I’m a Mexico City-born gourmand. I like to bring a playful yet sophisticated approach to traditional Mexican cuisine. Over the years, I’ve worked on various restaurant concepts for Cinbersol, Mexico’s largest hospitality group, one of them being the famous Cantina La Numero 20 in Mexico City.
The concept was so popular that it began a multi-city expansion, including its July 2014 opening in Miami where I currently work as Executive Chef for Cantina La Veinte.
My interest for cooking sparked while I was working as a delivery man for a local seafood distributor in Mexico. Delivering seafood to the restaurants gave me the opportunity to meet the best chefs in town and walk around their kitchens. This eventually inspired me to go to culinary school.