Chef Paulo Valerios has 20 years of experience in the culinary world. He began his career in Italian restaurant kitchens, but his greatest achievements came from his own ventures, such as Stiefel Pub, La Ventanita Meraki, Cook or Die, and through culinary consulting for NGOs like CRUSA and Osa Conservation. However, it has been his work as a chef and partner at La Catina restaurant in the Tierra Magnífica Hotel in Nosara that has profoundly transformed his vision of gastronomy.

At La Cantina, Paulo has found new inspiration in modern Costa Rican cuisine, intimately connecting with local ingredients, ancestral traditions, and the deep sense of community that characterizes the Guanacaste region. This space has allowed him not only to create dishes that honor the culinary heritage of the country but also to immerse himself in gastronomic research to preserve and share these stories through his cooking. His passion for this project is such that he is documenting every step of the journey in a forthcoming book, hoping that his work at La Cantina can inspire future generations.