El Mangroove, Autograph Collection welcomes Michelin-starred chefs for Costa Rica’s first-of-its-kind Sustainable Gastronomic Congress

Israel Ramos, Michelin-star restaurant Mantúa in Cadiz: “Focus on regional gastronomic identity, supporting local farmers and producers to maximize the benefits of a circular economy and return to our society what it has given us.”
Ramsés González, Michelin-star restaurant CanCook in Zaragoza: “We are committed to the environment by working with regional producers to highlight the value of the Aragonese product and the region’s culinary traditions. Our focus is on simplicity and maximum utilization of waste. Sustainability is not a trend; it is common sense and knowing how to translate it into profitability.”
Mitsutaka Kawata, Sun Taka in Barcelona: “Authentic Japanese cuisine embodies respect for nature and the sustainable utilization of natural resources.”
Benito Gómez, two Michelin-star restaurant Bardal in Ronda, Málaga: “Sustainability is all about common sense applied to processes and techniques. I don’t consider that I do haute cuisine. My strength is to work from the most absolute freedom through techniques using local, seasonal products, and showcasing the gastronomic tradition and memory of the region.”
Randy Siles, Culinary Director of Enjoy Hotels, President of Les Toques Blanches in America, and first Ambassador of the National Plan for Sustainable and Healthy Costa Rican Gastronomy: “More than social responsibility, my work and commitment to the well-being of humanity and the planet is centered on social advantage, transforming the lives of the young generation of cooks through sustainable and healthy gastronomy and advancing food sovereignty through various initiatives like the recently launched Enjoy Hotels Culinary Academy.”
Carlos Coriano, Vice President of Marketing at Andria Mitsakos Public Relations: “Generation Z will shape the course of sustainable and healthy gastronomy by prioritizing gastronomy practices rooted in regional traditions and cultural identity, responsible and sustainable food sourcing, social advantage, and the well-being of the planet.”