Championing various new sustainable practices, Peninsula Papagayo achieves impressive food waste reductions.

A Brazilian with Italian and Spanish roots, Bruno Alves’s unique background and his family’s love of food inspired and defined his passion for cooking. Growing up in a home where the kitchen took center stage, he was exposed to a blend of cuisines. Only later in life did Bruno realize his childhood was an elaborate education on some of the dishes and techniques he would later rediscover.