Experience the best of local cuisine with reservations in Mal País or nearby Santa Teresa. Or, keep it simple and dine right in the comfort of your own villa. Whatever your pleasure, we are happy to arrange it for you. If you want to have an extra special experience, might we suggest requesting a private chef to prepare local delicacies right in your villa. Sea and farm-to-table ingredients combined with local know-how will make any meal from our private chef stand out in your memory for years to come.
Private dining features a menu personally attuned to your tastes and a meal prepared and shared with you and you alone. Intimate and delicious, it will be a memory you talk about for years to come.
At OCiO, we are proud to offer a menu prepared by our master head chef that gives you the best of local and seasonally-inspired dishes.
Born in San Jose, Costa Rica, Executive Chef Jose Lopez has established himself as a leading connoisseur of his country’s culinary identity–a melting pot of European, African and Meso-American influences. He has spent his career championing Costa Rica’s indigenous products, flavors, and culinary traditions, while actively advocating for the preservation of the natural resources and beauty of his country.
As a teenager, Chef Jose left Costa Rica for Florida where he enrolled in the Hotel Management School at Lynn University in Boca Raton. He then continued his hospitality studies at Cornell University and at the American University in Dublin, Ireland, before joining Temptress Adventure Cruises.
Inspired by his exposure to quality hospitality and realizing that his true love was food, Chef Jose decided to seek a culinary education. He moved to France and enrolled as a Grand Diplome at the renowned Le Cordon Bleu School in Paris. Following graduation, he gained valuable experience working in restaurants in Jerusalem, Valencia, Paris, and Madrid.
Since returning home to Costa Rica, he has opened and operated three acclaimed restaurants and worked as a culinary consultant for a number of boutique hotels in Central America. His culinary style and menus celebrate the endless variety of fresh produce from Costa Rica’s stunning highlands and two beautiful coasts.