LOCATION:
Flamingo Beach , Guanacaste
DESCRIPTION OF SERVICES:
Catering Costa has been catering events along the Pacific coast of Costa Rica for over seven years. Their food is always fresh and innovative, a blend of local flavors with French tradition, it can be described as casual elegant cuisine.
They provide food for all type and size of events.
And they can prepare served dinners, hors d; oeuvres, or buffets.
Their menu includes beef, seafood , chicken and vegetarian options.
SPECIALTY
Seafood Panga Boat : a fest of fresh seafood, ceviche, sushi, shellfish, and oysters
PROFILE
My name is Jean-Luc Taulere and I am the owner/executive chef of Catering Costa as well as for two other restaurants in the area; Coco Loco and Panga’s Beach Club. Coco Loco, which is located at the south end of Playa Flamingo, is a casual beach restaurant offering great food, cold beer, strong cocktails, and your feet in the sand. I also operate a restaurant in Tamarindo with my partner called Pangas Beach Club. This is a restaurant, beach club, and fish market and specializes in fresh seafood, local ingredients, and Costa Rican flavors. The best way to describe what this restaurant offers is casual elegance. Both restaurants are located directly on the beach.
I am an eighth generation chef. My father is from the south of France, born in a small town called Le Perthus on the border between France and Spain. I graduated from Johnson & Wales University in Providence, Rhode Island with a Bachelor of Science degree in Food Service Entrepreneurship. After graduating from college in 2001 I worked in France, Spain, and in Macau, China. When I moved to Costa Rica in 2004, I was astonished by the amazing fresh ingredients available. Since I arrived, my goal has been to create high end Costa Rican cuisine.
OUR REVIEW
We recommend this catering services as many times as we can.He is a very reliable person and an excellent chef.
Always delivers what he offers, arrives on time and with enough staff to provide excellent service.
His experience allow him to work under any conditions or limitations.
He also counts with lots of equipment from silverware to chairs and tables that could be included in his packages.
