The Story Behind Mar Azul

Everything began in the small fishing town of Playas del Coco, Costa Rica, where Olman grew up surrounded by the ocean. His father, Don Fidel, spent more than 44 years as a fisherman, dedicating his life to the sea.

For Olman, seafood was never a luxury — it was simply the way life was. His childhood breakfasts often included gallo pinto with lobster, whole fried snapper, eggs with shrimp, or mahi mago with shrimp and handmade tortillas. Freshness wasn’t a concept; it was his everyday reality.

But growing up in a fishing family also meant seeing the challenges behind the beauty of the ocean. Olman witnessed firsthand how unpredictable the fishing industry can be. He saw his father — his role model and best friend — struggle with sudden changes in international seafood prices, sometimes returning from long days at sea with little reward for the hard work.

Even though Don Fidel owned two fishing boats — Darlyn and Rosibel — there were times when the family faced financial hardship. Those experiences taught Olman an important lesson: the work of fishermen is incredibly demanding, yet often undervalued.

Ironically, Don Fidel always encouraged his children to pursue opportunities in tourism rather than follow his path at sea. Olman took that advice and began working in restaurants and hotels more than 20 years ago, starting from the bottom and eventually becoming a bilingual waiter.

It was there that he discovered something that would shape his future:

great food and great service create unforgettable experiences.

Olman was the kind of waiter who stepped into the kitchen to learn how every dish was prepared. He tasted everything, studied ingredients, and developed a deep passion for gastronomy. Over time, he realized he wasn’t just serving food — he was creating experiences for people from all over the world.

In 2014, an opportunity came to invest in his own project. The vision was clear: build a seafood collection Center that honored both the fishermen of his community and the hospitality industry he had come to love.

That vision became Mar Azul.

From the beginning, Don Fidel joined the project, bringing his decades of knowledge from the sea to oversee species, sizes,seasons ,quality, and fair pricing of the seafood.

Then in 2017, the dream came full circle with the opening of Mar Azul Restaurant, creating a direct connection between fishermen, fresh seafood, and guests from around the world.

Today, Mar Azul is more than a restaurant.

It is a tribute to the ocean, to the fishermen who rise before sunrise, and to the belief that the best seafood experience begins where the sea meets the table.

From the ocean… to your table.