I am a Mexican-Spanish chef, born and raised in Monterrey and now proudly American as well. My culinary roots run deep, my father is from Oaxaca and Mexico City, and my aunts are exceptional cooks and published authors in Mexico. Cooking has been woven into my family for generations, shaping my identity long before I entered a professional kitchen.

I trained in Michelin-starred restaurants alongside legendary chefs, experiences that refined my technique, discipline, and creative voice. I also developed a strong passion for butchery, training with some of the best meat butchers in Mexico during culinary school and restaurant work.

Today, I serve as a Professor of Latin Cuisines at The Culinary Institute of America, San Antonio. I hold a Master’s in Culinary Arts and am completing my Master of Professional Studies in Food Business, focusing on leadership, sustainability, and cultural food systems. As a UNESCO Chef Ambassador, I work to honor and advance Latin American culinary traditions both in and beyond the classroom.