Q1. What defines the 2026 “From Farm to Table” menu?
Clarity. Every ingredient has a purpose and a story.
Q2. How does the farm influence your creative process?
It’s everything. You don’t start with a dish—you start with what the land gives you.
Q3. What ingredient are you most excited about this year?
Cacao, in all its forms—not just as chocolate, but as fruit, acidity, texture.
Q4. How do you balance tradition and innovation?
By respecting flavors first, then pushing technique.
Q5. What role does fire play in your kitchen?
Fire connects us to something primal. It adds depth and emotion.
Q6. How seasonal is the menu?
Completely. It evolves constantly.
Q7. What is one dish that represents La Danesa best?
Something simple—like fresh cheese, warm bread, and honey.
Q8. How do you want guests to feel during a meal?
Present.
Q9. What is the biggest challenge of cooking on a farm?
Letting go of control—you work with nature, not against it.
Q10. What makes this menu different from previous years?
It’s more refined, but also more honest.
Q11. How important is storytelling in your dishes?
Essential. Every plate should say where it comes from.
Q12. What inspires you outside the kitchen?
The land, the people, and the rhythm of the farm.
What Makes Farm-to-Table Dining in Ecuador Unique?
Ecuador’s biodiversity allows chefs to work with ingredients rarely found elsewhere—fresh cacao fruit, tropical herbs, artisanal dairy, and locally sourced meats.
At Hacienda La Danesa, this translates into a dining experience that is:
- Seasonal
- Local
- Story-driven
