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Executive Chef Patricia Ferguson
graduated from the Johnson and Wales University Culinary Arts program in Denver, and then went on to perfect her skills at the Little Nell Hotel in Aspen, Colorado.
When the chance to pursue career goals in Costa Rica came up, Patricia was thrilled at the opportunity to combine her passion for culinary arts and international travel with the first class quality demands inherent to resort hospitality.
In Costa Rica, as the Executive Chef for a renowned restaurant and hotel in Jaco, Patricia´s excellence gained notoriety. She designed the menu which is still savored to this day, featuring fresh shellfish, Mahi Mahi, tuna, filet migñon, and homemade specialties such as salad dressings, sauces, and delicious desserts. After six years in Jaco, Patricia moved on to further her career as the Executive Chef at La Reserva de Manuel Antonio.
At La Reserva, Patricia enjoys catering to the specific requests of owners, clients and guests. Whether guests wish to order directly from her detailed menu or coordinate creatively with Patricia, this personalized service brings a new level of satisfaction to both Patricia and the many guests and friends we have had the pleasure of serving.
Technique
Patricia's culinary studies are based on the foundation of Classical French Cuisine however she is capable of preparing any type of International fare. From typical Costa Rican dishes to favorites from the Deep South, Patricia can accommodate all culinary requests. Her style is infused with her desire to create dishes that are simple, but delicious - each course is designed to maximize the use of carefully selected fresh ingredients that provide a lot of flavor. Meals are often accompanied by Patricia's favorite specialty…delicious homemade sauces. |
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Professional Profile
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Executive Chef – La Reserva de Manuel Antonio Manuel Antonio, Costa Rica 2009 to Present |
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Executive Chef – Hotel Poseidon Restaurant Jaco Beach, Costa Rica 2002 to 2009 |
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Line Cook – The Little Nell Hotel Aspen, Colorado 2002 |
Education
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Associates Degree in Culinary Arts Johnson & Wales University, Denver Colorado |
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Bachelors Degree in Communication Arts and Graphic Design University of Minnesota, St. Paul / Minneapolis |
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 Vision.
Since establishing the heart of Chef Services at La Reserva, Patricia's goal is to grow our personalized catering capabilities and presence in the Quepos and Manuel Antonio community. Having already catered for many special events at La Reserva in the past and secured networks within the national hospitality industry, Patricia's team at La Reserva are focused on redefining the perception of excellence in Costa Rica.
Service.
Whether you want a casual BBQ for your family, an afternoon of wine tasting by the pool, or formal wedding catering with entertainment, we will rise to any occasion or request. Our service is always consistent with first class touches and our challenge is to always outdo our last performance.
Quality.
At La Reserva we pride ourselves on our excellent service, quality and professionalism. Patricia and her team will provided you, your family, and your guests with an unparalled gastronomic experience all prepared within the privacy and comfort of your luxury vacation home. Patricia uses only the finest quality, locally grown ingredients. From the fresh catch of the day to fresh fruits and vegetables from the local farmer’s market.
Our Services
La Reserva´s experienced staff can coordinate all of your special events including Family Reunions, Corporate Retreats, Weddings, Birthday Celebrations and Banquets. Our dedicated Executive Chef can plan and prepare all of your culinary experiences accordingly.
We also offer private, in-home Chef Services both on site at La Reserva and at off-site locations within the area. |
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Rates:
$80 Breakfast | $120 Lunch | $175 Dinner
Plus the cost of food.
A customized quote will be provided for reservations made for groups of 10 people or more as well as for special events. |
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Guest Favorites
All menus may be customized however here are a few tried and true selections…
starter
Fresh Red Snapper Ceviche Served with Crispy Flour Tortillas
salad
Cool Cucumber with Shaved Carrot and Ginger-Lime Dressing
main
Boneless Breast of Chicken with Grilled Pineapple Salsa. Served with Steamed Broccoli and Rice
dessert
Bananas Foster
starter
Panko-Crusted Jumbo Prawns served with Cilantro-Chile Dipping Sauce
salad
Mixed Greens with Roasted Beets, Candied Walnuts and
Blue Cheese Tossed in Mustard Vinaigrette
main
Pepper-Crusted Filet Mignon with Horseradish Cream. Served with Sautéed Vegetables and Garlic Mashed Potatoes
dessert
Costa Rican Lime Pie |
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starter
Shrimp Fritters with Sweet Thai
Dipping Sauce
salad
Creamy Coconut Seafood Soup
main
Grilled Tuna Steaks with Ponzu Sauce and Wasabi Cream. Served with Jasmine Rice and Sesame Vegetables
dessert
Fudge Brownie with Toasted Macadamias and Vanilla Ice Cream
starter
Costa Rican Black Bean Soup served with Diced Avocado, Chopped Onion and Shredded Cheese
salad
Tropical Greens, Hearts of Palm, Tomato and Avocado tossed in Lime Vinaigrette
main
Asian BBQ Baby Back Ribs. Served with Baked Potatoes and Sautéed Mini Vegetables
dessert
Coconut Flan |
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