The Quiet Rise of Chef Carlos Lucas López y López Martínez in Panama City’s Restaurant Scene
I first met Mahalo Casco Viejo chef Carlos in 2019, at the opening of the restaurant.. At 31, he already carried a reputation that quietly preceded him. In Casco Viejo, names circulate long before faces become familiar, and Carlos was one of those chefs whose work was discussed with respect rather than hype. No one spoke about him loudly. People spoke about him carefully, which is usually a better sign.
Before Mahalo, I had heard about him through Tomillo, a restaurant that no longer exists but still matters. Tomillo occupied a dramatic old building with a large courtyard, layered elevations, and string lights suspended high overhead. It felt cinematic, almost unreal, and for many diners it became one of those places you remembered as much for how it felt as for what you ate. It was not a restaurant designed to disappear quietly, even if it eventually did.
Two dishes stayed with me from that time. A chicken preparation that was simple, confident, and deeply seasoned. And a deconstructed lemon dessert that balanced restraint with creativity. I did not know Carlos personally then, but I remembered the hand behind the food. That kind of memory does not come from novelty. It comes from intention.
Like many ambitious restaurants, Tomillo eventually closed and reemerged elsewhere under a different concept. Carlos did not go with it. He stayed in Casco Viejo. That decision, made quietly and without explanation, would define the next phase of his career more than any résumé line ever could.
Growing With One Restaurant: Life as the Mahalo Casco Viejo Chef
When Carlos joined Mahalo, he arrived early in the restaurant’s life, not at a polished midpoint. As Mahalo Casco Viejo chef, he grew alongside the restaurant. Over the years, I have watched Mahalo become one of the most reliable restaurants in Casco Viejo, not because it chased trends, but because it understood its audience. That understanding is harder to build than any menu.
On weekends, the dining room fills with Panamanian families. Brunch is not a novelty here. It is habitual. It is where birthdays are marked, baptisms are celebrated, and extended families reconnect around shared plates. In a neighborhood shaped heavily by tourism, that matters. Restaurants that rely only on visitors feel seasonal. Restaurants that locals return to feel permanent.
Mahalo occupies that rare middle ground. Tourists feel comfortable walking in. Locals feel comfortable returning. That balance requires discipline in pricing, consistency in execution, and a kitchen that understands rhythm. Brunch is forgiving in theory, but brutal in practice. Timing, pacing, and temperature matter more than people realize, especially when tables linger and kitchens stay full for hours.
Mahalo is also a working events restaurant. Most weekends include three or four private events spread across the patio, sunken garden, or rooftop. These are not side projects. They require planning, staffing, and a kitchen that can shift formats without losing control. Over time, I have watched Carlos manage this complexity without visible stress and without compromising the guest experience in the dining room. That balance between volume and calm is rare, and it was one of the reasons I wanted to sit down with him properly.
The Moment That Made Me Pay Attention
The moment that clarified everything for me happened away from Casco Viejo. I attended a destination wedding on Contadora Island, roughly an hour and a half by boat. The guest count was around 125 people. Anyone who has worked in events understands what that implies when you remove infrastructure, proximity, and margin for error. Boats replace loading docks. Coolers replace walk-ins. Timing becomes unforgiving.
Carlos took the entire operation with him. As we say in the industry, he took the show on the road. What stood out was not the ambition, but the lack of drama. Food arrived hot. Flavors held. Portions were controlled and generous. No one waited excessively. No one was left hungry. There was no visible tension behind the scenes, which is usually the first thing to crack under pressure.
I have organized large-scale events for decades, and I do not say this lightly: that banquet was executed at a very high level. Not because it was flashy, but because it worked. That experience told me I was not just looking at a good restaurant chef. I was looking at someone with operational depth, someone who understood logistics, people, and pressure as part of the same system.
Growing Up in Panama City, Choosing the Kitchen
Carlos grew up in Panama City, on Avenida Balboa, which is less common than people assume. He came from a structured family with clear expectations. University was part of the plan, and he followed it, studying engineering. He did what he was supposed to do and then listened carefully when it did not feel right.
