Mario Castrellón

While Rafael Reyes is listed as an Executive Chef at Maito, the provided text offers no specific details regarding his personal culinary philosophy, core ethos, ingredient sourcing strategies, or overarching vision. The extensive descriptions of Maito's culinary philosophy, including its 'Chombasia' style, fusion of Afro-Caribbean, Asian, indigenous, and Spanish influences, and partnerships with local farmers and indigenous communities, are explicitly attributed to Chef Mario Castrellón, Maito's chef and owner. Therefore, a distinct culinary philosophy for Chef Rafael Reyes cannot be extracted from the given information. The provided text does not detail Chef Rafael Reyes's specific technical style, approach to flavor and plating, or name any of his signature dishes. The detailed descriptions of Maito's culinary approach, such as its avant-garde methods, emphasis on local ingredients, and specific dishes like 'sancocho,' 'dumpling escobish,' 'caviar de la tierra,' 'tamal de bodá,' 'concolón,' 'changa de cordero,' and 'cobia al limón negro,' are all attributed to Chef Mario Castrellón, who leads the acclaimed restaurant.

Career

• Executive Chef at Maito, Panama
• Chief Executive Officer at Tacos la Neta, Panama
• Private Chef at Rio Exclusive, Rio de Janeiro y alrededores, Brasil