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Born in Mexico City in a family dedicated to foodservice I grew up surrounded by food. Frequently taking naps under the prep tables and doing homework on the tables of the restaurant, I was spoiled by the cooks in the kitchens.A few credits shy of my international business degree, I was not sure what my future held.I decided to travel, Dallas TX was my destination.My first job in kitchens was a Spanish tapas restaurant, excited about the big opportunity, I didn't sleep that night searching online for recipes and descriptions of flavors from Spain.

The next day the Chef was so impressed how well I cooked that he left me in charge of the kitchen with only the dishwasher as my translator, I left after 4 years.I enjoyed my work but felt he was something was still missing and decided I would work for the best restaurants in the city and learn all I could and about moving up in the professional kitchens. In 2012 I graduated from Le Cordon Bleu in Dallas. That was a pivotal moment for me, becoming a professional cook. Everything I had done up to this was just training.Before graduation I received a call from scholarship service offering a full-time job in one of the most iconic hotels in Dallas, The Mansion on Turtle Creek to work under Michelin started Chef Bruno Davaillon. It was amazing how the European chef worked and I adopted his style after a year working for Rosewood Hotels & Resorts, and Wolfgang Puck at same time with only having 4 hours of sleep and no days off.Now here in San Diego I am taking all that I have learned and applying it to create my own style. I am constantly observing, learning and experimenting. Cooking gives me a creative outlet like nothing else!