William Weiss

The Path

Formal training and station work define the line of development here. William Weiss trained at Lycée Joseph Storck and Amor Loco, then entered ambitious kitchens through exacting roles. In Monaco, the craft was built at commis-level proximity to high-pressure service: Demi-Chef de Partie, Restaurant Joël Robuchon at Hotel Metropole Monte-Carlo (2005–2006), followed by Demi-Chef de Partie, Le Vistamare Restaurant at Monte-Carlo Société des Bains de Mer (2006–2007). The next posts widened the working register: Chef de Partie at GUILLAUME AT BENNELONG PTY LTD (2007–2008), then Chef de Partie, lagoon by Jean-Georges Vongerichten at St. Regis Hotels & Resorts (2008–2009). Spice-driven restaurant formats, hotel operations, and polished dining rooms shaped the following stage. Weiss served as Chef de Partie, Spice Market Restaurant by Jean-Georges Vongerichten at Shangri-La's Rasa Ria Resort & Spa (2009–2010), and also as Chef de Partie at Five Sails Restaurant (2009–2010). In 2011, he advanced to Junior Sous Chef, Spice Market Restaurant by Jean-Georges Vongerichten at W Hotels (2011), before taking the role of Senior Sous Chef at Senkai Restaurant (2011–2012). Geneva gave the work a sustained senior-kitchen progression. At La Réserve Genève - Hotel, Spa and Villa, Weiss moved through Sous Chef Tournant at La Réserve Genève - Hotel, Spa and Villa (2012–2013), Head Chef, Lodge Restaurant at La Réserve Genève - Hotel, Spa and Villa (2013–2014), Head Chef, bar and Loti Restaurant at La Réserve Genève - Hotel, Spa and Villa (2014–2015), and Executive Sous-Chef at La Réserve Genève - Hotel, Spa and Villa (2015). He later became Executive Chef at Crans Ambassador Hotel & SPA (2017–2020), returned as Executive Chef at La Réserve Genève - Hotel, Spa and Villa (2020–2022), and then took on the role of Executive Chef at Nayara Resorts in Costa Rica (2022–2025). Today, William is Executive Chef of Nayara Springs.

The Work Today

The current post places Costa Rican cuisine inside a fine-dining framework. Weiss is Executive Chef at Nayara Springs in San Carlos, Costa Rica, and also holds the Executive Chef role at Nayara Resorts in Costa Rica. In his own words: "I am very pleased and proud to announce that I hold the position of Executive Chef at Nayara Resorts in Costa Rica." At Nayara Springs, the specialty is Costa Rican cuisine and Costa Rican fusion fine dining. The work begins with Costa Rican produce and tradition, not garnish or theme. French and Japanese techniques provide precision, sequencing, and restraint, while the local Costa Rican gastronomic base remains the reference point. At Amor Loco, the signature cuisine is innovative, precise and sensitive, using French and Japanese techniques adapted to local Costa Rican gastronomy, with respect for products from small producers. Menu structure makes the method legible.

Signature

Amor Loco tasting menus and Amor Loco four-course menus are the named formats associated with William Weiss. They place Costa Rican cuisine and Costa Rican fusion fine dining inside a technique-led structure, using French and Japanese methods to frame dishes that move between brightness, delicacy, and depth.

In Their Words “I am very pleased and proud to announce that I hold the position of Executive Chef at Nayara Resorts in Costa Rica.”

Acclaim

The signature dishes at Amor Loco are highlighted as part of the Nayara Arenal culinary experience. The recognition attaches to a clear working proposition: signature cuisine at Amor Loco using French and Japanese techniques adapted to local Costa Rican gastronomy, with respect for products from small producers.