Katia Campos: The Heart of La Selva’s Kitchen

PUERTO VIEJO DE SARAPIQUI, COSTA RICA – Katia Campos didn’t initially plan on becoming a chef in the jungle. In 1997, a neighbor mentioned a temporary kitchen job at La Selva Biological Station. What was supposed to be a 15-day vacation job quickly turned into a lifelong calling.

“I came just to help for the holidays,” Campos said. “But when I was about to finish, the chef at the time asked me if I wanted to stay longer … and I did.”

Since then, Campos has worked her way up from assistant to lead chef. She estimates she’s been running the kitchen for about 22 of her 28 years at La Selva.

From a young age, Campos had a passion for cooking. That love only deepened as she gained experience, formal training, and eventually her culinary certification. What’s kept her in the industry all these years isn’t just the food, it’s the people and the location.

When I stepped into the kitchen, it was clear that Campos wasn’t just cooking, she was making connections. Her energy was infectious, and it was obvious how much the staff respected her.

“The majority of our ingredients come from local providers,” she said. “I place the orders by phone, and they bring everything directly to the kitchen. We try to support local, not just for the price, but to keep things fresh and rooted in Costa Rica.”

The result is a menu that changes daily, shaped by who is visiting and what ingredients are available. When asked how she plans her meals, Campos lit up with energy.

“I look at who’s coming, how many, what kind of group it is. If there are kids, I think about food they’ll like. If it’s a big group, I avoid more complicated dishes. It’s a balance.”

That attention to detail really stood out during my stay. Each meal felt unique, but was made with such care and consideration, it reminded me of something my family would make. One day, we had perfectly seasoned grilled fish and plantains, and the next, one of the best vegetarian soups I’ve ever had. It tasted just like the broccoli cheddar soup. It was nostalgic and comforting, but without the broccoli. Whether Campos was thinking about more than just nutrition when making this meal, it definitely brought back some great memories for me.

One of the biggest annual events Campos oversees is in October, when La Selva hosts its “open doors” celebration, welcoming over 1,500 visitors in just three days. Campos and her team prepare meals for guests and volunteers, coordinating massive portions while still maintaining flavor and care.

“The breakfast is always free for our helpers,” she said. “For the public, we sell meals. There’s just so many people, we have to make a lot.”

Even when speaking about the stress of feeding that many people, she didn’t seem overwhelmed, just proud. You get the sense she thrives under pressure, especially when she knows the food is going to bring people together.

With food costs rising and dietary needs becoming more complex, Campos faces her share of challenges. She spoke about needing to adapt, sometimes replacing expensive ingredients like broccoli with more affordable options, all while keeping the flavors intact.

“It’s not the same cooking for someone who eats meat versus someone who doesn’t. You have to get creative. That’s the challenge.” Still, she says the work fills her with pride. “I love being here. There are no words. I enjoy everything, from the first minute to the last.”

Every dish we ate reflected that passion. The flavors felt deliberate even when the menu was straightforward. It became evident soon that the food here was more than just nutrition; it was also about connection. Campos isn’t the only one who feels this way. According to her, most of the kitchen staff share her passion for both the food and the mission of La Selva. “We all love this place. That’s what makes it special,” was the sentiment shared.

Of all the Costa Rican staples Campos makes, chifrijo might be the most beloved. A mix of rice, beans, pork, chimichurri, and fried tortilla chips. “Even people who aren’t from Costa Rica ask me to make it,” she said. “I always prepare some just for them.”

I had the chance to try it, and it did not disappoint. The pork was crispy on the outside and juicy on the inside, layered with soft rice, creamy beans, and a bright, tangy chimichurri that pulled everything together. The fried tortilla chips on top gave it the perfect crunch. It was one of those dishes that really showcased everything Campos stands for: bold flavor, simple ingredients, and a whole lot of heart.

Talking with Campos and tasting her food made it evident that she is more than simply the chef; she is the heart of the operation. Her dishes infuse an already vibrant environment with warmth and compassion. Even though I traveled to La Selva to learn about the natural environment, Campos’ cuisine and story showed me how much food and people can genuinely shape an experience.

This story was originally reported by James Perez and produced in partnership with The Hitchcock Project for Visualizing Science and Noticiero Móvil at the Reynolds School of Journalism at the University of Nevada, Reno.