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Private chef · Guanacaste, Costa Rica
Del mar a la mesa. Nobody’s on kitchen duty.
From the sea to the table.
Fish landed this morning, cooked in your kitchen tonight. We shop, we cook, we clean up. Your family eats together.
Groups of any size
Food included. No grocery runs
Blue Zone cooking
Vegan menus. Not a side salad
One
Everyone gets a vacation
Somebody always ends up feeding eleven people. That is the job we take.
Two
One price, food included
Planning, shopping, the food, the cooking and the cleanup, in one price. No grocery bill at the end.
Three
A meal customized for everyone
Allergies, dietary restrictions, vegetarian, vegan, kosher-style, celiac, children. Tell us every need and we plan the menu around it.
How it works
Four steps
Most families book three to six months ahead. For Christmas, New Year and the following Easter, book by July.
Chef G gets back to you with a proposed menu
A day-by-day plan and a firm price. Change whatever you want.
We shop and cook
Fridge stocked before you land, if you add the arrival stock-up. Meals at the hours your family actually eats.
You enjoy your vacation
No supermarket run. No arguing about where eleven people can get a table.
Chef G’s calendar
Pick your week
Pick your arrival day, then your last day. Every date is confirmed with you on WhatsApp, so treat this as the calendar, not the contract.
- Open
- Already booked
- Your dates
Nothing chosen yet.
A week with us
Seven days
February, Papagayo, eleven people.
We are flexible: skip a lunch, swap a dinner for a restaurant night, add four cousins. We plan around your week.
Saturday
BreakfastCut fruit, pastries, coffee
LunchSandwiches, fruit, cold drinks
DinnerCasado, black beans, tortillas off the comal
Sunday
BreakfastGallo pinto, eggs, pancakes
LunchWhole fried snapper, rice, curtido
DinnerSoup, quesadillas, fruit
Monday
BreakfastFruit, yogurt, banana bread
LunchBeach cooler: wraps, fruit, cold drinks
DinnerChicken over coals, roasted ayote
Tuesday
BreakfastGallo pinto, papaya and lime
LunchCeviche, patacones, pasta on the side
DinnerCelebration dinner: seven courses, cake
Wednesday
BreakfastPastries, eggs to order
LunchFish tacos, slaw, two salsas
DinnerArroz con pollo, sweet plantains, green salad
Thursday
BreakfastEggs, fruit smoothies
LunchShrimp, tostadas, watermelon
DinnerShort rib over fire, mashed yuca
Friday
BreakfastPancakes, fruit, gallo pinto
LunchMarket platter: grilled vegetables, fish, rice
DinnerWhole fish in banana leaf, tres leches
Everyone eats
Three generations, one dinner.
The hard part is never the cooking. It is that eleven people want eleven things and two of them cannot eat what the others are having.
We take the whole list before you arrive, then write a menu everybody sits down to.
Food they will eat
Pasta, quesadillas, pancakes, cooked properly and served at five. Kids under six eat free.
Something to raid
Cold chicken, tortillas, cut fruit, a tray of brownies. It is there to be eaten at four.
Gentle, and on time
Low salt, softer textures, an earlier dinner. Same menu, seasoned differently.
Allergies taken seriously
Celiac, nut, shellfish, dairy: separate boards and pans, and a written plan for the week. Before the menu is written, Chef G goes through the list with you: what is a preference, what is medical.
We cook in your rental kitchen, which is not allergen-free. For a severe allergy, Chef G tells you plainly what he can and cannot guarantee before you book.
Kosher-style means no pork or shellfish and no meat served with dairy; the kitchen is not certified kosher.
Prices
One rate, food included
Per adult, in USD, 13% sales tax (IVA) included. Children 6–13 half price, kids under six free. On the all-meals plan every day of your stay is billed, arrival and departure days included.
All meals
$150 USDper adult, per day
- Breakfast, lunch and dinner
- Snacks kept in the fridge, beach coolers packed
- Kitchen cleaned after every meal
Dinner
$90 USDper adult, per dinner
- One cooked dinner each night of your stay
- Shopping, cooking, dishes
- Good for restaurant-heavy weeks
“Three families, eleven people, one kitchen. The chef and his team are the reason we did not spend the week arguing about dinner.”
Estimate
What would your week cost?
The real arithmetic we would quote from. No email required.
