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Relais & Châteaux Chef

Nicolás Di Paolo

Chef - Relais & Châteaux

Nicolás Di Paolo

El Silencio Lodge & Spa

Bajos del Toro - Costa Rica

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L'histoire d'un chef Relais & Châteaux

Nicolás Di Paolo’s biography is a veritable recipe for culinary virtuosity, interweaving his ancestry with a passionate journey through the best schools and most select restaurants in the Americas and Europe.

He spent his childhood in Balcarce, a small agrarian city in the Argentinian highlands. In this charming hometown, Nicolas first crafted his love for the culinary arts at his grandparent’s Italian restaurant, a local favorite that paid homage to the family’s cultural roots.  His formal studies commenced at L’Ecole of Culinary Arts in Buenos Aires and soon earned him the opportunity to work at Harry Cipriani, one of this cosmopolitan city’s most recognized favorites.   Soon after, Nicolás relocated to Valle de Las Leñas in Mendoza where he honed his skills as the ski resort’s Chef de cuisine.  By 2006, Chef Nicolás Di Paolo heeded to the call of the Old World.  He enrolled in Barcelona’s Escuela de Cocina Bellart, earning post graduate degree as Chef and Pastry Chef. 

During his years in Europe, he joined the culinary teams behind Michelin rated restaurants including Comerc 24 and Ferrán Adrià’s legendary, El Bulli.  As part of the talent behind El Celler de Can Roca, Nicolás celebrated the restaurant’s first designation as Best Restaurant in the World in The World’s 50 Best Awards 2013.

From the peaceful countryside to the energy of the city.  From snow covered landscapes to seaside backdrops.  From a childhood flicker to a full-on pursuit of a dream.  Chef Nicolás Di Paolo crafts dishes that embody the flavors, textures, and aromas that punctuate life’s memorable moments.  At El Silencio Lodge & Spa he is excitedly turning to Costa Rica’s agricultural riches as the raw elements of a new menu that promises delicious wellness and inspired delight.  We are honored to have him!

How did you become a Chef?

I spent his childhood in Balcarce, a small agrarian city in the Argentinian highlands. In this charming hometown, I first crafted my love for the culinary arts at my grandparent’s Italian restaurant, a local favorite that paid homage to the family’s cultural roots. 

How would you define your cuisine?

My signature cuisine is based on memories and tradition. With a Mediterranean influence and respecting the product and its producers. I have met and learned from magnificent people, Artur Martínez, Pep Nogué, Joan Roca, the Adrias, Isi Dillon, very influential people who have accompanied me every day on this culinary path.

What are your favourite products and criteria for choosing?

All local products are my favorites. I get inspire by all ingredients. I get to know each product, become friends with it, embrace it, to get the maximum benefit from it, by being respectful with the environment as it is our commitment to the planet.

What professions surround you and what would you like to pass on to them?

Together with my team, we transmit responsibility and professional criteria. We are providers of happiness to our guests; we are in love with hospitality.

Do you have a Chef’s tip for Sunday cooking?

My favorite recipe is to feel and be happy when cooking for family, friends or guests, the main ingredient must be fun.

Les restaurants Relais & Châteaux de Nicolás Di Paolo

Las Ventanas

  • Expression of the terroir
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