With over a decade of culinary experience across Latin America, Chef Bruno Piccolo brings a refined yet soulful approach to contemporary cuisine at La Coralina Island House.
Trained at the prestigious Instituto Arrayanes in Mendoza (Argentina) and further mentored in high-caliber kitchens such as Chila (a Relais & Châteaux restaurant in Buenos Aires) and Boragó (a Santiago, Chile eatery named one of the “50 Best Latin America”), Chef Bruno’s journey has taken him from the vineyards of Mendoza to the gastronomic edge of Bocas del Toro.
His expertise spans fine dining, open-fire cooking, baking, and plant-forward gastronomy, all deeply rooted in local ingredients and seasonal expressions.
Chef Bruno has led kitchens in top wineries like Trapiche and Ruca Malen in Argentina, collaborated with culinary icons like Mario Castrellón (Maito, Panama) and Facundo Gallardo (Atera, New York City), and honed his craft alongside Chef Alejandro Feraud (Alo’s, Buenos Aires).
At La Coralina Island House, Chef Bruno curates a gastronomic experience that reflects the spirit of the Caribbean, the richness of Panama’s terroir, and the elegance of his global training. His menus are an invitation to connect with the land and sea — layered, expressive and always unexpected.
