In San Vicente, Ecuador, a structure sits in a mountain that creates an ecosystem for food innovation. Designed by Enrique Mora, Iche Ecosystem Culinary Center was born after the earthquake of April 2016. It is a space which aims to make food a powerful tool to transform society. With Manabita food as its center, the place consists of training, research and development, and incubation units that value traditions and integrate innovation into the different processes. Brief description from BluPrint Magazine, 2023.

This is a brief description of what the restaurant and culinary school is all about. We simply found the ambience serene and the dining a cultural culinary experience. The institute is located on the Chone River where the river meets the Pacific Ocean. We were hosted by new Ecuadorian friends.

From left to right, Gene & Leana, Orazio Bellettini (owner of the ICHE Restaurant and Culinary School), Toya Cardenas and Hector Cueva (former Ecuadorian ambassador to India).
All of the vegetables and herbs used in the dishes served at ICHE are grown here on the premises. We met some of the students collecting vegetables for the day’s meals.
The owner lives on the grounds with his family. The upper level of this structure is the owner’s living quarters and the lower level is a large classroom. The restaurant and school are located just outside of San Vicente, the town that is directly across the Chone River from Bahia de Caraquez where we are staying.
The grounds are just breathtaking. After four hours, we were still not ready to leave. We plan to return soon.
Here is their outdoor grill with one of the students giving Leana a lesson on grilling met on their massive outdoor grill.
The kitchen is state of the art; the cooking is very traditional.
The young future chefs are learning to prepare traditional Ecuadorian dishes suitable for 5 star tastes. The students come from various locations around the area to live and study for 6 weeks.
Jonas, one of the student chefs, speaks perfect English and Spanish. He resides in Quito but is here for his culinary training. He was very engaging as our student guide during our visit.
Jonas and I took time for an interesting conversation regarding the school and some of the history of Ecuador. His father is an American and his mother is Ecuadorian. As a result of growing up in a bilingual home, his English and his Spanish were excellent.
Fried chocolate balls filled with banana cream and ice cream on the side.
Gene enjoying his chocolate and ice cream dessert.
A delicious fish and mussels dish in a very tasty sauce.
Leana had a very interesting prepared Ecuadorian chicken and rice dish. Even the plates and bowls were unique and handmade locally.