Resident Chef - Danilo Leiva, Nicaragua
Certificate of International cuisine at Universidad Tecnológica Nacional (UTN) His knowledge in the arts of cooking is based on hard work and empirical practice.
He started his career at San José restaurants as a kitchen assistant. His first practice was handling seafood products where he started to learn the techniques of chefs around him and gained knowledge in the presentation of dishes and various cooking methods. Subsequently, he had the opportunity to work at industrial canteens to foster his skills. After five years working in this industry, he became the leading chef of the company, training others and managing the kitchen´s operation system.
He started his work at CHR by recommendation. At the Retreat he had to learn a whole new way of cooking, studying and investigating about the different ways to take advantage of food to boost your metabolism. For every patient he prepares the best he can, so they can receive through his cooking what they need in their restorative journey.
Danilo´s main work in the Retreat is to give each patient the nutrients and ingredients required to help the body enhance the healing process. He is most grateful to have the experience to learn how to use vegetables, roots and tubers, fruits and legumes in this regard. The main satisfaction he derives from his work is to know that a plate of his food can help others heal and be happy. Just tell him “que rico!” (which means delicious in Spanish).