The influence came earlier, in a quieter way. The father of his best friend cooked every Sunday. Carlos spent time in that house, drawn by the warmth of a different environment. He watched the care that went into those meals, the attention to detail, and the pride behind the process. Those Sundays mattered more than he probably realized at the time.
When he stepped into his first kitchen, the decision felt immediate. He liked the pace. He liked being on his feet. He liked creating something tangible that people responded to in real time. That first kitchen was not glamorous. It was Chris’s Pizza. Starting at the bottom suited him. It taught him humility early, which tends to last.
Building a Foundation, One Kitchen at a Time
Carlos did not move randomly between restaurants. Each kitchen added a specific layer. At 10 Bistro, technique and discipline mattered. At La Posta, consistency and volume mattered. At La Chesa, respect for tradition mattered. At Luna, versatility mattered. Each stop refined a different muscle.
Tomillo was where creativity and identity began to take shape. It was also where he learned that an atmosphere cannot carry a restaurant forever. Food still has to stand on its own.
Working under David Hennessy at Market completed the picture. Market is one of Panama City’s most influential restaurants. It serves business leaders, diplomats, and families alike. Expectations there are precise. Timing matters. Restraint matters. Freshness is non-negotiable. Carlos mentioned something that resonated immediately with me. He likes his first course on the table within seven minutes. That detail alone explains where his discipline comes from.
Sourcing, Structure, and Respect for Ingredients
The market also shaped his understanding of sourcing. Meats arriving from Chicago and Argentina. Produce sourced locally. Delicacies are imported carefully. Fresh Fish from Panama’s waters and shellfish from abroad. These systems are not abstract ideas for Carlos. They are tools he understands and applies daily.
When I asked where he shops for produce now, the answer was expected. As the Mahalo Casco Viejo chef, he goes to Merca Panamá y la Cadena de Frío, not the smaller neighborhood markets. This is where chefs buy with intention, balancing quality, cost, and consistency. It requires early mornings, planning, and restraint. It also requires knowing what not to buy.
Menus are built with foresight. Waste is minimized. Trimmings are repurposed. Nothing is accidental. That discipline does not show up as rigidity on the plate. It shows up as confidence.
Discipline Without Killing the Soul by this Mahalo Casco Viejo Chef
What genuinely surprised me was how animated Chef Carlos became when discussing plating guides. In the industry, a plating guide is the backbone of execution. It ties together portion size, cost, storage, timing, and presentation. Many chefs tolerate them. Carlos enjoys building them because they remove uncertainty from the kitchen.
Menus at Mahalo are adjusted carefully, not constantly. Planning begins months in advance. Testing happens early. Training follows. By the time a menu launches, the kitchen understands every component. That preparation allows creativity to exist without chaos.
Despite this structure, Mahalo never feels mechanical. Food is not rushed. Carlos believes consistency comes from respecting process, not accelerating it. That philosophy shows up clearly on the plate and in the room.
Work, Balance, and the Long View by the Mahalo Casco Viejo Chef
Now at 39, Chef Carlos is aware of burnout. As Mahalo Casco Viejo Chef, the team involvement is built into menu development, with passion treated as a requirement and respect for food remaining non-negotiable. When he is away, sauces are prepared and labeled so standards remain intact. Systems are in place so the kitchen continues to function calmly and people can breathe.
His day starts early. He wakes around 4:45 a.m., trains, and runs. The gym is where he plans his day quietly, thinking through menus, ingredients, and team dynamics. He also works with a life coach, a decision that speaks to awareness rather than insecurity. That kind of self-management is still rare in kitchens.
When I asked what excites him most, the answer was simple. Weekend brunch. Seeing Panamanian families together. Watching guests leave satisfied, not just arrive smiling. That distinction matters more than awards.
Quiet Leadership in a Loud Industry
Carlos does not announce himself when he enters a room. He does not dominate the floor. He communicates clearly and steps back when needed. That kind of presence is rare in an industry that often rewards volume over substance.
As Mahalo Casco Viejo, Chef Carlos has a strong mutual respect with Brittany Morgan and Emma Morgan, and that relationship shows in how the restaurant continues to evolve. They travel together to industry events not for visibility, but for learning. Growth is treated as a shared responsibility.
