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Mariano Fernandez Appointed Culinary Director at Peninsula Papagayo

A beloved local chef with a global pedigree brings fresh vision and mentorship to Costa Rica’s culinary frontier

By Danielle Finnegan | October 7, 2025 | Guanacaste
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Mariano Fernandez, longtime Costa Rican resident and widely admired local chef, has been named Culinary Director of Peninsula Papagayo. Originally from Buenos Aires, Fernandez arrived in Costa Rica 13 years ago with plans to stay for just one year. Instead, Costa Rica became home.

Mariano’s culinary journey began almost by accident. As a political science major in Buenos Aires, he needed a job and asked for work at his favorite neighborhood restaurant and discovered a passion that changed the course of his life.

Thanks to his father’s Spanish heritage, he was able to attend a three-month culinary training program in Buenos Aires, offered by the Spanish Embassy. It was his first formal introduction to the craft. Inspired, he went on to complete a two-year program at the Argentine Gastronomic Institute and then started to work in some of the finest kitchens in Buenos Aires and Patagonia.

His career quickly became a tapestry of international influences. In New Orleans, he honed his technique at Dominique Maquet, followed by a formative year in Boston at Troquet. Returning to Buenos Aires, he worked under celebrated chef Darío Gualtieri at Social Paraíso, where he rose to sous chef and experienced his dream of running an open kitchen at one of the city’s most popular bistros.

His culinary passport extended further to Pollenca, on the Spanish island of Mallorca and then to London as sous chef at Vanilla Black, a Michelin-recommended vegetarian restaurant renowned for its creativity. Exposure to such diverse kitchens shaped his philosophy: ingredients must be as local as possible, but technique knows no boundaries.

In 2013, Costa Rica called. Mariano joined the opening team at The Mangroove, and later became head chef at Villa Manzu, his private laboratory where he refined and evolved menus with precision. During this time, he also staged regularly with Michelin-starred chef Dominique Crenn at Atelier Crenn and Spruce in San Francisco, sharpening his artistry.

In July 2021, with his wife, Lumar, Mariano launched Atizo, a celebrated restaurant that embraced a hyper-local ethos—baking their own bread, smoking their own meats, and cultivating a small but passionate team of local talent. The restaurant quickly became a community favorite, and earned a place on Travel + Leisure’s list of best restaurants in the region. He later joined Zapotal Beach and Golf Club, a Discovery Land Company, as Executive Chef, quickly rising to Culinary Director.

Mariano is deeply passionate about the transformation of Costa Rican cuisine, which over the past decade has moved beyond its reputation for rustic, country fare to emerge as a dynamic and contemporary movement. He believes Peninsula Papagayo with its scale, diverse dining venues, and world-class talent pool is uniquely positioned to lead this evolution. By fostering collaboration with chefs, local producers, and vendors, Mariano aims to raise the standard of gastronomy across the peninsula. “Sometimes it’s about looking at the same ingredient in a different way, as much as it is about connecting with producers to share the vision,” he says, emphasizing that innovation in Costa Rican cuisine begins with both perspective and partnership.

A self-described “nerd for technique,” Mariano thrives on dialogue, debate, and collaboration in the kitchen. He sees mentorship as central to his role, teaching and learning alongside his team. As he steps into his new role at Peninsula Papagayo, Mariano brings not just skill, but also vision, passion, and a deep love for Costa Rica—a place that has become his chosen home and culinary canvas.

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