Chef Pablo Bonilla started his career as a chef in 2000 studying at INA in Costa Rica. With experience in kitchens in Costa Rica, Spain and Mexico, he is a pioneer in the study, research and documentation of gastronomic heritage. He is owner of Sikwa, specialised in indigenous gastronomy, which was recently named by NewWorlder as one of the 20 Best New Restaurants in 2018 in the Americas. Pablo is currently working hand-in-hand with indigenous communities on his project to create a supply chain between indigenous farming communities (whose products are 100% organic) and restaurants in the capital, San José.