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The Yogi Chef

The Yogi Chef

San José, Tinamaste, Costa Rica In-Home or Location

With over 30 years of experience as a chef, Scott sees food as both his passion and his art form. While continuing his work in the kitchen as a private chef and in catering, he is now opening up to new ways of sharing his experience and creativity. He offers culinary classes, menu development, restaurant flow and setup consulting, and curated pop-up dinners. He is passionate about using fresh, local, organic ingredients whenever possible, bringing quality, intention, and a deep appreciation for meaningful food experiences into everything he creates.

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With over 30 years of experience as a chef, Scott sees food as both his passion and his art form. While continuing his work in the kitchen as a private chef and in catering, he is now opening up to new ways of sharing his experience and creativity. He offers culinary classes, menu development, restaurant flow and setup consulting, and curated pop-up dinners. He is passionate about using fresh, local, organic ingredients whenever possible, bringing quality, intention, and a deep appreciation for meaningful food experiences into everything he creates.

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In-Home or Location

Availability This Week

Working time vs occupied time

Next open day: Thu, Apr 16
Thu
Apr 16
10h
Fri
Apr 17
10h
Sat
Apr 18
10h
Sun
Apr 19
10h
Mon
Apr 20
10h
Tue
Apr 21
10h
Wed
Apr 22
10h

Hours of Operation

Today: 07:00 - 17:00
Mon 07:00 - 17:00
Tue 07:00 - 17:00
Wed 07:00 - 17:00
Thu 07:00 - 17:00
Fri 07:00 - 17:00
Sat 07:00 - 17:00
Sun 07:00 - 17:00

Cancellation Policy

A deposit is required to confirm all bookings. This deposit is non-refundable in case of cancellation, as it secures time, preparation, and reserved availability. Any potential refunds are considered on a case-by-case basis depending on the nature and scope of the project.

Accepts Bitcoin

Scott holds a Culinary Arts degree and is a Certified Nutritional Coach. With over 30 years of experience, he has explored diets, nutrition, and Ayurvedic culinary traditions, alongside cuisines from around the world. His journey includes managing and owning restaurants, combining deep culinary expertise with a strong understanding of flow, structure, and guest experience.