Pablo Bonilla is a Costa Rican chef and the founder of Sikwa Restaurante in San José, a project devoted to researching, preserving, and reinterpreting Costa Rica’s ancestral food traditions. Born in Heredia, Bonilla has dedicated much of his career to studying indigenous ingredients, techniques, and foodways, working closely with local communities, farmers, and producers across the country.
Opened in 2018, Sikwa takes its name from the Bribri word for “non-indigenous person,” reflecting Bonilla’s respectful and inclusive approach to cultural exchange. His cuisine combines contemporary methods with native products such as criollo maize, wild cacao, native tubers, and regional herbs, highlighting biodiversity, identity, and seasonality. Each dish is rooted in historical research while presented through a modern culinary lens.
Through Sikwa, Bonilla has built a collaborative network that supports sustainability, fair trade, and the visibility of indigenous knowledge. His work has earned significant international recognition and prestigious culinary accolades, positioning him as a leading voice in the evolution of Costa Rican gastronomy and a key figure in bringing its rich culinary heritage to the global stage.
