Chef Gilad began his career 20 years ago selling ice-cream in Southern California as a seventeen year old finding his way in the world of gastronomy. Over the years he has honed his skills and expanded his culinary horizons all over the world. His excitement for food and travel has led him on a life long journey looking for the next great dish, garnering inspiration from countries like Mexico, India, Israel, Morocco, Spain and beyond.

Before moving to Costa Rica Chef Gilad spent three years working in the Gourmet Ghetto of Berkeley, California, home to a wide variety of foodie destinations such as Chez Panisse, Cheeseboard Pizza and Saul’s Deli. It was here where he developed his passion for farm-to-table cuisine and learned the importance of making food from scratch with high quality ingredients. 

Now a Costa Rican resident of ten years, Chef Gilad has dedicated his time in Costa Rica to catering, as well as operating a variety of successful restaurants. He’s a co-founder of Riverside Pizzeria & Gastropub as well as Burrito Republic. He has consulted for several of Costa Rica’s best known restaurants and resorts.