Join us for a celebration of Guanacaste culinary traditions and the many ways our local cuisine
continues to evolve. This two-day event features six international chefs, each with a unique take on Costa Rican cuisine, as they work together to bring the colorful ingredients of Guanacaste to life. Join us to enjoy fantastic food and pairings, live music, beautiful scenery, and the company of friends in a memorable celebration of local flavor that you won’t want to miss!

Culinary Celebration

January 25th, 2019
@ Sentido Norte Restaurant, Casa Chameleon Hotels

FROM 4:30 PM TO 8:30 PM

4.30 – 6 pm  Live music with passed hors d’oeuvres around the pool with DJ

6 – 8.30 pm  6 course sit down dinner (1 dish per chef), with live music

Cost per ticket

$150 USD tax and service included
$180 USD tax and service included with wine pairing

Advanced reservations required with full and final non-refundable payment at time of booking. Guest can choose to purchase with or without wine pairing


Appetizers by the pool from 4.30pm to 6pm

1 Guanacaste-inspired complimentary cocktail per guest prepared by mixologist, Liz Furlong.
*Additional beverages will be charged by consumption.

Formal 6 course sit down dinner at Sentido Norte Restaurant


Smart casual


Live DJ by the pool at sunset.
Live sax music during dinner.

Fiesta en la Plaza

January 26th, 2019
@ Plaza Lucia, Town of Las Catalinas


Live music and entertainment, buffet stations with assorted traditional Guanacaste dishes and 1 station per guest Chef who will be serving bite size appetizers based on the tastes of their Guanacaste-inspired dishes.

Cost per ticket

$60 USD tax and service included
Beverages will be charged by consumption.




Live music and entertainment in Plaza Lucia
Buffet stations with Guanacaste-inspired bites (1 station per Chef)

Type of seating

Unassigned seating.
Picnic and cocktail tables.

Reserve now as space is limited!


(506) 2654-4600

(506) 2103-1200





Chef John Mooney

Executive Chef and Partner of Bell, Book and Candle, Bidwell, and now Chef/Founder of Kakele House Hawaii. Mooney’s career has taken him on a winding, global culinary journey, creating menus and overseeing kitchen operations throughout restaurants from India to Ireland and back to New York City and Washington D.C. In 2016, Mooney opened an operating farm and event space on the island of Oahu called Kakele where guests can interact throughout the preparation in a one-of-a-kind outdoor kitchen with custom fire pit, wood burning oven and 3 different grills.
Chef Justin Smillie

 Born in Upland, California, raised in New Jersey, Smillie has always been inspired by the rustic elements of the outdoors. In 2014, Smillie and Chef Stephen Starr decided to collaborate on Upland where Smillie offers dishes that showcase his Californian roots and seasonal culinary sensibilities. In 2015, Smillie released his first cookbook, Slow Fires: Mastering New Ways to Braise, Roast, and Grill. The second outpost of the beloved NYC eatery opened in Miami in 2016.


Chef Deuki Hong

Deuki graduated near the top of his class from the Culinary Institute of America. His career includes cooking at Momofuku, at Michelin three-starred Jean-Georges, and an executive chef role at Baekjeong NYC in Manhattan’s Koreatown. He’s recently been recognized as an Eater Young Gun, named to the Zagat 30 Under 30 list and 2016 Forbes 30 under 30 list. He is also the co-author of New York Times Best Seller Koreatown: A Cookbook.
Chef Jose Lopez
Born in San Jose, Costa Rica, Chef Jose is a leading connoisseur of his country’s culinary identity–a melting pot of European, African and Meso-American influences. He has spent his career championing Costa Rica’s indigenous products, flavors, and traditions, while advocating for the preservation of its natural resources. His background includes a Grand Diplome from Le Cordon Bleu School in Paris and cooking in restaurants in Jerusalem, Valencia, Paris, and Madrid. He also opened and operated three acclaimed restaurants in Central America. Chef Jose is honored to be Casa Chameleon Hotel’s Executive Chef.

Chef Gilberto Briceño

Gilberto was presented with the opportunity to travel around the world and cook at several Michelin-starred restaurants, which include Azurmendi (Basque Country, Spain), Boragó (Santiago, Chile), Gustu (La Paz, Bolivia), Lasai (Rio de Janeiro, Brazil) and Fäviken (Jamtland, Sweden). Now in Costa Rica, is in a constant search for native ingredients collected in different ecosystems of the country.
Chef Monica Phillips
Chef Monica is a  graduate from the Ulatina in Costa Rica, Le Cordon Bleu Grand Diplome. She specialized in French Pastry, in the French Pastry School of Chicago, under Chefs Antonio Bachour, Martin Diez, Frank Hasn’t, and Joel Reno. Actually, she is the Chef and Owner of “Creme Caramel” Pastry Shop in Escazu, Costa Rica
(c) bidrop.com-2016-11-17-163817 - (142)


Find out about special rates for the Guanacaste Nights weekend