Costa Rica's Tabacon Grand Spa Thermal Resort Introduces Ayurvedic Cuisine

Spa-goers have long known the therapeutic benefits of Ayurveda but now, lucky guests of Tabacón Grand Spa Thermal Resort in Costa Rica are about to discover how these centuries-old principles of healing can also transform their dinner plate. Two new chefs have joined the Tabacón kitchen, bringing with them a passionate appreciation of Ayurvedic's "food as medicine" point of view. The duo, Executive Chef Imade Budiana, who was born in Bali and speaks six languages, and Executive Sous Chef Pravesh Bhatnagar, the first Indian chef in the exclusive luxury consortium Relais & Chateaux, are reengineering Tabacón's cuisine – a flavorful melding of the best culinary traditions of Latin America, Mexico and India – to reflect both their varied culinary experience and the best principles of Ayurveda.

"In the same way that our spa has surged into the spotlight, and bested other 'big name, better known' spas in Central and South America in recent consumer travel surveys, Tabacón's cuisine is poised to take its place on the region's culinary map," said Uwe Wagner, Tabacón Managing Director. Tabacón's cuisine consists primarily of seasonal, organic ingredients and produce grown locally. "Foods are never microwaved, frozen or fermented at Tabacón," said Wagner. "Our goal is to help guests achieve optimal health and the Ayurvedic approach really helps accomplishes that." Guidelines for Ayurvedic cooking include choosing chemical- and preservative-free ingredients, organic seasonal produce and whole, unrefined foods.

Assisting Budiana and Bhatnagar are two local chefs and two local housewives, whom Food & Beverage Director Leonardo Cortés call "the secret weapons of Tabacón." The women share their in-depth knowledge of regional cooking techniques and native Costa Rican ingredients such as chayote (local squash), cassava (yucca) and pejibaya (hearts of palm).

Together, the culinary team counts such specialties as Roasted Scallops on Seaweed Salad Marinated with Sesame Seeds and Topped with Froth of Black Mussels; Tandoori Chicken Tikka served with Butter Naan and Dal Makhan; and the new Ayurvedic selections such as Lentils & Organic Spinach Soup Cooked with Indian Ayurvedic Spices and Mushroom; and Green Pea Curry served with Clove Flavored Lentils and Indian Home-style Whole Wheat Bread among their best-loved dishes.

Imade Budiana, who was previously the resort's Executive Sous Chef, assumes the position of Executive Chef. Prior to joining Tabacón, he was a Chef at the Real Intercontinental Hotel in San Jose, Costa Rica. Budiana began cooking at an early age, preparing food for ceremonies in his native Balinese village. Following high school, he honed his culinary skills in a local restaurant, Menara in Ubud, Bali, before heading to Israel to attend culinary school and work at the Royal Beach Hotel in Eilat, Israel, where he held various positions, including Chef de Partie and Chef of the resor's Wang Grill. From there, he joined Maximillian Hotel in Bad Griesbach, Germany as Chef de Partie and Garde Manger, later becoming Chef of the hotel's Ferrara Restaurant.

Pravesh Bhatnagar brings broad experience with leading luxury hotel brands to his new position as Executive Sous Chef. Prior to joining the resort, Bhatnagar was Lodge Head Chef on the pre-opening team for Taj Wilderness Lodge, Mahua Kothi Bandhavgarh Tiger Reserve, Madhya Pradesh in central India. He began his culinary career as a Commis Chef at Ananda in the Himalayas (formerly a Mandarin Oriental property), where he learned the principles of Ayurvedic cooking and also mastered a fusion of Indian, Asian and European while working in the Oriental kitchen, Indian Curry kitchens and Tandoor. From there, he moved to the Intercontinental The Grand Resort Goa as Commis Chef, gaining greater experience in the Oriental kitchen. Subsequently, he joined the Taj Usha Kiran Palace in Gwalior Madhya Pradesh as Demi Chef de Partie, responsible for the hotel's Ayurvedic cuisine. Bhatnagar received a degree in hotel management from Institute of Hotel Management in Gwalior, India.

Whether guests are dining in Los Tucanes, Tabacón's fine dining restaurant featuring spectacular volcano views bordered by the rainforest, or the more casual Ave del Paraíso, located in the resor's hot springs and garden area, they are assured an incomparable dining experience that blends the best of Mexico, Latin America, Asia and India to create a distinctive global cuisine.

About Tabacón Grand Spa Thermal Resort
Awarded five-star status in 2006 as well as four-leaf Certification for Sustainable Tourism, Tabacón Grand Spa Thermal Resort is located in northern Costa Rica at the foot of the Arenal Volcano in La Fortuna de San Carlos. The resort sits in a lush setting with twelve natural hot spring pools and lagoons, thermal pools, exotic gardens and trails. The resort has recently completed renovation of its 114 rooms. Open-air dining is featured as well as a signature Gala Dinner in a private rainforest bungalow with private chef and server.

The resort's Grand Spa has 11 outdoor treatment bungalows, and an extensive menu of indigenous and therapeutic treatments. The distinctive Grand Spa capitalizes on its choice hot springs location with treatments and therapies including a three-unit Temazcal, the only one in Central and Latin America; volcanic mud wraps and rinses in outdoor river pools; Watsu; mineral water treatments; coffee and coconut scrubs; and massage with hot volcanic stones. Individual bungalows, couples bungalows, and a special "all-day" bungalow for adults or adults and children which includes meals and treatments, are offered. The Grand Spa, which also offers yoga, was ranked one of the "Top 10 Mineral Spas" and the "Favorite Spa in Central America" on the SpaFinder "Reader's Choice" list. The Grand Spa recently became the only spa property in Central and South America to receive the American Academy of Hospitality Science's prestigious Five Star Diamond Award.