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I started my culinary career at the Zoetry Casa del Mar hotel as a dishwasher. After my first year, I asked for a chef’s apprenticeship — it was granted, and a wonderful chapter of my life began.

I worked there for two years, then was hired at Campo de Golf Diamante as the food-preparation manager for all of its restaurants and bars, where I stayed for four years.

Then came the opportunity where I work today — now for eight years — creating private dining experiences for private villas, a role I’ve been proud to perform with great success.

I enjoy every challenge and take advantage of every opportunity I’m given. I love Mexican food, and I’m passionate about showing the world just how delicious it is.