Mario was born in Betel, Manzanillo, into a family with three sisters, one brother, and loving parents. His childhood unfolded amidst the flickering lights of candles and the comforting warmth of a wood-fired kitchen, in a home untouched by electricity.

Nestled in the pristine beaches of Manzanillo, their abode was situated in a pasture, where daily life demanded effort and collaboration. School journeys were made on horseback, and domestic chores included milking cows for sustenance.

Everyone, from the youngest to the oldest, pitched in with household tasks, sharing responsibilities, including cooking.

It wasn't until he turned 19 that Mario took his first steps into the workforce in the kitchen of a local hotel. It was there that his passion for gastronomy began to blossom. Starting from an empirical foundation, Mario immersed himself in the culinary world, absorbing knowledge from various cuisines, both local and international. Over fourteen years, his career unfolded across different high-quality hotels and restaurants, where he honed his skills and developed his own style.

Mario's culinary approach focuses on enhancing the local delights of Costa Rica and his region with international touches. His mission is to demonstrate that Costa Rican cuisine is worthy of enjoyment, using local and fresh produce, as well as fusing international flavors with indigenous ingredients to create extraordinary dishes that delight the palate.

His primary goal is to provide his diners with a unique and memorable experience.

For Mario, there is no greater satisfaction than seeing empty plates and a smile on the faces of those who have enjoyed his food. This commitment to excellence and passion for cooking continues to be the pillars of his career, inspiring others to appreciate the culinary richness of his homeland and beyond.