the RLT Cuisine
We draw inspiration from Robert Frost’s timeless words: ‘two roads diverged in a yellow wood’. Just as the poet ventured down the road less traveled, our culinary journey in the heart of Guanacaste, Costa Rica, has been a path of uniqueness and exploration.
Our team of talented chefs, each with their own distinct backgrounds and stories, have converged to create something truly extraordinary. We are committed to celebrating the flavors of our local community through locally sourced ingredients, sustainable practices, and a deep connection to the Costa Rican culture.
As you join us on this less-traveled path, you’ll discover not just a dining experience, but a celebration of the vibrant essence of Guanacaste. We invite you to explore our culinary offerings, from in-home personal chef services to immersive cooking classes and a daily changing tasting menu at our intimate 4-seat restaurant. At The RLT Cuisine, we believe in making every meal a memorable adventure.
The story of The RLT Cuisine begins with a young Costa Rican, driven by an insatiable passion for food, culture, and global cuisines.
As a natural adventurer and artist, his destiny led him far from his hometown. He embarked on a one-way journey to Europe, where he immersed himself in the world’s finest kitchens, including several Michelin-starred establishments representing diverse culinary traditions. Fueled by an unwavering desire to carve a unique path, he nurtured his entrepreneurial spirit.
Four years, five continents, and countless tales of culinary discovery later, he returned to his roots, reigniting his profound connection to the wild and the flavors that called him home. This homecoming marked the birth of The RLT Cuisine, a testament to his dedication.
Today, we celebrate the vibrant essence of Costa Rica through our culinary offerings. Each dish is a fusion of global inspiration and local authenticity, inviting you to share in our adventurous journey, one unforgettable meal at a time.
Our Team
Chef Gilberto Briceño
Our Costa Rican founder and visionary leader, Chef Gilberto, is the heartbeat of this culinary venture.
With an unquenchable passion for food, travel, and the natural world, he has embarked on a global quest to elevate Costa Rica into a coveted culinary destination.
His inspiring vision and leadership have united a team of talented chefs to craft something truly extraordinary.
Märten Kadu
Originally from Estonia and seasoned by the best restaurants in Copenhagen, Märten Kadu brought his creative energy to Costa Rica in pursuit of a healthier lifestyle and a chance to cook with love. His skills and knowledge are instrumental in crafting unique and exciting dishes that are as beautiful as they are delicious.
Antonia De Wet
Hailing from South Africa, Antonia De Wet is our extraordinaire vegan pastry chef. Her mission is to elevate the art of dessert to new heights by using the unique flavors of the dry tropical forest. Antonia crafts delicious and nutritious treats that tantalize the taste buds while showcasing the beauty of plant-based cuisine.
Emanuel Berti
Hailing from the rugged landscapes of Santa Fé, Argentina, Chef Emanuel Berti is a master of farm-to-table cuisine. His culinary journey has taken him from the windswept plains of Patagonia to the vibrant dry tropical forests of Costa Rica. With unwavering dedication to sustainability and a passion for sourcing the freshest, organic ingredients, Emanuel crafts dishes that reflect the essence of the places he's called home.
Santiago Cursi
Santiago Cursi, is not your average chef. With a punk rocker background and a passion for music and art, Santiago infuses a rebellious spirit into our team. He marries his unconventional style with a deep knowledge of seasonal products to create dishes that defy convention and showcase the extraordinary flavors of Costa Rica.
Josué Gómez
Josue Gómez, began his culinary journey with us from day one. His passion is focused on the art of dessert and sweet cooking. With a natural talent for crafting decadent treats, Josue uses local ingredients and time-honored techniques to create desserts that pay homage to the generations that came before him.
