Chef in Manhattan, New York

Born and raised in Mexico City, I discovered my passion for cooking after moving to California. My culinary journey began at Joe’s, a Michelin-starred restaurant, where I spent five years and rose to the position of Chef de Cuisine. I then spent three years as Sous Chef at Providence under the guidance of renowned Chef Michael Cimarusti, before working with Jordan Kahn at Red Medicine. Afterward, I transitioned to a private chef role for a tech company, a position I held for six years. In New York City, I co-founded and developed a vegan sushi restaurant as a partner. Following my departure, I embraced full-time private chef work, catering to a diverse range of clients and families. My craft is rooted in a seasonal approach, allowing me to adapt to fresh ingredients, and I’m fluent in various cuisines, bringing a global perspective to the table.