Troon Dines
Flavors of Panama
Santa Maria’s Chef Collab
By Joëlle Creamer
For three days, Chef David Izquierdo of Panama’s Santa Maria Golf & Country Club, hosted Chef Nicolas (“Nico”) di Paolo of Costa Rica’s Santa Ana Country Club — two Troon-managed clubs — as they toured the captivating country of Panama for inspiration and ingredients. They sourced fresh fish from the Pacific Ocean, collected cacao from the country’s mountain region chocolate farms, and handpicked local produce and herbs from the markets in Casco Viejo, known as “the old quarter.”
Together, the chefs elaborated a menu to showcase at a special dinner event planned for members of Santa Maria Golf & Country, a private residential golf community located alongside the Costa del Este neighborhood of Panama City.
A symphony of culinary talent and collaboration of master chefs originating from neighboring Central American countries, the Takeover event featured seven courses paired with wines from Bodegas Habla, a young winery in Trujillo, Cáceres, Spain. Beginning with a cured bonito tostada with black garlic and shiso leaves, then a grilled prawn in Mediterranean curry, and ending with artisanal cheese and honeycomb with pecans, the menu was the centerpiece of a dynamic evening of culinary prowess and wine exploration.
Bringing together the best of Troon, it offered Santa Maria members a chance to embark on a unique journey of Chef Nico’s interpretation of both local and around-the-world flavors.
Born in a small town in Argentina, Chef Nico was destined to cook, working at his grandfather’s restaurant from a very young age. His present-day resume of kitchens is studded with esteemed venues across the globe: Michelin-starred El Celler de Can Roca in Girona, Spain, and Capritx in Barcelona; Hotel Casa Fuster, also in Barcelona; and 5-star Nayara Gardens and El Silencio Lodge & Spa, both in Costa Rica.
Now executive chef at Santa Ana Country Club, Chef Nico’s culinary approach stems from his profound respect for the natural surroundings and ingredients of wherever he is cooking, creating artful memories for those eating his food.
The concept for the Takeover event, hosted earlier this year, was first conceived by Santa Maria’s Alvaro Venegas, with the support of Troon’s Corporate Food & Beverage Director Carlos Acosta, who motivated the intra-Troon chef collaboration. “We wanted to offer something different to the membership,” Venegas said. “We enjoy looking out for our members, and always try to think far beyond the usual experiences in the club industry, to offer them unique and memorable moments to spend with the family.”
Originally from Spain, Venegas is the director of golf, but his service extends far beyond the golf course. Situated on the outskirts of Panama City, with a crisp view to the city skyline, Santa Maria Golf & Country Club is one of the only private clubs in the country, exquisitely harmonizing the natural beauty of Panama with urban living.
The Jack Nicklaus-designed golf course routes along natural wetland areas and indigenous landscaping, offering a unique playing experience and a stunning backdrop to Santa Maria’s social scene. Unveiling its first nine holes in 2012, the club continues to develop luxurious amenities and offer a wide range of activities, indoors and out, for its member residents and their guests alike. And in January 2024, the golf club has the honor of hosting the ninth edition of the Latin American Amateur Championship (LAAC).
“We are very focused on the social life at the club right now,” continued Venegas. “We have a calendar of different events every month to bring our members together and enhance the sense of belonging. The Takeover event was the first collaboration event of many.”
In true Panamanian hospitality, Santa Maria’s Chef David is planning to share his skills and culinary roots in a collaboration with Chef Nico at Santa Ana Country Club in Costa Rica.
