Chef Mayra Salas Pizarro has a diverse background with professional culinary studies in Mexico, experience with haute cuisine, hotel cuisine at INA Costa Rica, and in the private sector. She has conducted ample research in ancestral cuisine, represented Mexican cuisine with PEMEX, and served as a teacher at Rebeccas Cuisine Institute. Her passion is in pre-hispanic and ancestral culinary techniques applied at home and in her professional career. Her goal is to preserve Costa Rican culinary heritage and to pass this knowledge on to future generations.