ICT strengthens gastronomic tourism with the help of eight renowned international chefs with Michelin-starred experience

The Costa Rican Tourism Board (ICT) held its Gastronomic Update on Contemporary Cuisine Trends in San José on Monday, September 22nd, bringing together renowned international chefs with experience in Michelin-starred restaurants. The gathering and exchange of culinary experts took place at the Hilton Sabana Hotel and was attended by students, emerging chefs, restaurant owners, and representatives from culinary education centers.

This initiative sought to update and strengthen the skills of professionals in the Costa Rican gastronomy sector, as well as promote gastronomy as a travel motivator and a pillar of the country's sustainable tourism development. 

The event featured a panel format in which invited chefs shared their knowledge, contemporary cooking techniques, and international experiences, offering attendees the opportunity to interact and learn from world-class figures. Participants included Pablo Gonzáles (Spain, two Michelin stars); Kisko García (Spain, one Michelin star and two Repsol suns); Benito Gómez (Spain, two Michelin stars and two Repsol suns); Israel Ramos (Spain, one Michelin star and two Repsol suns); Mitsutaka Kawata (Japan/Spain, a leading figure in Japanese and Mediterranean cuisine); and Chef Tita (Dominican Republic), who showcased the richness of global cuisine and its connection to local products.

They were joined as a special guest by Chema León Franco, a food marketing expert and communications manager for Madrid Fusión and Marketing Director for Makro. He shared his knowledge of how a country can position itself as a destination through its dishes, flavors, and high-quality local recipes.

Randy Siles, a Costa Rican chef, ambassador of Sustainable Gastronomy of Costa Rica, and founder of the project, highlighted the event's relevance: "Beyond talking about new trends or updating existing ones, the most valuable thing for me is the contribution these great chefs make to Costa Rica: their way of seeing the culinary world, the passion with which they work, and the respect they have for the product. The essential thing is that their thinking and vision become an inspiration that transcends. Furthermore, their presence draws international attention to our country and places Costa Rican cuisine on stages of global prestige."

For her part, Ireth Rodríguez, Head of the Promotion and Development Department of the ICT Vacation segment, emphasized the strategic importance of gastronomic tourism: "Gastronomy not only enriches the tourist experience, but is also a pillar of sustainable development. It creates linkages that benefit communities, promoting local purchases, preserving traditions and culture, and contributing to people's well-being. Furthermore, it brings renowned international chefs, which strengthens national talent and elevates the country's gastronomic standards. These actions are aligned with the philosophy of the National Gastronomy Plan: sustainable and healthy, projecting our identity through innovative, high-quality dishes."

The event is part of the ICT's ongoing effort to position Costa Rica as a top-tier gastronomic destination, promoting tourism experiences that combine culture, innovation, and sustainability.

It also represents a key step in preparing Costa Rican professionals for the Third Sustainable Gastronomy Congress, which will take place this weekend in Guanacaste. 

Source: ICT.