Executive Chef Quentin Villers with over 15 years of cooking experience, Quentin has had the chance to work in prestigious restaurants where he has been able to accrue priceless/valuable experience. Nine of the fifteen were at Le Monde Est Petit Restaurant located in Brussels, which Quentin co-founded with his brother. Hard work eventually paid off for the Villers brothers as they were able to earn a Michelin star for Le Monde Est Petit. After a while, Quentin felt the need to explore new horizons by traveling the globe, which eventually led him to Costa Rica, a country where he devoted two years at Nayara Hotels as an Executive Chef. As of today, Chef Quentin Villers forms part of the Executive team at El Silencio Lodge.
Menu 15-45 USD t. 13% s.n.i. 10%
terminology: t. = tax, s.n.i. = service not included, s.i. = service included
With almost 200 hectares of rainforest, El Silencio Lodge & Spa establishes a biological corridor between Costa Rica’s Juan Castro Blanco and Poas Volcano National Parks. For the owner Karin Zürcher, an uninterrupted terrain was paramount, allowing the cloud forest’s flora and fauna to thrive and enchant visitors.
In addition, the ingredients he uses in his kitchen are homegrown on site. 90% of the vegetables and 60% of the fruits served to guests come from the estancias’s 1,000m² organic kitchen garden. There's a plentiful supply of other organic produce too: breakfast omelets are made with fresh eggs from the estate's hens; milk is delivered by Margarita, the hotel’s resident cow; cheeses are prepared by artisans from the neighboring area.