Your week
$0
- Meals$0
- $0
- Arrival stock-up (+ groceries at cost)$0
- Celebration dinner$0
13% sales tax (IVA) included. On the all-meals plan every day is billed, arrival and departure days included, so seven nights is eight days. The dinner plan bills one dinner per night. Travel beyond an hour from Playa del Coco adds a small quoted fee, not included here.
Extras
Things families ask for
Added to any plan. The stock-up and the cooking class can also be booked on their own.
Arrival stock-up
Breakfast, snacks, coffee, beer and the specific milk your grandson drinks, in the house before you land.
$150 USD + groceries at cost
Birthdays & anniversaries
Seven courses on the night you choose, a cake made in the house, candles carried out at the right moment.
+$25 USD per guest aged 6 and up
Cooking with the kids
Two hours: handmade Italian pasta, traditional Costa Rican dishes like gallo pinto, and a lunch they made themselves.
$45 USD per child
Chef G
The best-kept culinary secret in Guanacaste
Chef G is an executive private chef based in the Blue Zone Peninsula of Nicoya, Costa Rica. A member of the Asociación Nacional de Chefs de Costa Rica, he specializes in high-end Costa Rican fusion cuisine with a refined farm-to-table and sea-to-table philosophy.
A Costa Rican culinary artist, he has built a reputation for extraordinary private dining at destination events, private villas and family gatherings across Costa Rica.
His cuisine celebrates the rich biodiversity of the Nicoya Peninsula and Guanacaste. He works with fresh, local ingredients bought directly from artisanal fishers and regional farmers, turning seafood and native produce into elevated Costa Rican fusion dishes, and brings passion, creativity and regional authenticity to every menu he creates.
The kitchen beside him
Three cooks from this coast, decades between them. They grew up on this food and they tell him when a dish is not right.
Off the boat that morning
Fish from the Playa del Coco boats before eight, and from the divers the same day. Produce from the feria, the farmers’ market. Most of what we cook comes straight from the people who catch it or grow it.
Where people live longest
This is the Nicoya Peninsula, one of the original Blue Zones, the regions researchers studied for how long people live. Beans, corn, squash, fruit picked ripe, fish landed that morning. He cooks what the place already eats.
Where we cook
In the kitchen you already have
Playa del Coco, Hermosa, Papagayo, Flamingo, Potrero, Las Catalinas, Tamarindo, Playa Grande, Nosara, Sámara. Travel beyond an hour from Playa del Coco adds a small quoted fee.
A stove, an oven, a sink, six feet of counter. Everything else we bring. If you have concerns, send a photograph and we will tell you honestly whether it works, before you pay anything.
Families say
“My daughter is celiac and my father has had two stents. I have cooked two separate meals every family vacation for ten years. This year I read a book.”
“Cheaper than the restaurants we would have gone to, and the kids ate properly for the first time all trip.”
Questions
Asked most often
Anything else, put it in the inquiry. You get an answer from the kitchen.
Is this cheaper than eating out?
For eleven people, usually. Add up a week of restaurant meals, taxis for eleven, drinks and the supermarket run, then compare it with the quote you get back. Children 6 to 13 are half price, so a family’s blended figure comes in under the adult rate.
Are you in the house the whole time?
No. We arrive, cook, serve, clean and go, about three visits a day on the all-meals plan.
Can we still use the kitchen?
It is your house. On the all-meals plan there is always fruit, cheese, tortillas and something sweet in the fridge, and teenagers are expected to raid it.
How far ahead should we book?
December to April: 3–6 months ahead. Christmas, New Year and the following Easter usually go by July. Green season, May–November, is often available on shorter notice.
How do the deposit and the bill work?
50% confirms the booking and is non-refundable. The balance is due on the first day. Three families splitting it get three invoices with the totals already divided.
What if plans change?
The menu is flexible on a day’s notice, and we can provide to-go breakfasts and lunches for spontaneous trips. If your dates or headcount change, tell us as early as you can. The deposit is non-refundable.
Are you insured and registered?
Yes. Liability insurance, food-handling certification, current health cards, all CCSS-registered. Documents go to you or your property manager before you arrive.
Check our dates
Tell us who is coming, and when
You usually get an answer the same day, then a week plan and a firm price before you pay anything.
- BlueZoneChefG · +506 8942 9530
- @chefgbluezone
- TikTok
- @chefgbluezone
- @chefgbluezone
- Based in
- Playa del Coco, Guanacaste