Auberge Resort Hacienda AltaGracia Names New Executive Chef
Hacienda AltaGracia, Auberge Resorts Collection’s first Central American property located in Costa Rica’s lush mountains of Pérez Zeledón, announces the appointment of Ramces Castillo as Executive Chef. In his new role Castillo will lead the culinary program for all of the resort’s dining outlets including its signature restaurant, Ambar. Pairing classical cooking techniques with the flavors of Latin America, Chef’s new menu will celebrate the bounty of the region and will be sourced from the resort’s on-site 20-acre sustainably managed farm.
“We are excited to welcome Chef Castillo to lead our culinary team,” says JP Alfonso, general manager of Hacienda AltaGracia. “His professional experience, understanding of flavors and inspired approach to fresh, locally-sourced cuisine will truly embrace our destination-focused culinary program.”
Chef Castillo will bring a distinct global perspective and command of Latin flavor profiles to Hacienda AltaGracia, building upon a culinary trajectory of more than 10 years that has included top positions in St. Lucia, Dominican Republic and Mexico. Chef’s remarkable dishes, using local ingredients and plated in an artistic manner, are a result of his skillful precision of Japanese knife skills and appreciations of the elegance and finesse of classic French cuisine.
Cultivating the best ingredients for the kitchen from the on-site organic farm, Chef Castillo invites guests to dig in and accompany him in the selection of fresh produce each morning for the days’ dishes at Hacienda AltaGracia’s organic farm, La Huerta. For lunch, guests can experience the harvesting of fresh fruits, vegetables, and herbs immediately before they are prepared and served at an al fresco barbeque right onsite at the farm.
Chef Castillo’s menus at the resort will be ever-changing and always reflective of the seasons. They will feature selections that incorporate the region’s best local produce and fresh ingredients with signature dishes such as Pan Seared Local White Trout with creamy watercress, wild berries, tapioca and lavender foam.
Chef Castillo lives in Pérez Zeledón with his wife and three daughters.