I come from Oaxaca, near the border with Veracruz — a region rich in culinary traditions, mountains, rivers, oceans, colorful markets, and an abundance of herbs, fruits, and vegetables. Thanks to my family, I was always surrounded by the kitchen, which led me to study culinary arts. I’ve worked with some of the world’s best chefs in Mexico and Spain, gaining experience and knowledge that I always put into my work. I enjoy working with fish, meat, and desserts, and I’m always eager to share my skills and knowledge with others.
