In short: A private chef at a villa in Costa Rica isn't an extra on Playa Junquillal, it's the sensible way to eat well: the area has few restaurants, which is part of its calm. At Odisea Retreats, the concierge arranges bespoke breakfasts and dinners built on local ingredients and the catch of the day.
At half past five, the BBQ terrace at Diosa del Mar starts to smell of wood smoke and lime. The chef has already cleaned the fish that came in that morning, the table, made in the owners' workshop like almost everything here, is set beneath the vaulted outdoor lounge, and the sun is taking its time over the Pacific. Nobody is hunting for car keys or debating where to go. That, really, is the whole case for a private chef in Junquillal.
Why hire a private chef for a villa in Costa Rica?
It depends on where the villa is. In a town packed with restaurants, a chef is a pleasant indulgence. In Junquillal it's something else. The village, five minutes away, has a basic grocery store and a handful of places to eat; the nearest full supermarket is 30 to 45 minutes off. That's why, as operators, we recommend a chef to every guest, and especially to groups and families.
There's a less practical reason too. After a day surfing Playa Negra or paddling the Estero de Venado, what you want is a shower, something cold and a table facing the ocean, not half an hour on a dark country road. With a chef in the villa, the evening stays where it started.
How does the private chef service work at Odisea?
It starts before you fly. Gaby, our online concierge, asks what matters: allergies, diets, which meals you want covered, whether there's a birthday or a special dinner. From there the chef proposes a bespoke menu, and it adjusts on the fly if your plans change. Most guests book breakfasts and dinners with the chef and keep lunch free for the beach or an outing.
For everything outside the menu, the concierge can have the pantry stocked before you arrive, and for a long night there's a private bartender. On site, Luca, who grew up at Diosa del Mar, makes sure it all lands on time.
Where you eat in each villa
Here the setting matters as much as the plate. Diosa del Mar has an air-conditioned indoor dining room for the hottest days, a vaulted outdoor lounge, the BBQ terrace and a fire pit in the garden, among century-old trees Patrick and Valérie painted by hand. At Hermes, the pool deck was designed around the sunset: dinner there, with the wooden vault lighting up behind you, is hard to beat.
What does a private chef cook on the Guanacaste coast?
Whatever the coast and the season offer. Tropical fruit and Costa Rican coffee at breakfast, the catch of the day grilled or turned into ceviche, vegetables from local growers. The chef cooks with local ingredients and with what the sea brought in that morning, which means Thursday's menu may look nothing like Tuesday's. We like it that way. If your group prefers something more classic or has strict restrictions, the chef adapts easily.
It's the same logic the villas were built on: use what the place gives you, and work it well, rather than shipping it in from far away.
When is it worth eating out near Junquillal?
One or two meals out suit any trip, if only for the beach-town atmosphere. Our picks, from nearest to farthest:
- Junquillal (5–10 min): Lochito's for seafood, whole snapper and ceviche; Guacamaya at Guacamaya Lodge; Mundo Milo at its eco lodge, with a catch of the day.
- Avellanas (about 20 min): Lola's, the beach institution; Il Rustico for Italian; SoulShine.
- Playa Negra (about 25 min): Villa Deevena for chef-driven cooking; Mycelium for Asian fusion; Corazón Café for breakfast.
An operator's tip: lunch out, dine in. The roads are more enjoyable by daylight, and the sunset looks better from your own terrace. The concierge books tables and arranges private transport.
Where to stay
- Villa Hermes — modern architectural beachfront villa →
- Villa Diosa del Mar — beachfront art retreat →
- Rent both villas together as Odisea Retreats →
Frequently asked questions
How much does a private chef cost at a villa in Costa Rica?
It depends on your group size, how many meals you want covered and the menu you choose. That's why we don't publish a flat rate: share your dates, group and preferences with the concierge and you'll receive a specific proposal before arrival, with no commitment and room to adjust during your stay.
Can the chef handle allergies and special diets?
Yes. The menu is built around what you share with the concierge before the trip: allergies, vegetarian or vegan diets, gluten-free cooking, kids' plates. Let us know early so the chef can source the right ingredients, especially since shopping options around Junquillal are limited.
Can we mix chef meals with restaurant nights?
Of course, and we encourage it. Many guests book breakfasts and dinners with the chef and save one or two meals for Lochito's, Lola's or Villa Deevena. The concierge makes the reservation and arranges private transport, so nobody has to drive unfamiliar roads after dark.
Is a private chef available for groups, retreats or weddings across both villas?
Yes. When you book the Odisea combo, with its ten bedrooms, the chef service is organized for the whole group and can scale up to events with a private bartender. The concierge coordinates the details around your format: retreat, family celebration, wedding or offsite.
