Visiting any of Böëna’s five lodges is a unique experience. Each property differs completely from the next, yet all share pristine natural surroundings, refined accommodations and meticulous service.

That same pursuit of excellence and authenticity extends to the culinary experience. Every menu is designed to belong to its destination rather than simply repeat a single formula across the collection.

Costa Rican Executive Chef Allan Mata has been with Böëna since its beginning. His path started at Pacuare Lodge, the first property in the collection.

Not long after his arrival, Pacuare elevated its gastronomic offering through a healthy, farm-to-table approach centered on organic produce.

Renowned Greek chef George Belesis helped guide the early evolution of Pacuare’s cuisine. He introduced modern culinary technology, new working methods and signature recipes that raised the kitchen’s level of precision.

Under his mentorship, Allan’s technical capacity and creativity quickly flourished.

Allan’s role expanded dramatically when Böëna acquired Lapa Rios on the Osa Peninsula and Tortuga Lodge in Tortuguero.

He faced the challenge of integrating new teams, designing fully equipped modern kitchens and developing menus capable of expressing the distinct character of Costa Rica’s Pacific and Caribbean coasts.

With the addition of Monteverde Lodge and Cloud Forest Lodge, Allan and Chef Belesis coordinated the execution of each kitchen and the development of individual menus.

Every dish considers local culture and the guest experience while maintaining an unwavering standard of quality.

Allan’s work extends beyond recipes and kitchen design. His leadership establishes standards, develops talent and gives each team the confidence to create within a shared culinary vision.

Together, the teams have created experiences that surprise and delight guests while elevating what Böëna represents.