His goal is not to leave Panama. It is to grow here, alongside a restaurant group that continues to expand thoughtfully and deliberately.
Fast Facts – Carlos Lucas López y López Martínez
- Full name: Carlos Lucas López y López Martínez
- Role: Mahalo Casco Viejo chef and Corporate Chef, Mahalo restaurant group
- Based in: Casco Viejo, Panama City
- Current role: Corporate Chef, Mahalo restaurant group
- First met: 2019, at the opening of Mahalo
- Television: Competitor on Top Chef Panamá (2016 and 2019)
- Signature strength: Brunch service and high-volume private events
- Notable execution: Full off-site wedding catering for ~125 guests on Contadora Island
- Produce sourcing: Merca Panamá y la Cadena de Frío (Ancón)
- Style: Shareable plates, balanced textures, calm kitchen leadership
Six Questions That Define this Mahalo Casco Viejo Chef
“Because it lets me create without being stuck. I studied engineering and finished it, but I quickly realized that I didn’t want to sit at a desk. In the kitchen, I can work with my hands, see results immediately, and learn fast. If something works, you know right away. If it doesn’t, you fix it. That clarity felt natural to me from the first day.”
“Market, without question. Working there taught me timing and restraint. Food can’t be late, it can’t be overworked, and it can’t be confused. You learn to keep things simple, clean, and precise. That experience still influences how I think about service and how I run a kitchen today.”
“Because brunch is real life. Families choose to be together then. It’s not rushed like a business lunch, and it’s not formal like a celebration dinner. When I cook brunch, I’m cooking for people who want to enjoy time together, and that motivates me more than cooking only for special occasions.”
“By building systems and trusting my team. If you try to control everything yourself, you burn out quickly. Clear standards allow people to work confidently and consistently, even when I’m not there. As Mahalo Casco Viejo chef, that protects the kitchen, and it protects me as well.”
“Because quality starts at the market. Merca Panamá forces discipline. You have to plan, you have to think ahead, and you can’t buy on impulse. What I buy there shapes the menu before it’s written, and that helps control waste and maintain consistency.”
“To grow here, in Panama, with this restaurant group. I’m not interested in chasing recognition somewhere else. I want to build depth, improve what we’re doing, and grow alongside people I respect.”
My Final Thoughts on the Mahalo Casco Viejo Chef
When Carlos joined Mahalo, he arrived early in the restaurant’s life, not at a polished midpoint. As Mahalo Casco Viejo chef, he grew alongside the restaurant. Over the years, I have watched Mahalo become one of the most reliable restaurants in Casco Viejo, not because it chased trends, but because it understood its audience. That understanding is harder to build than any menu.
I write these profiles for visitors, but also for the community. We pass people in the street every day without knowing who they are beyond the uniform they wear. These stories change that.
There is freedom in anonymity. I enjoy it here. Many of the people I interview do too. Chef Carlos is one of them, and that quiet confidence is exactly what makes his work matter.
A candid moment caught before settling into position relaxed, unfiltered, and very much himself.
Mid-moment between instructions and instinct, this frame captures the pause before the pose.
Composed and grounded in Casco Viejo, Panama City, reflecting the leadership behind Mahalo’s kitchens.
🇵🇦 Thanks for reading! This blog highlights one of Casco Viejo’s true culinary talents — the kind of chef who earns respect quietly, through consistency, discipline, and the ability to deliver under real pressure.
- 🍽️ Explore the story behind a Casco pioneer in Brittany Morgan in Casco Viejo — a name that helped shape the neighborhood long before it became a “scene.”
- 👨🍳 Discover the next wave of kitchen talent in Panama’s youngest chefs — the rising generation building Panama’s restaurant future.
- 👣 If this is your first time in the neighborhood, start here: First time visiting Casco Viejo — what to expect, how to plan your day, and how to enjoy Casco at the right pace.
💬 Want to experience Casco like a local? Reach out — we’ll help you plan your stay and share what’s happening across the neighborhood.
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