Born on February 12th, 1988, in Veracruz, Mexico.

I began my culinary journey in 2007 in Madrid, Spain, working at HOOS, a contemporary Mexican and Spanish restaurant located in the financial district of the city. In 2013, I graduated with a bachelor’s degree in Culinary Arts. Shortly after, I had the opportunity to join Four Seasons Hotels in Scottsdale, Arizona, USA.

In 2015, I moved to Dubai, UAE, for the opening of ZOCO at the Al Habtoor City Complex (Westin, W, and St. Regis). My next step was at WAKA, a high-end Nikkei restaurant at the Oberoi Hotel, Business Bay.

Following that, I took on the role of Chef de Cuisine, opening several Latin American/Mexican concepts for international brands, including Chapo’s Tacos (ForeFront Hospitality), La Mezcaleria (Addmind Group), and Señor Pico (Marriott the Palm).

Later, I served as Chef de Cuisine (Head of Culinary) for Jumeirah Hotels and Resorts, overseeing the all-day dining, catering, events, meeting rooms, and in-room dining for Zabeel House, a 210-key boutique hotel.

Afterward, I worked as Executive Sous Chef for Emirates Flight Catering, managing the operations of First and Business Class lounges and focusing on concept development for the Business Class lounges at Dubai International Airport, serving 12,000 guests daily.

Currently, I am the Executive Sous Chef in charge of restaurants at Le Méridien Hotel Dubai for Marriott International, where I oversee the culinary operations of 17 F&B outlets, ensuring the highest standards of dining excellence for our guests.