Chef Yeison Sánchez López – Culinary Visionary from Costa Rica International Chef Instructor | Gastronomic Educator | Ambassador of Latin Flavors
“Cooking is not just about feeding the body—it’s about storytelling, heritage, and love. I believe in teaching others not only to cook but to respect the soul of each ingredient.”
— Chef Yeison Sánchez López
The Rise of a Gastronomic Leader
In the vibrant and culturally rich landscape of Costa Rica—a nation known for its biodiversity, heritage, and flavorful cuisine—one name has been steadily gaining recognition in the culinary world: Chef Yeison Sánchez López. With a career that spans more than a decade, Chef Yeison has become a dynamic and influential figure in Latin American gastronomy. His journey is not just one of culinary excellence but of relentless perseverance, humility, and a passionate desire to uplift and educate others through food.
From humble beginnings in local kitchens to commanding international culinary stages, Yeison has carved out a path defined by discipline, innovation, and cultural pride. At just 32 years old, he already possesses an impressive resume that includes certifications in international cuisine, baking, bartending, and culinary education. His hands-on experience as a personal chef, culinary instructor, and competition winner reflects both the depth and breadth of his expertise.
What sets Chef Yeison apart is his ability to bridge worlds—traditional Costa Rican flavors and modern international techniques, local ingredients and global presentation styles, grassroots teaching and professional culinary arts. As an instructor at Instituto Cosvic, he has mentored hundreds of students, empowering them to embrace both technical precision and creative expression.
His accolades, including first place in the 2024 International Gastronomy Event in Sarapiquí, Costa Rica, showcase not only his skill but also his commitment to representing his homeland on a global platform. Moreover, his involvement in international lectures, particularly in Bolivia, signals a growing influence that transcends borders.
Chef Yeison Sánchez López is more than a chef—he is a cultural ambassador, an educator, and a visionary shaping the future of Latin American cuisine. His story continues to inspire a new generation of chefs across Costa Rica and beyond.
Early Life and Cultural Foundations
A Childhood Steeped in Flavor
Born and raised in Costa Rica, Yeison Sánchez López grew up amidst the comforting aromas of homemade food and the joyful hustle of community kitchens. His early life was simple but rich in cultural exposure. Every meal at home was a celebration of Costa Rican identity—from gallo pinto breakfasts to family barbecues with chimichurri and grilled plantains.
From a young age, Yeison showed a natural curiosity toward cooking. While other children played with toys, Yeison observed his mother and grandmother in the kitchen, asking questions about ingredients, flavors, and techniques. He wasn’t content with just watching—he wanted to try his hand at cooking. By his teenage years, he was already experimenting with fusion dishes, blending Latin spices with global ingredients.
The Spark That Ignited a Passion
The spark that set him on a culinary path came during a school fair, where Yeison helped prepare a food stall for a local cooking competition. The event was a turning point—it awakened a deeper ambition to not just cook but to master the art of gastronomy.
Encouraged by friends and family, he began exploring opportunities to learn professional culinary skills. His love for the kitchen was no longer a hobby; it had evolved into a calling.
Professional Experience – A Culinary Journey Through Kitchens and Classrooms
Over the past decade, Chef Yeison Sánchez López has journeyed through every level of the culinary world—from dish stations and packaging roles to leading professional kitchens and instructing in classrooms. His career showcases determination, adaptability, and consistent growth.
Personal Chef at Zabdi Fast Food, Costa Rica
In his early professional years, Chef Yeison served as Personal Chef at Zabdi Fast Food, where he was responsible for crafting personalized dishes that met diverse customer tastes. While the restaurant had a fast-paced environment, Yeison brought finesse and consistency to the menu, ensuring every item—from burgers to local delicacies—was prepared with care.
He didn’t just follow recipes—he elevated them. His work at Zabdi was marked by:
- Introducing custom meal plans for regular clients
- Designing signature sauces and marinades
- Training junior kitchen staff in hygiene and prep efficiency
- Improving turnaround time while maintaining taste integrity
This role honed his speed, creativity, and ability to adapt flavors for different customer preferences.
Chef Instructor at Instituto Cosvic, Alajuela
In 2023, Yeison transitioned into academia, joining Instituto Cosvic in Alajuela as a Chef Instructor. This role would become one of the defining chapters of his career. With a deep knowledge of both local and global cuisines, Chef Yeison became a beacon of inspiration for hundreds of aspiring chefs.
He teaches:
- Costa Rican Traditional Cuisine – Reviving and preserving national dishes
- International Gastronomy – French, Italian, Asian fusion
- Baking & Pastry Arts – With a focus on artisan techniques
- Food Safety & Culinary Hygiene – According to global standards
- Gastronomic Innovation & Plating Artistry
His classes are interactive and personalized. Beyond theory, Chef Yeison emphasizes storytelling—sharing the cultural roots of dishes and challenging students to find their own culinary voice.
Experience at Intel Costa Rica – Valverde Huertas Security Agency
Before fully immersing in the food industry, Yeison worked in the security department at Intel Costa Rica via the Agencia Valverde Huertas (Avahuer) in 2011. While seemingly unrelated, this role shaped his discipline, attention to detail, and commitment to structure—all critical traits in a professional kitchen.
Packaging Assistant – Walmart Meat Industries (2012)
In 2012, Chef Yeison joined Walmart Meat Industries as a packaging assistant. This job offered him insight into industrial food processing, quality assurance, and supply chain logistics. It was here he gained valuable knowledge about mass food preparation, hygiene protocols, and food-grade standards.
