Originating from Argentina and Chile, Lucas and Belen met in Bolivia where they fell in love both with each other and their joint food creations that they dub “slow food” – pure and delicious nutrition without any side effects. Guided by their passion for art and spreading the gospel of the vegan diet, they have been creating tantalizing new recipes for restaurants across the Americas including La Kasa Muyu in Bolivia and Chocolates la Cholita in Peru. They are now in residence at TreeCasa creating some of the most savory and eye-catching vegan food in Nicaragua.

Chef Lucas Nicolas Tapie. Lucas is a truly creative type, constantly experimenting in the kitchen with new and bold ideas. He loves surprising his guests by offering them something new, not just another vegan imitation. Whether it’s his ceviche made with quinoa and beans or shawarma made with jackfruit, he enjoys making recipes that are met with wide eyes and savoring tongues. When Lucas is not working, he can be found sipping on his favorite drink and a TreeCasa exclusive: homemade Jamaican soda.

Chef Belen Ignacia Barrios. Belen’s passion for plant-based food began as a young girl while helping her grandmother in the garden. A certified yoga instructor and ayurveda enthusiast, Belen designs meals that have no additives, sugars, or gluten. She specializes in raw vegan dessert recipes that contain dates, plums, and other dried fruits to satisfy her sweet tooth. One of her biggest hits is a raw “snickers bar” that has layers of dried fruit, caramelized dates, and crushed cashews, all covered by organic cacao. During her off time, Belen enjoys creating herbal mixes from TreeCasa’s garden and conducting online yoga classes for her friends and family.

Stay tuned… their all-new all-vegan menu will debut at TreeCasa in April 2021!