Gilberto Briceno Gómez Email & Phone Number

Guanacaste, Costa Rica

As the Founder and chef at The Road Less Traveled Cuisine, I am deeply committed to bringing the vibrant essence of Guanacaste, Costa Rica to every dish we present. Guided by principles of sustainability and authenticity, I oversee the creation of personalized chef experiences, immersive cooking classes, and a constantly evolving tasting menu in our intimate food lab. Every decision, from ingredient sourcing to menu planning, is a celebration of local flavors, traditions, and culinary innovation.

Monteverde, Costa Rica

Guanacaste, Costa Rica

Plant based wellness center in Guanacaste, Costa Rica.

Guanacaste, Costa Rica

San Jose, Costa Rica

We are a group that seeks to tell a story through food by performing original gastronomic inventions in the form of "Pop-Up" events. We like to compare the "Pop-Up" concept to a play: apart from eating delicious food, one can expect to spend a dynamic evening in a warm, entertaining space, shared with likeminded folk who enjoy eating and drinking well. Our "Pop-Ups" are an alternative gastronomic experience. The theme, menu, and atmosphere are adapt according to the location. For us, it is a way of inspiring native ingredients and working hand-in-hand with local producers in order to leave a mark in time and exalt the new generation of Costa Rican gastronomy.The main objective of Vestigio Creativo is to revalue the native ingredients of the "Tico Territory" and to deliver a high quality service. Under the modality of "Pop-Up" we adapt a space to develop a 10 courses tasting menu with their respective wine pairing. where the protagonists are the native ingredients that we forage from the jungle; that for some reason people have stopped using as part of their daily diet or, they are unaware of its existence.

Åre, Sweden

The Cycles of FävikenWe do things as they have always been done at Jämtland mountain farms; we follow seasonal variations and our existing traditions. We live alongside the community.During the summer and autumn, we harvest what grows on our land as it reaches the peak of ripeness, and prepare it using methods we have rediscovered from rich traditions, or that we have created through our own research to maintain the highest quality of the end product.We build up our stores ahead of the dark winter months. We dry, salt, jelly, pickle and bottle. The hunting season starts after the harvest and is an important time, when we take advantage of the exceptional bounty with which the mountains provide us. By the time spring and summer return to Jämtland, the cupboard is bare and the cycle begins again.

Rio De Janeiro

En los últimos 3 años, nuestras dos huertas, una en Itahnanga y otra en el Valle de las Viras, ha evolucionado y contribuido al crecimiento del restaurante. Los huertos son la base de inspiración y cambios constantes en el menú. A cada nueva temporada las huertas nos alegra con nuevos productos y nos obligan a desarrollar menús inéditos.Nuestras huertas son las mayores fuentes de conocimiento que tenemos - inspiración pura.

La Paz, Bolivia

El restaurante Gustu fue establecido en abril de 2013, con el objetivo de convertirse en una vitrina para el gran potencial productivo, cultural y biodiverso de Bolivia.Trabajamos única y exclusivamente con productos bolivianos, buscando la revalorización y el reconocimiento de los productos locales y el trabajo de los productores que los hacen posibles.Buscamos entender a Bolivia desde sus secos y fríos paisajes andinos, pasando por la fresca y cálida vegetación de sus valles, hasta sus humedales y sus ricos ríos amazónicos, pero sin olvidar nunca a su gente.Nuestro objetivo es proponer a nuestros comensales una oferta culinaria que impulse el desarrollo de una percepción más precisa de los productos y sabores locales.

Santiago, Chile

"La tradición siempre puede ser mejorada por medio del conocimiento”.Desde el año 2006 Rodolfo junto a su equipo se ha dedicado a profundizar, recorrer y documentar el territorio y la cocina Chilena, así como la gran carga cultural que tienen estos ingredientes únicos en el mundo, utilizados principalmente por el pueblo Mapuche, con un sentido muy importante, no solo de alimentación sino de conexión con el suelo.Hoy en día creemos que estos ingredientes, pueden transformarse en una verdadera revolución, con el objetivo de explorar nuevas posibilidades en el territorio Chileno y su cultura. Miramos hacia atrás para caminar adelante, intentando conectar nuestro pasado con un posible futuro.

Bilbao, Pais Vasco, Spain

The Azurmendi*** restaurant is the place where our culture, customs, and way of doing things walk together towards the future. A sea of ​​authenticity where you feel the tradition and the cutting edge. The essence, intensity, and flavor of the cuisine of Eneko Atxa.

Barcelona, Cataluña, España

A luxury boutique hotel in Barcelona, where you can enjoy the best views over Barcelona city in a privileged environment.

Bachillerato, Gastronomía

The Gastronomy career at the "Universidad Latina de Costa Rica" trains professionals capable of managing gastronomic companies, taking.

Diplome Culinaire D'Hotelier Le Cordon Bleu, Gastronomy

Founded in Paris in 1895, Le Cordon Bleu is considered today the largest network of culinary and hospitality schools in the world.