Nicolle Jiménez Jiménez, a young woman from Coto Brus, brought the flavors of Costa Rican cuisine to an international stage and won third place in the Americas Young Chef 2026 competition, held in Ecuador. Her participation brought together culinary tradition, creativity, and new techniques, while showcasing a dish inspired by the country’s Caribbean cuisine.
A Gastronomy student at Universidad Latina de Costa Rica, she competed against representatives from six other countries across the continent. Her achievement recognizes her hard work and provides an opportunity to highlight the culinary talent of the next generation.
A Passion That Began in the Family Kitchen
Nicolle’s connection with gastronomy began long before her university studies. Originally from Coto Brus, she grew up surrounded by family recipes and home cooking, particularly thanks to her mother and grandmother, both of whom were involved in cooking.
One of the memories that sparked her interest in food and culinary traditions was helping her grandmother prepare tamales for local families. From a young age, she took part in various tasks, such as cleaning the leaves, preparing the dough, and assembling the tamales.
Although she had always been close to the kitchen, she initially never imagined that cooking could become her profession. After finishing high school, she decided to study gastronomy and began discovering her interest in building a career in this field.
Her journey also involved personal and financial challenges, as she had to move far from home to continue her studies. With her family’s support and a loan to cover part of her expenses, she was able to pursue her professional training.
From a National Competition to Representing Costa Rica in Ecuador
Nicolle’s talent began to stand out during her first years of training. In 2024, she won first place in a national competition alongside her teammate Andrea Mena. This result allowed them to travel to Guatemala, where they secured third place among 15 culinary schools.
Two years later, a new opportunity arose: representing Costa Rica at Americas Young Chef 2026, an international competition that brought together young culinary talents from different countries across the continent.
The competition took place in Ecuador from October 8 to 12, 2026, with participants from Martinique, Honduras, the United States, Peru, Ecuador, the Bahamas, and Costa Rica. Competing at this international event, Nicolle secured third place.
Her participation was supported by the Costa Rican Sugar Cane League (LAICA), through its Doña María sugar brand and the “Muévalo con Sazón” partnership program, as well as by Universidad Latina de Costa Rica.
A Dish Inspired by the Flavors of the Costa Rican Caribbean
For the competition, Nicolle worked with ingredients and flavors representative of Costa Rica, drawing inspiration from Rice and Beans, one of the country’s most iconic Caribbean dishes.
The challenge consisted of two stages. In the first, participants had to prepare Rice and Beans in its traditional form. In the second, they were required to develop an innovative interpretation of the dish.
Nicolle’s idea was to transform those flavors into a dessert. Her creation included a bean sablé shaped like a small taco, a coconut sponge cake, a fruit preparation, a caramel sauce with Panamanian chili and ginger, as well as a creamy banana and ripe plantain component.
The challenge also gave her the opportunity to explore techniques different from those she usually worked with. Her experience had mainly focused on hot and savory cooking, so developing a sweet creation allowed her to experiment with new ingredients and preparations.
A Culinary Exchange Beyond the Competition
The experience in Ecuador went beyond the preparation and judging sessions. Participants also had the opportunity to discover local products, culinary techniques, and food traditions from other countries.
During her stay, Nicolle visited a seafood market to learn about different local species and discover more about the region’s fishing industry. She also took part in a cultural and culinary exchange at the Escuela de Cocina y Laboratorio Iche, located in San Vicente de Manabí.
During this event, the young chefs shared their culinary creations, ingredients, and techniques before taking on the competition challenges.
For Nicolle, representing her country was an especially meaningful experience. She expressed her pride in being able to share part of Costa Rica’s Caribbean cuisine with participants from other parts of the continent.
The third-place result became a source of motivation for her to continue developing her skills and pursuing new professional goals.
Gastronomy as Part of Costa Rican Identity
Beyond individual recognition, Nicolle’s participation highlights the value of gastronomy as an expression of the country’s cultural identity.
Costa Rican cuisine brings together Indigenous, European, African, and other cultural influences that have helped shape the culinary traditions of its different regions. Each area has its own ingredients, recipes, and cooking methods, reflecting its history and local characteristics.
The Costa Rican Tourism Board (ICT) recognizes the importance of this heritage through initiatives aimed at preserving and promoting traditional cuisine. In collaboration with the Ministry of Culture and Youth and the National Learning Institute (INA), it has supported training programs and activities designed to incorporate regional recipes into the country’s gastronomic and tourism offerings.
Nicolle’s creation reflects this connection between tradition and innovation: it takes a dish deeply associated with Caribbean culture as its starting point and transforms it through new culinary techniques.
Her achievement at Americas Young Chef 2026 also demonstrates the importance of creating opportunities for young professionals to develop their skills, exchange knowledge, and represent Costa Rican gastronomy on the international stage.
Sources
- La República – “Young Woman from Coto Brus Puts Costa Rica on the Podium at an International Gastronomy Competition” (October 30, 2026).
- La República – “Young Costa Rican Chef to Represent the Country at International Gastronomy Competition” (September 25, 2026).
- Costa Rican Sugar Cane League (LAICA) – Institutional information and the “Muévalo con Sazón” program.
- Costa Rican Tourism Board (ICT) – Tourism Development Department: Costa Rican Gastronomy Program.
- Costa Rican Tourism Board (ICT) – “La ruta del picadillo,” an initiative promoting traditional cuisine from all seven provinces.
- Universidad Latina de Costa Rica – Institutional information and School of Gastronomy.
