About the author
Daniel Quesada is a gourmet chef and artist who currently serves as the executive chef at Imiloa Institute in Costa Rica.
From a very young age, Quesada was drawn to the kitchen and decided to follow his instinct to become a chef. He began his career as a cook at Alta Gracia Hotels, an Aurberge Resort, where he sought mentorship from visiting chefs from Vietnam, Mexico, and the United States. This early exposure taught him the importance of mentorship in building a successful kitchen.
Quesada went on to work at other five-star luxury properties, including Kura in Uvita, where he honed his skills. He was later invited to become the executive chef at Kinkara, where he further developed his expertise in vegan cuisine with the guidance of a visiting chef from India.
Currently, Quesada serves as Executive Chef and Assistant General Manager at Imiloa. He resides in the Southern Zone of Costa Rica with his wife and daughter. Quesada is committed to creating an authentic culinary experience by sourcing high-quality ingredients and ensuring that the preparation of the meals is carried out by skilled chefs who take pride in their craft.