Sometimes we embark on a journey in life with a clear idea of where we are going, but along the way our path twists and turns. The stops we make introduce us to new and exciting opportunities, awaken hidden skills, or bring us full circle to beloved memories.
It is our passions that guide us to become the person we are meant to be even if it’s not the person we expected to be, and such is the story of Nectandra’s Chef de Cuisine Dennis Hines.
His journey began far from the kitchens of Monteverde, in his career as an engineer, but over time he felt a different calling. One born of treasured memories created in the family kitchen watching his mother and grandmother, both skilled chefs in their own right.
With the love and support of his family, he pivoted, starting his gastronomical degree in 2019 at the University Latina in Costa Rica. Many years later, after many culinary adventures both at home and abroad, he is back home in Costa Rica using his skills and experience to ensure that each and every guest experiences the very best that Monteverde has to offer.
It is his job to bring life to the unique vision of Chef Consultant Madrigal to life on a daily basis, maintaining the exceptional quality of the dishes themselves, and guiding the Nectandra culinary team as they put their heart and soul into each and every meal.
Today we will get to know him a little better and learn how, in concert with Chef Consultant Madrigal, he is bringing the flavors of Costa Rica to life.
Chef Hines has a Bachelor's Degree in Gastronomy, which he earned from Universidad Latina in Costa Rica. During his studies, he also worked for the Nestle company in a corporate kitchen, and continued to work alongside his education before graduating.
From there he was in charge of the kitchen at the Buchon restaurant in San José, before moving to Guanacaste, where he stayed for 2 years in various hotel kitchens. Then, he went to Mexico for 6 months, which allowed him to perfect his skill with pastries and baked goods.
“In the culinary world, the best way to hone your skills is to travel and learn from the best. After Mexico, I went back to Guanacaste to Playas del Coco and north Guanacaste, and it was there that I connected with Chef Isaac Madrigal, who referred me to the Ocotea Hotel where I am now the Chef de Cuisine.”
Could you share your background and what inspired you to pursue a career in the culinary arts?
“I used to be an engineering student when I was 18, but memories of my grandmother always cooking for me and the passion I have felt for cooking made me wonder if I was on the right path. In the end, I chose to change careers.
Since then I have dedicated myself to learning all that I can from the many chefs who I have had the pleasure to work with. They have been key to my technical and mental development, and I owe a lot to them for teaching me to love this profession and to be the best that I can be.”
How have your experiences and collaborations, particularly with Chef Consultant Isaac Madrigal, shaped your approach to cooking?
“I have learned to value and appreciate the product, and understand the process behind each dish. But also, with Chef Madrigal, we challenge ourselves to create dishes that honor the flavors and traditions of Costa Rica in new and exciting ways.
At Nectandra that is our focus. To take ingredients that have been the basis for Costa Rican food for generations and elevate them to new levels without losing the essence of our grandmother’s kitchens.”
In what ways do you incorporate traditional Costa Rican flavors and techniques into the menu at Nectandra Restaurant?
“We strive to revive authentic Costa Rican flavors and cooking techniques without relying on the usual interpretations and ‘typical’ meals. Our goal is to showcase the very best of Costa Rican cuisine through expert preparation and the use of high-quality, locally sourced ingredients that truly reflect the essence of our community here in Monteverde.”
How do you source ingredients, and what importance do you place on using local and sustainable produce in your dishes?
"When designing the hotel menu, Chef Madrigal aimed for a balance of various Costa Rican products while prioritizing local producers in the area around Monteverde, ensuring they receive well-deserved recognition.
By partnering with lesser-known suppliers, we can deliver a meal you can’t find anywhere else, and showcase our culinary vision through expertly crafted dishes.
Obviously, when we can’t find an ingredient in our immediate area, we don’t compromise quality, but our focus on local gives us our own flavor of haute cuisine at the same time as we have a strong sense of collaboration within the community surrounding the hotel.”
What dining experience do you aim to create for guests at Ocotea Boutique Hotel, and how do you ensure it reflects the essence of Monteverde?
“A unique experience, something not at all like what can be found in the area, and with a unique touch that represents the values of Ocotea. Fresh, natural, and at the same time high quality, upscale dining.”
Are there any upcoming projects or menu innovations at Nectandra Restaurant that you're particularly excited about?
“Since the menu is so new, you have to give it time to see the public's reaction. So far it has been fantastic. We hope that many others will have the opportunity to try Nectandra's menu, and over time we will add special dishes, or specific dishes may evolve. No matter what, the whole way, we’ll be maintaining our philosophy about food and what we want to do.”
It’s evident that Chef Consultant Madrigal and Chef Hines share a deep passion for Costa Rican cuisine—one that shines through in every dish they create. Their talent lies not just in capturing the essence of Costa Rican flavors, but in elevating them with artistry and innovation, transforming tradition into something extraordinary.
Chef Madrigal’s visionary approach lays the foundation, while Chef Hines’ dedication to excellence ensures that every plate reflects the very best of Monteverde’s culinary treasures.
Together, they craft experiences that linger in memory long after the last bite.
We look forward to sharing them with you on your next adventure through Monteverde!