Richard Neat, an acclaimed French classically trained chef known for his artistic and meticulous approach, will take charge as executive chef of three new imaginative restaurants – Mystique, La Diosa and Richard’s Kitchen – poised to open at The Retreat Costa Rica, a luxury wellness boutique resort and spa. The three sophisticated dining venues are part of an ambitious $4 million renovation – which also encompasses a new clubhouse and 10 luxury lofts – slated for completion this June.
As executive chef of the three sleek eateries situated atop the new clubhouse – the British-born Neat will lead all aspects of each outlet’s luxury food and beverage experience – overseeing menu development, personnel and operations.
Deriving inspiration from his extensive travel and work in England, France, Russia, India and Morocco, the two-star Michelin chef has created a series of playful and exotic, multi-course tasting and sharing menus for The Retreat’s ocean view fine dining rooftop venue, Mystique including six courses with two offerings for each course – 12 different bites to be leisurely enjoyed – created with the freshest locally sourced ingredients. Diners craving a more intimate experience are rewarded with spectacular sunsets during their evening meal.
At La Diosa, an all-day, vibrant space surrounded by a lush jungle, Neat and his culinary team will present a menu of beautifully plated, delicious finger foods, tapas and tagine-prepared selections along with signature cocktails and wines by the glass.
An interactive spot designed for guest engagement, Richard’s Kitchen features a sleek poolside open kitchen – ideal for a morning cappuccino, an after work out juice or smoothie a la carte. This space also features a teaching area for hands-on workshops and group classes taught by Neat, including “Cooking with Richard,” four-hour classes for up to 20 people.
Currently the chef-proprietor at Park Café in San José, Costa Rica, an intimate restaurant housed in a globally acclaimed antique shop, he was cited in Traffic magazine as “one of the 20 people who transformed Costa Rican society” in 2016.
According to The Retreat’s owner Diana Stobo, Neat is a critical addition to her growing team and will work exclusively at the resort’s new restaurants once they open in June 2025.
“We are beyond thrilled to welcome such a trailblazing and esteemed chef to The Retreat,” said Stobo, a celebrity chef, best-selling author, and artist. “His reputation for excellence, a hands-on approach and an inspired yet approachable cuisine perfectly reflects our vision. Our new restaurants are designed as immersive luxury experiences – where every detail invites guests to escape into something extraordinary. From breathtaking sunsets to intimate, starlit evenings with distant views of the Pacific, each moment is crafted to captivate the senses.”
Over a more than 30-year career, Neat has gained an enduring reputation as an avant-gardist, culinary prodigy and craftsman – distinguishing himself by working alongside such legendary chefs as Joël Robuchon, Raymond Blanc and Marco Pierre White. Helping to kick start London’s culinary revolution, he co-founded the acclaimed restaurant Pied à Terre with David Moore in 1991. Shortly after opening Pied à Terre, he was awarded his first Michelin star, and at the age of 29 in 1996, he received his second Michelin star – one of the youngest recipients ever.
Design Details
Part of the renovation now underway, the resort’s three new luxury eateries each offer a unique experience. With sweeping jungle and sea views coupled with moody and intimate decor, the resort’s rooftop restaurant, Mystique, spans 1,000 square feet and seats 42 with booths and two- and four-top round marble tables. Large trees and greenery hang overhead while a massive iron fireplace creates a warm and welcoming feel.
La Diosa, a 1,250-square-foot lounge terrace, offers seating for 36 in a cozy setting featuring plush couches, lounge chairs and coffee tables, all thoughtfully arranged to overlook the surrounding jungle. The more experiential Richard’s Kitchen seats 32 and provides a 700-square-foot poolside open kitchen.
Aimed at elevating the guest experience by redefining wellness, The Retreat’s new facilities are designed to embrace the region’s verdant topography – with an interplay between the indoors and out – incorporating sustainable elements, natural yet elegant décor and locally sourced materials for cultural context, resulting in a restorative yet luxurious experience.
