Chef Mario Castrellón’s Maito runs a whistle-stop journey through the Caribbean, Indigenous, Asian, Creole, Afro-Antillean and American cuisines that express Panama’s multicultural culinary identity like no other.
Castrellón was the first to plant the seeds of a new Panamanian cuisine with a modern vision. A dynamic chef and entrepreneur, he studied in Barcelona, returning to Panama after formal chef training and international work experience. He researches native products and visits producers, artisans and indigenous communities on a regular basis and has his own organic farm. He has also begun a movement of young chefs looking to foster a Panamanian identity on the plate.