The cook fishes with the local fisherman supporting sustainable fishing practices to protect marine biodiversity.
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.
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.
. We educate and empower cooks to transform their local food systems and communities through a sustainable and healthy gastronomy.
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Chef Randy Siles, first Ambassador of Costa Rica’s National Plan for Sustainable and Healthy Gastronomy opens the new ‘OS’ restaurant in Santa Teresa de Cóbano, Costa Rica.