016, I was ready to embark on an independent career. I feel truly privileged to be able to offer my private services in a family’s home, seeing them surrounded by the souls they treasure, while providing local and international foods with my clients’ preferences always front of mind.