Watch the video below to learn more about the inspiration behind Anamaya’s cuisine. Jeffery Horton joined us six months ago and has made leaps and bounds in improving the quality and availability of organic, farm to table ingredients. His solid experience in Michelin star restaurants, with his own businesses combined with his passion for new world cuisine gives the guests of Anamaya an unforgettable culinary experience.

Jeffery was raised in Florida. After working his way up the ranks of local kitchens in Gainsville, Florida he took charge of Emiliano’s Café, under executive Chef Ali de Paz with chef Joe Ramos. He later worked with Michelin Star Chef John Tennick and Chef Phil Robertson all becoming major influences in Jeff’s culinary journey. Eventually Jeffery reunited with chef Alida De Paz and opened MYA New World Cuisine in Escazu Costa Rica. Having the opportunity to work with great chefs allowed Jeffery to apply his personal experience mixed with the knowledge gained from great authors such as Norman Van Aken, “The Father of New World Cuisine”, His talents in the kitchen were impossible to ignore, by the age of 28 Jeffery was executive chef of Morgan’s Hotel and Resort and continued working in Costa Rica.

Chef Jeffery always applied the importance of sustainable practices and local products and produce to every restaurant and hotel he worked at. Jeffery received a call from long time client and CEO of Anamaya Body, Mind and Spirit Resort, Geoff McCabe to join the team. For Jeffery this is not only a chef’s dream but also the way all farm to table cooking should be. Anamaya has a farm, Rancho Delicioso only 8 minutes up the road from the Resort. Dedicated to serving the guests, producing super foods such as Gotu Kola, Moringa, Holy Basil, etc. Together with his kitchen team at Anamaya, Chef Jeffery continues to provide the retreat guests with a 100% gluten free, organic, and local menus daily.

Filming and editing credit: Serena Louth

Interviewing credits: Millie Ross and Caleigh Smith