I was born in Mexico City, where I worked as a Private Chef for the Minister of Health, then continued my professional development within the kitchens of the Ritz Paris place Vendome, Fouquet`s Champs-Elysées and as a personal Chef in Paris.
I studied Restaurant Management at CESSA and L'Ecole Hôtelière de Lausanne, a specialization in Gastronomy for Health and Well-being in Mexico City and in 2018 I pursued my culinary studies at the Cordon Bleu in Paris
My culinary universe
My objective is to create high end French-Mexican Cuisine, that allows me to capture the diversity of the two different cultures. I aim to celebrate the culinary heritage of both countries by fusing them together in order to create a unique dining experience.
My cuisine is a mixture of cultures, spicy flavours, french techniques, healthy cooking and a lot of creativity