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Guest chef


the extra-ordinary Chefs who cook hir

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Guest chef


the extra-ordinary Chefs who cook hir

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HOME CHEF  Noam Kostucki

HiR Fine Dining emerged from my passion for eating exciting food, the new ingredients I discovered in Costa Rica and a desire to share with others the magic I experience here every day.

Within a few months of opening, my "trilingual ceviche" was selected as one of 25 dishes to travel around the world for by Open Table from over 40,000 restaurants. I like to create food that brings a sense of magic. 

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Quentin Villers


Michelin star chef

quentin villers

Quentin Villers


Michelin star chef

quentin villers

 

Michelin star chef Quentin Villers has mentored me since the start of HiR Fine Dining. He was the first guest chef and he returns HiR regularly to create new freestyle menus. When he cooks HiR, he does what he calls freestyle cooking: he doesn't know what ingredients he will cook with until he arrives in the kitchen the morning of the dinner. His only instructions are to buy the most beautiful, interesting and tasty ingredients available that day.

Quentin’s main activity is managing 3 of the 4 restaurants at Hotel Nayara in La Fortuna, for which he leads a team of over 20 people.  As a result of his outstanding work with the restaurants and the unique character of the hotel, they were selected to enter Relais & Chateaux, a prestigious network of unique luxury hotels with exquisite cuisine. 

 
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Magdalena de la Torre


vegan chef

Magdalena de la Torre

Magdalena de la Torre


vegan chef

Magdalena de la Torre

When Magdalena told me about co-creating a vegan fine dining experience, I wasn't convinced at all. She insisted that I tried her food, and truth be told: I was blown away by her flavors and that she operates in the kitchen like a chemist. I changed my mind and we created a series of vegan fine dining experiences. The attendance was in majority by non vegans/vegetarians who all said that they didn't miss the proteins, which for me is the most amazing compliment. 

Magdalena is a vegan cuisine consultant and chef who travels around the world to elevate the world of vegan food. She was the second guest chef and opened my world to the possibilities of what can be created when cooking with chefs who have completely different backgrounds.  

 

Cooking HiR by Magdalena de la Torre

"Cooking at HiR was an experience that went beyond my expectations about being a chef and serving special dinners to my guests. While working together, Noam and I enjoyed highly valuable cooking experiences that will remain with us for ever!

As an entrepreneur this opportunity gave me so much power to keep on creating amazing dishes and moments for people who are there waiting for teams like Noam and me to show up and create magic with food!Thanks HiR. Thanks Noam. Big hug."

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Penny Melville-Brown


Blind Baker

Penny Melville-Brown

Penny Melville-Brown


Blind Baker

Penny Melville-Brown

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Penny is a blind home cook who created an incredible adventure to cook with chefs from all over the world. She visited HiR Fine Dining as part of her world tour. We delivered a talk at the national association for blind people, and we created a seven plates fine dining experience for HiR Fine Dining. 

In the first part of her life, Penny was part of the Royal Navy, became their first female lawyer and got blind. She then started a charity to help disabled get back in employed and received an OBE for her amazing work (Officer of the Most Excellent Order of the British Empire). In January 2017, Penny started Baking Blind (www.bakingblind.com) and received a prestigious award to cook around the world with chefs and showcase the magic that blind people can create.

Cooking HiR by Penny Melville-Brown

"When the water supply fails for six hours before a 7 course fine dining service and the only solution is gathering the torrential rain, you know  what separates the passionate cooks from the rest!  Not only did I learn about amazing new ingredients  such as papaya and avocado seeds, but Noam was inspirational in breaking down caution in flavour combinations.  Where else would I have made coriander and chilli Victoria sponges to accompany seared pineapple brushed with chilli oil?  We had a fabulous time taking classic British dishes, turning them upside down with fresh ideas and receiving great feedback from the diners.

His new kitchen promises a much smoother cooking experience but without the drama of the chef having to use a pick-axe to rescue the car of a stranded guest?  So the adventures of jungle cooking go way beyond tantalising tastes and textures: there’s a whole world of sensation, the unexpected and wholly memorable waiting to be served up."

 
 
 
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Coline Roux


French Baker

Coline Roux

Coline Roux


French Baker

Coline Roux

 

Coline Roux is the creator of Homemade Food Costa Rica, from where she sells freshly baked cakes. She joined HiR Fine Dining as the 11th dish and was a sensation. Since then, we have teamed up to serve food at music festivals, private chef dinners and dinners on the beach. She specializes in French style cooking with a twist. 

 
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Rob Nessel


vegan chef

rob nessel

Rob Nessel


vegan chef

rob nessel

 

I was asked to do a vegan dinner after Magdalena had left the country, so I reached out to Rob Nessel. He's a passionate vegan home chef, and he had been a guest at our first vegan fine dining adventure. When Rob's family went vegan 3 years ago, he started cooking three vegan meals a day for his family. He says his children are his best critics because they don't shy away from telling him what they don't like. I love Rob's enthusiasm, his understanding of vegan food and his willingness to try something new. 

We created a vegan meal with eight completely new dishes, and guests were thrilled. One of the non vegetarian guest said it was one of the best meal he's ever had, regardless of there not being meat / fish. 

Rob serves home made vegan pierogi and vegan bread at various markets.