Costa Rica at Peninsula Papagayo

Of the many things Costa Rica is known for, its cuisine might not be considered one of them. In fact, the closest thing it has to a national dish is casado, which translates as “married,” and features a choice of meat served with rice, beans, salad, tortillas and fried bananas. But Michael Brough, executive chef at Four Seasons Resort Costa Rica at Peninsula Papagayo, is changing all that.

The true heart and soul of Brough’s efforts is reaching out to the local community and the people of Costa Rica at large to bring the best local ingredients to Four Seasons tables. “He takes these kind of sabbatical trips and goes out to all the purveyors and builds relationships,” says long time Four Seasons employee Robin Flanz.

“It can take him 24 hours just to get to where he’s going because the country’s so rugged,” Flanz continues, “but he goes anyway, and because of his relationships with the locals, finds these things that no other ex-pats have access to” (Brough is Canadian).

“He’s like Costa Rica’s version of Anthony Bourdain, that guy from No Reservation Required,” adds Jane Corrigan, “a really interesting personality.”

He brings back fantastic strawberries, onions and grapes from farmers in Cartago that, he says, are like none you’ve ever tasted, plus tuna from a supplier on the Pacific coast and artisanal cheeses, all produced exclusively for the Resort.

Brough’s latest adventure, says Flanz, is introducing guests to the unique flavours of Costa Rican raised beef. “Because we go through a dry season here, and the cows graze naturally, they tend to be skinny and that makes for a very lean tasting beef which people really enjoy.” “Just the other night,” adds Corrigan, ”some people who had eaten that beef at our steakhouse told me it was the best meal they’d ever had. And these were people who have eaten lots of great food.”