Academic Training and Multidisciplinary Certifications
Chef Yeison believes education is the backbone of excellence. His certifications are a testament to his continuous learning mindset.
Key Certifications:
- Higher Technician in International Gastronomy
- Certified Instructor in Gastronomy
- Diploma in Smocke Top Mixology & Cocktails
- Master of Cuisine – WFRS (World Federation of Restaurants & Services)
- Professional Baking Certification – Artisan Breads Focus
- Professional Bartender
- Computer Technician – For recipe databases, kitchen software, and digital training
His ability to combine culinary tradition with modern tech tools gives him an edge in today’s digitized gastronomic world.
Language Proficiency
- Spanish: Native
- English: 4% proficiency (Currently studying to improve communication for global forums)
Despite limited English fluency, Yeison’s expressive teaching style and visual communication skills make him effective across diverse classrooms.
Major Achievements & Culinary Accolades
🏆 Winner – International Gastronomy Event, Sarapiquí (2024)
Among his most prestigious achievements, Chef Yeison earned first place at the 2024 International Gastronomic Event in Sarapiquí, Costa Rica. Competing against top chefs from Latin America, his dish—a Costa Rican-inspired fusion platter—was praised for its:
- Technical excellence
- Cultural depth
- Presentation finesse
- Unique use of local ingredients in modern formats
This recognition established him as one of the rising stars in Latin American gastronomy.
International Presence & Cultural Ambassadorship
Chef Yeison’s culinary influence extends beyond Costa Rica. He has lectured, demonstrated, and participated in major culinary events across Latin America.
Bolivia: Guest Speaker at Gastronomy Institutes
He was invited to Bolivia to speak on:
- Preserving culinary heritage through modern cooking
- The role of gastronomy in tourism and economic growth
- Empowering youth through culinary education
His presentations were highly acclaimed and led to collaborative workshops with Bolivian culinary schools.
Central American Culinary Exchange Programs
Yeison has been a regular face in Central American chef forums where he:
- Represents Costa Rican culinary identity
- Participates in panel discussions on sustainable cooking
- Collaborates with chefs from Panama, Nicaragua, and Honduras on regional fusion dishes
ASOCHEF Costa Rica – Leadership Role
Chef Yeison is an active member and former Secretary (2023–2024) of ASOCHEF Costa Rica—one of the country’s most respected culinary bodies. Through ASOCHEF, he has:
- Mentored young chefs
- Organized inter-school cooking challenges
- Represented Costa Rica in regional chef summits
His role as Secretary helped modernize communication between schools and culinary professionals across the country.
Areas of Specialization
Costa Rican and Latin American Cuisine
Chef Yeison is deeply committed to preserving native recipes. He often revives ancient techniques like open-flame cooking, banana-leaf steaming, and indigenous spice blends.
International Culinary Arts
He masterfully adapts global recipes to local palettes—particularly Italian, French, and Mediterranean influences—with an eye on ingredient availability.
Artisan Baking
From rustic sourdoughs to fluffy Latin American breads, his baking classes are in high demand for their hands-on depth.
Culinary Education
His methodology combines theory, storytelling, and live practice—making him a favorite among students and professional peers.
Menu Engineering & Food Costing
With industry experience, Yeison helps small eateries optimize their menus, control waste, and improve profitability.
Culinary Philosophy
“Cooking is not just about feeding the body—it’s about storytelling, heritage, and love. I believe in teaching others not only to cook but to respect the soul of each ingredient.”
— Chef Yeison Sánchez López
His kitchen is not just a workplace—it’s a classroom, a cultural museum, and a sanctuary for creative expression. Every dish he prepares reflects his roots, values, and vision for an inclusive culinary future.
- Culinary consultations
- Guest lectures
- Private chef experiences
- Restaurant collaborations
- Recipe development
- Online classes and interviews
Vision for the Future
Looking ahead, Chef Yeison Sánchez López has a clear roadmap for growth and contribution.
Cookbook on Costa Rican Roots & Global Fusion
A curated collection of traditional recipes reimagined with modern techniques, honoring his homeland and international training.
Launching a Culinary School
Targeted at underprivileged youth, the school will offer scholarships, mentorship, and real-world kitchen experience.
Expanding Digital Presence
With plans for YouTube classes, Instagram tutorials, and online recipe guides, Yeison aims to teach thousands through digital platforms.
Global Representation of Costa Rica
As a cultural culinary ambassador, he plans to attend more global forums and food expos to present Costa Rica’s unique flavors to the world.
Global Culinary Hall of Fame
Chef Yeison Sánchez López now proudly takes his place among the elite ranks of global culinary professionals featured on TopChefsBiography.org—the Number One Platform in the Culinary World. This premier online destination is dedicated to celebrating the achievements, journeys, and legacies of the most inspiring chefs from around the globe. With thousands of readers and a rapidly growing reputation in the hospitality industry, TopChefsBiography.org is more than just a directory—it is a global Hall of Fame for the culinary arts.
Yeison’s feature on the platform is not only a recognition of his skills, certifications, and accolades but also a testament to his influence as a chef, educator, and cultural ambassador. His story, marked by perseverance, innovation, and international impact, resonates with chefs and culinary students worldwide.
Through this recognition, Chef Yeison becomes a symbol of Costa Rican excellence—one who carries the rich culinary traditions of his homeland into classrooms, kitchens, and global competitions. His profile serves as a beacon for aspiring chefs, a tribute to years of hard work, and a proud celebration of Latin American culinary pride.
His journey is now immortalized on a platform dedicated to elevating the culinary world, one chef at a time.