Meet the Chef: @serranococina Talks Flavor, Fire and the Akasha Concept
Tucked inside Aruna Resort in San Pedro, Akasha Restaurant has quickly gained attention for its creative dishes, refined flavors, and unforgettable seaside dining. Behind the concept is Chef Carlos Serrano (@serranococina), a passionate culinary artist blending bold local ingredients with international inspiration.
We sat down with Chef Carlos to learn more about his background, his approach to cooking, and the essence of the Akasha experience.
Q: Where did your passion for food begin?
Chef Carlos: It started when I was young, watching my grandmother cook. Her food was simple but full of heart. Later, I trained professionally in Latin America and Europe, and I knew I wanted to bring that technique back to something more personal and honest.
Q: How would you describe the Akasha culinary philosophy?
Chef Carlos: Akasha is about balance. We honor local flavors — seafood, produce, native spices — but we present them with fine dining precision. Nothing feels forced or overly decorated. It’s clean, flavorful, and meant to make you feel something.
Q: What ingredients inspire you most in Belize?
Chef Carlos: Definitely seafood. The snapper, the lobster when it’s in season, octopus — all of it is incredibly fresh. I also love using coconut, local herbs, and seasonal fruits in both savory and sweet dishes. Belize has an amazing pantry to work with.
Q: Can you tell us about one of your signature dishes?
Chef Carlos: One dish that means a lot to me is our Tamal de Pesca y Mole Verde. It’s inspired by my time spent in a Maya community in Cayo. We start with a creamy tamale base, add the catch of the day wrapped in banana leaves, and finish it with mole verde, toasted sesame, and pumpkin seeds. It’s a tribute to tradition, reimagined with technique.
Q: What do you want guests to feel when they dine at Akasha?
Chef Carlos: I want them to feel cared for. Not just full, but connected — to the food, the island, the moment. We’re creating experiences, not just meals.
Q: What’s next for Akasha?
Chef Carlos: We’re working on seasonal tasting menus and a few surprise collaborations with local producers and artists. I’m always exploring new ways to evolve without losing the heart of what we do.
Experience the Vision
Chef Carlos Serrano leads every service with intention, crafting food that feels alive with place and purpose. Whether you’re visiting for a weekend brunch or a special sunset dinner, the flavors of Akasha are a reflection of the chef’s vision — and Belize itself.
Reserve your table at www.akashabelize.com/reservations or follow us on Instagram https://www.instagram.com/akashabelize/ for daily inspiration.
