autoktono

Cooks Beyond the Kitchen Transforming Communities

A COOK WITH A MISSION

Randy Siles, Chef Ambassador of Costa Rica’s Sustainable and Healthy Gastronomy Plan, embarks on a mission to develop a local sustainable community food system in Santa Teresa de Cóbano.

au·tók·to·no | ȯ-ˈtäk-thə-nə |

n. and adj.

Formed or originating in the place where found; from Greek αὐτόχθων (autókhthōn, “indigenous”); from αὐτός (autós, “self”) + χθών (khthṓn, “earth, soil”).

THE STORY BEGINS

The Nicoya Peninsula in Costa Rica, named one of the world’s original five BLUE ZONES, holds the world’s record with the lowest rate of middle-age mortality and the second highest concentration of male centenarians.

The key to longevity? A plant-forward diet, outdoor activities, life purpose, spirituality, a focus on family and social connections.

THE COOK FISHES

The cook fishes with the local fisherman supporting sustainable fishing practices to protect marine biodiversity.

THE COOK FARMS

The cook collaborates with the farmers, plants, oversees the growing and harvests for his kitchen.

ZERO KILOMETER COOKING

The cook’s kitchen is based on the zero kilometer philosophy – a sustainable and healthy gastronomy based on the roots of tradition, using autochthonous and seasonal ingredients while supporting local farmers and producers, and reducing the carbon footprint.

CULTURE
EDUCATION
EMPOWERMENT

The cook is the repository of the region’s culinary heritage and mentor for future generations. He is the driving force empowering his community to lead better lives through healthy nutrition, natural and cultural preservation.

OUR MANIFESTO

AUTÓKTONO is action at the source. We empower cooks from every walk of life to transform their local food systems and communities through education, inspiration and action.

AUTÓKTONO CONSULTING

Randy Siles, Chef Ambassador of Costa Rica’s Sustainable and Healthy Gastronomy Plan, is offering consulting expertise in Zero Kilometer Cooking – from menu creation to execution.

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