About

About me

I was born in Mexico City — a place where food is not just nourishment but language, rhythm, and celebration. My earliest memories are filled with the sound of sizzling chilies and the smell of roasted corn drifting through the air. I learned early that cooking was more than craft — it was connection.

My culinary journey began in the heart of local markets, where I discovered how simplicity could hold complexity, and where spice was never just about heat but about emotion. That fire carried me through years of discipline in international kitchens — from experimental restaurants in Barcelona to refined tasting rooms in Paris.

Today, my cooking is an intersection of Latin passion and modern precision. I create experiences that are intimate yet bold — plates that ignite the senses and leave an aftertaste of memory.

“Heat is my language — I just happen to speak it through food.”

Philosophy

For me, cooking is not performance — it’s conversation. Every plate should whisper a story: about the land, the ingredient, the touch of the hand that shaped it. believe food should awaken something deeper — a memory, a desire, a sense of place you can taste.My approach balances three essential forces:

1. Authenticity: Rooted in my Mexican heritage — honest flavors, bold contrasts, deep respect for ingredients.

2. Technique: Refined through years of classical training — precision meets instinct, discipline meets desire.

3. Emotion: Each dish is meant to move you — not just to feed, but to stir curiosity, warmth, and connection.

Bring it to the table

You bring the vision — I’ll bring the fire.